Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Steakhouse Elite Products

Anyone ever used any of their meats?  I cam across some at Publix in Birmingham tonight.  Not sure what "Kobe-Crafted" exactly means but I wouldn't mind making a few burgers from there ground beef to try it out.  It was a bit pricey for a pound but I'm always looking to build a better burger.  Would love to hear experiences from others.  TIA


  • Kobe is referring to the kind of beef. For example people buy Black Angus beef.
    Kobe is different than Black Angus and is considered a premium beef. I have had a few Kobe burgers before. I believe that Kobe beef is raised in Japan or at least started in Japan. It's defiantly worth a try.
  • bweekesbweekes Posts: 725
    Think their website says it all - "We insist on only the finest 100% US raised beef for our customers..." In short, if the meat doesn't come from the Hyogo prefecture in Japan, it's not Kobe beef. It's the same deal here in Canada - see local newspaper article on the topic. 

    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
  • Wagyu x Angus. 

    Not bad if done right. Wagyu is very much a "fattier" meat, and getting cheese to stick may present a problem in the end. 

    When I come across some from my butcher, I'll buy a pound, split it in 1/3's, and use 1/3lb Wagyu with 2/3lb chuck. 

    Or 1/3lb Wagyu, 1/3lb brisket, 1/3lb 80/20 (85/15) chuck. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.