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Kobe beef

Mickey
Mickey Posts: 19,768
edited April 2012 in EggHead Forum
Did Kobe beef last night and while tasted good will not do again. It was very soft like a tenderloin is. Just not a fan of soft beef. If you are it would be good.
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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Comments

  • Village Idiot
    Village Idiot Posts: 6,959
    Probably like dry aged beef.  I spent my entire inheritance on a dry aged steak from CM.  Good, but not worth it to me.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • stike
    stike Posts: 15,597
    they're very different...

    VI.
    most dry aged sold today is dry aged in name only.  they don't age long enough to make it un-pretty, and then they trim it anyway.


    ed egli avea del cul fatto trombetta -Dante
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  • centex99
    centex99 Posts: 231
    CM trimmed the one I bought... I wonder if you asked for a 20% discount (about how much they trim) and for them to just leave it untrimmed, what they'd say...
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  • MikeP624
    MikeP624 Posts: 292

    My understanding is that you cannot get true Kobe beef in the USA.  The stuff here is close, but is is a cross breed of the Wagyu and Angus cattle.  It is feed and cared for in the same manner as the Kobe beef in Japan, but techincally it is not Kobe, most places will call it Wagyu instead.

    I have had Wagyu beef several times.  It is good, but a good old prime ribeye is just as good, with better texture. 

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  • Mickey
    Mickey Posts: 19,768
    @MikeP624 they told me this is the American Kobe and I  save about $50 per lb. THis was $9.95 lb for sirloin. Next time Prime for the texture. My wife wants the sirloin for my texture.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Mickey
    Mickey Posts: 19,768
    Probably like dry aged beef.  I spent my entire inheritance on a dry aged steak from CM.  Good, but not worth it to me.
    Gary we do not eat tenderloin for the same reason. One of the things we (wife) agree on is we do like some bite in a steak, not soft like this was or tenderloin.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • MikeP624
    MikeP624 Posts: 292

    @ Mickey:  Where do you live.  I need to move there, your meat prices seem extremely reasonable.  I have noticed people talking about prices on here and it makes me sick what i pay here in Chicago.  The steaks from my butcher are amazing, and restraunt quality, but you are definitely paying for that quality.

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  • Mickey
    Mickey Posts: 19,768

    @MikeP624 I am in the middle of Texas (Salado) near Austin. The  $9.95 was the price (what I paid) but the $60 was conversation by the butcher (did not have any real Japanese Kobe in stock). I can't tell you if $60 is a correct $$$. But to your statement, yes we are very happy with beef price,  not happy with gas....

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Mickey
    Mickey Posts: 19,768
    CM trimmed the one I bought... I wonder if you asked for a 20% discount (about how much they trim) and for them to just leave it untrimmed, what they'd say...
    What was your thoughts on the Kobe?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • MikeP624
    MikeP624 Posts: 292

    Not surprising that Texax has good beef prices.

    Last time i was at my butcher this is how he explained kobe.

    There is a star system.  The top level is 5 star.  Japan does not export any 4 or 5 star kobe, that all stays in Japan.  They will export 3 star.  But the 3 star is no better than the american style kobe/wagyu beef.  So it is cheaper to produce our own.

    My butcher does not even carry wagyu/kobe becuase he believes pribe beef is better and slightly cheaper.  He will special order it, but he typical convinces people that it is not worth the money.  And i agree.

    All this talk of steak is making my hungry.  Wish i could grill my a steak for lunch.

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