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Dry aging Kobe...worth it?
Anyone have experience dry aging Kobe beef? Any personal opinions/comparisons between that and aged choice?
Local farm has Kobe bone-in ribeye primals for $13.50/lb. Is this reasonable?
Just purchased a compact fridge dedicated for this. What is the optimum temperature range?
Thanks
"If yer gonna denigrate, familiarity with the subject is helpful."
Comments
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Local farm? I was under the impression that Kobe beef has to come from Kobe Japan.
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I believe, in the US, it has more to do with the type of cattle, diet, and activity.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
That price is pretty good. I pay more than that for choice grade ribeye primals.
I would be careful with what they are calliing Kobe beef. Could be just a gimick to try and get more money per pound. My understanding is that you cannot get authentic kobe beef in the USA. You can get a cross bread of the wagyu cattle and angus cattle that will produce similar quality beef as a pure bread wagyu cattle. Kobe beef is a wagyu cow that was raised in kobe japan under strict regulations.
My butch swears that good prime ribeye is as good or better than wagyu available in the USA. He will not carry wagyu, but will special order it for you.
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Ah, so Kobe style beef.
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I assume that they are offering "Kobe-style" or "Wagyu" beef. True Kobe comes from directly from Japan and would cost around $45/ounce. That seems to be the going rate in high-end restaurants."Wagyu" is available at my local grocery for 52.99/lb.I can get Prime for 8 or 9 bucks per pound at Costco, so if that is Wagyu breed or the Wagyu/Angus hybrid, I would consider that an alright price.Edit: I just looked around online, Wagyu rib roasts go for around $35/lb. That's a steal at a 3rd of the price, as long as it is Wagyu.
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"Is this heaven? No...its Japan"
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thanks. The lady over the phone explained the cross breading used. She also invited me out for a tour of the farm and said I could take some pics.
For the Berkshire bellies on order, she said they have to be skinless due to strict German regulations.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Eggcelsior said:I assume that they are offering "Kobe-style" or "Wagyu" beef. True Kobe comes from directly from Japan and would cost around $45/ounce. That seems to be the going rate in high-end restaurants."Wagyu" is available at my local grocery for 52.99/lb.I can get Prime for 8 or 9 bucks per pound at Costco, so if that is Wagyu breed or the Wagyu/Angus hybrid, I would consider that an alright price.Edit: I just looked around online, Wagyu rib roasts go for around $35/lb. That's a steal at a 3rd of the price, as long as it is Wagyu.
$45/oz, wow. Appreciate the help.
Would you age Kobe "style"?
Or would it be best not to?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
It's usually great quality meat. They call it Kobe or Wagyu but that is really the marketing part of it. It's usually a cross betweens some version one of the japanese cattle (Wagyu litterally translates to Japanese Cattle- it's not a breed name) and Angus or something similar. No biggie what they call it if it's great quality meat. That is an awesome price for it. I would not dry age it, but that's just me. No reason not to, I just prefer the texture and taste of wet agedKeepin' It Weird in The ATX FBTX
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MikeP624 said:
That price is pretty good. I pay more than that for choice grade ribeye primals.
I would be careful with what they are calliing Kobe beef. Could be just a gimick to try and get more money per pound. My understanding is that you cannot get authentic kobe beef in the USA. You can get a cross bread of the wagyu cattle and angus cattle that will produce similar quality beef as a pure bread wagyu cattle. Kobe beef is a wagyu cow that was raised in kobe japan under strict regulations.
My butch swears that good prime ribeye is as good or better than wagyu available in the USA. He will not carry wagyu, but will special order it for you.
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The Cen-Tex Smoker said:It's usually great quality meat. They call it Kobe or Wagyu but that is really the marketing part of it. It's usually a cross betweens some version one of the japanese cattle (Wagyu litterally translates to Japanese Cattle- it's not a breed name) and Angus or something similar. No biggie what they call it if it's great quality meat. That is an awesome price for it. I would not dry age it, but that's just me. No reason not to, I just prefer the texture and taste of wet agedThere was a really interesting article in Forbes from last year about this whole topic.
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Thanks CT for the input.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
@focker,It sounds like you have a found a nice, honest farmer/rancher. It is insane what some places charge for this stuff. Especially the ranches that have online stores.
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The Forbes article was a good read. I will be meeting them in a couple of weeks. Going to give it a try and see what all the hype is about.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:Thanks CT for the input.Keepin' It Weird in The ATX FBTX
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Will do.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Check this out.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
______________________________________________I love lamp..
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Don't try to over analyze it. Go ahead and try it. If you like it then you have a good source of quality meat. If you are not satisfied then you always have Costco or your favorite butcher shop.
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Last I heard you can't export Kobe Beef from Japan. So somebody is blowing smoke!
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GaryLange said:Last I heard you can't export Kobe Beef from Japan. So somebody is blowing smoke!
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At one point in time, true Kobe grade beef was unavailable in the U.S. That is no longer the case. When I was last in Vegas I went to CUT (wolfgang puck steakhouse located near the Palazzo) and they had A4 grade Kobe. 8 oz precooked was $165 to eat. When the waiter brought it around he showed Prime, US Wagyu and the Kobe grade. There was a difference between the Kobe grade and the Wagyu mostly because there is no U.S. beef that rivals the marbling of an A4 or A5 grade of Kobe. In summary Kobe grade can be had in the U.S. and can be on a different plane that U.S. Wagyu.
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The American raised Wagyu is a hybrid between Japanese breeds and more heat-tolerant local breeds.
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Jes Jes, Angus and Hereford
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Kobe cattle get twice daily massages don't they?
Steve
Caledon, ON
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"full wagyu" is available online from ranches like Strubes. 378 for a 15-18 lb rib roast. I can get a grass-fed quarter of beef for that.
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Kobe at that price sounds like the Tolex watch I bought on Flatbush Avenue in Brooklyn once.
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Sorry, Rolex.
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Eggcelsior said:"full wagyu" is available online from ranches like Strubes. 378 for a 15-18 lb rib roast. I can get a grass-fed quarter of beef for that.
http://www.spoofee.com/deals-Frigidaire_12_9_cu_ft_Chest_Freezer_for_296_10_Shipped-793536.htm#.UPCl4OhaKvw
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You should see the Air Jordins I got. They were a steal.
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