Steakhouse Elite Products

War_Eagle_2244 · September 2013

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

http://www.steakhouseelite.com/

Drewdlc17 · September 2013

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.

bweekes · September 2013

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.

http://www.thestar.com/life/food_wine/2012/04/27/kobe_beef_in_canada_isnt_what_you_think_it_is.html

FLbobecu · September 2013

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.

Steakhouse Elite Products

Comments

Categories