At work on tuesday we are getting a sirloin that is $189 a lb!! I can not wait to try this! It is being imported from japan, real deal Kobe, not domestic wagyu. Has anyone ever tried this stuff? This will probally be the first and last time i have a chance.

Do Geisha girls give that cow a foot massage on its rump
for most of its life and daily sponge baths in the hot tub?

what makes it so expensive? :smokin:

Do Geisha girls give that cow a foot massage on its rump
for most of its life and daily sponge baths in the hot tub?

what makes it so expensive? :smokin:
It's a special breed of cattle, the rearing techniques are very strict, really absurd and the result is a super tender beef with incredible marbeling.

I thought it was still illegal to import?

-spence

No, its coming straight from Japan. The beef has an amazing amount of marbeling , and is supposed to have the texture of fois gras. DO a search on google for some pix. The owner of our meat perveyor got a sample last week and said he was floored. It is so expensive because of the cost of land and grain in japan. Ive had domestic wagyu which is good but not overly impressive for $49 a lb tenderloin. Ill try to take some pix when we get it in next week. This isnt going on the menu, just for the owner and his friends. We do have $30 a lb buffalo motzerella on the menu though for tomatoe motz salad.

Do Geisha girls give that cow a foot massage on its rump
for most of its life and daily sponge baths in the hot tub?

what makes it so expensive? :smokin:

Actually some farms massage them with sake to give there hair a nice sheen.

This isnt going on the menu, just for the owner and his friends. We do have $30 a lb buffalo motzerella on the menu though for tomatoe motz salad.
Hell for that price I'd make it myself. It's much better when really fresh anyway :smokin:

-spence

pic

Almost looks like you dont even need to cook it:wid:

i had some japanese kobe when i was in china. it was fantastic. i would eat it raw if available.

i had some domestic wagyu last week in orlando and it is not even in the same league.

how is he going to cook it?

pic


Whoa, now that is what you call marbeling. :hihi:

We have been talking about doing an asian inspired tartar for the first course. Then some shabu-shabu style with various sauces. Then we are trying to get a japanese grill with some imported japanese charcoal and going to let them grill it at the table. Will post pix when we get it.

I have always wanted to try it, but can never find any resturaunt that has real kobe.

You can order some from 1-800-kobe.com

does all that marbeling equate to fat for your veins and arteries?

Probally not the best for you , but this breed has the highest % of unsaturated fat of any breed of cattle in the world.

does all that marbeling equate to fat for your veins and arteries?

Duh :smokin:

But it's not like you're downing a 32 ounce porterhouse.

-spence

Probally not the best for you , but this breed has the highest % of unsaturated fat of any breed of cattle in the world.

Ya, like i always say to myself,

"it's ok to keep piggin out on shrimp the omega 3s will counteract the cholesterol,

and the almonds will counteract it in the Hershey's with almonds. " :hihi:

would probably ruin the meat if done shabu, unless swirled in the broth for about 2 seconds.

I've seen it done just by splashing some broth over thin slices of meat...

-spence

thats how i had in china.

it was unreal.

you definitely don't want to dunk it in a boiling shabu pot for 5 mins like normal shabu.....

tartar with a little sesame oil and dash of soy, garnished with a few sesame seeds and a very light pinch of fresh diced cilantro......

oh man my mouth is watering..... :drool:

would probably ruin the meat if done shabu, unless swirled in the broth for about 2 seconds.

Actually that is one of the ways recomended to prepare kobe. Its high fat content doesnt make it like a shoe after it cooks.

Came in today, straight from japan. This stuff is impressive!! WIll take some pix with the camera tomorrow.

I've been in NYC on business all week and took customers to TAO for dinner Tuesday. We ordered a lot of dishes and shared which is always fun.
On of the things we ordered was a 14 oz Kobe Ribeye. $210.00.
Served sliced very thin with a ginger/soy sauce and shreaded scallions over the top. I tried some and it was good but certainly not worth the price.

!!

Our prime sirloin bottom compared with wagyu

Maybe it is just me, but the bottom one looks better than the top one.:spin:

hmm... I am sure its pretty tasty and all but at $1900??? thats almost 2 mortgage payments!

I figure with the amount of Fluke I've caught this year and the fuel consumption being what it is, I'm close to $1900 lb for fish.....

I lived in Japan and I had Kobe beef. It is equally as expensive there. What most people don't understand is that you could not eat it like you would a steak here. It is so rich that you would not want to. I had it cooked Korean Bbq style and another way that I cannot remember. Wagyu beef here is not the same, probably what they serve at Tao. I have eaten there too and they did not have real Kobe beef at the time but maybe they do now. So many restaurants claim to have Kobe beef but it is not the real deal. The demand for Kobe is high enough in Japan that they do not even have to export it. Enjoy it with some high grade sake.