$1900 10lb sirloin

[hummy22]

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

[spence]

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

-spence

[zacs]

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.....

[cheferson]

Originally Posted by hummy22

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.

[cheferson]

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

[piemma]

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.

[cheferson]

!!

[cheferson]

Our prime sirloin bottom compared with wagyu

[MAC]

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