Have you tried Kobe beef in America in the last two years? Larry says: No. You haven't. This Forbes writer goes through the issue of Kobe's reality and reputation, and posits that the very specific beef's reputation has been stolen, here. It's all interesting, but skip to here if you're short on time for a sort-of-summary version -- that's both more subtle and more clear on several points.
Ever wonder about wasabi? (The REAL wasabi, I mean?) Take a look here.
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1 comments:
About "Kobe" Beef... this article is in fact true. It is common Knowledge that the importation of japanese cattle is prohibited etc.. But in the defense of what we call "american style" kobe is a cross between wagyu and angus. ok NOW, that beef is HEAVILY marbled and raised in places like, masami ranch, mishima ranch, snake river farms. You put this meat up against any prime beef on the market and it blows it away. I would never tell anyone they were getting Japanese Kobe beef from my place...thats impossible. What you are getting is what we call in "quotes" "American Style" Kobe Beef..its just like calling the Kurobuta ...the "Kobe" of pork.
And just so people know the downlow on why it cost so much: Because we pay so much. It COST me 40 dollars a pound for Prime Cap of Beef...how much does a customer pay? 50-60$ a portion at a restaurant. It cost 14.00 A pound for a decent cut and 30-45 dollars a pound for the good stuff...you do the math. The only lie about this is if people tell customers they are eating "japanese Kobe"
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