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jrbBBQ
03-07-2011, 01:14 AM
I noticed that sam's club online had 12-14# kobe briskets for $80 including shipping. Has anyone cook with these, how's the quality?

ThomEmery
03-07-2011, 06:55 AM
The first review was too funny
"it contained so much fat"
http://www.samsclub.com:80/sams/shop/product.jsp?productId=prod1510748

Smokin' Teddy T
03-07-2011, 08:00 AM
Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...

ique
03-07-2011, 12:52 PM
Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...

Have you ever cooked a kobe beef brisket before?

Arlin_MacRae
03-07-2011, 12:56 PM
Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...

I'm tellin' my wife the same thing on the phone right now! :thumb:

swamprb
03-07-2011, 01:37 PM
http://www.samsclub.com:80/sams/shop/product.jsp?productId=prod1510748

(quote)Our Akaushi Brisket is sure to out perform other briskets on the market with tenderness and flavor. Picture is showing a prepared brisket. Brisket is shipped raw.

Akaushi Brisket at Sam's?

https://americanakaushiassociation.com/Home_Page.html

http://www.heartbrandbeef.com/Heartbrand_Akaushi_More_Cuts-shop_morecuts

More marketing tools.

landarc
03-07-2011, 01:50 PM
So, if it is Akaushi then it is not Kobe, small difference I suppose, unless you are from Kumamoto or Kyushu areas. Totally different steer line.

jrbBBQ
03-07-2011, 01:58 PM
Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...
Of course I'd go for the ribeye, but I don't think they'd let me cook a ribeye at a contest and turn it in as brisket. :-D

1FUNVET
03-07-2011, 02:00 PM
After putting up with some of my wife's antic's i'm not sure how i could handle something that is 100% hormone free.:shock:

ThomEmery
03-07-2011, 04:03 PM
Of course I'd go for the ribeye, but I don't think they'd let me cook a ribeye at a contest and turn it in as brisket.
Dang Reps

Rich Parker
03-07-2011, 06:25 PM
The first review was too funny
"it contained so much fat"
http://www.samsclub.com:80/sams/shop/product.jsp?productId=prod1510748

I am thinking my next brisket turn in will have some nice thick gravy running like on their website. :bow:

Finney
03-07-2011, 07:38 PM
I am thinking my next brisket turn in will have some nice thick gravy running like on their website. :bow:

Just make sure it doesn't have onions in it larger than a 1/8" dice. :becky:

Jeff_in_KC
03-07-2011, 10:40 PM
Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

In your backyard, yes definitely. In competition, no, the idea is to get the absolute best tasting and tender meat you can possibly produce off your cooker by noon on Saturday (Sunday in the Northeast).

Kobe beef, hell no. Wagyu, definitely.

wormdrink67
03-07-2011, 10:56 PM
Wow.

Fat Woody
03-08-2011, 11:33 AM
Sam's is selling "Texas Kobe", a bit misleading perhaps. Kobe is one of many prefectures in Japan (others include Akaushi, Omi, Mishima, etc) where the breed WaGyu (literally "Japanese cattle") are raised. Only beef from Kobe can truly be called "Kobe Beef". Wagyu however can originate from many countries. Australia, New Zealand and now the US have large herds, although most "American Kobe" is crossed with Angus. The American Wagyu Association requires only 25% bloodline to be sold under the Wagyu name. So even if you are buying Wagyu briskets, they may be 75% Angus :shock:

Further reading for those interested:

http://www.7dvt.com/2010wagyu-beef

http://en.wikipedia.org/wiki/Wagyū

http://www.wagyu.org/default.htm

I want to know who buys the 6 pack of Kobe hot dogs for $38!! :crazy:

FltEng
03-08-2011, 01:10 PM
The Sams page and the the http://www.heartbrandbeef.com/ (where this beef comes from) does not say it is Kobe beef it says that it is a Kobe style beef.

landarc
03-08-2011, 01:23 PM
It is probably because my family, in part, is from the southern part of Honshu, but, saying Akaushi is Kobe style, is like like saying a Hereford is Angus-style. They are all Wagyu (Wa=Japanese gyu=cattle) but, what is Kobe is distinctly different from what is Akaushi, I guess a moot point for BBQ. But, there is a difference for the folks that raise them and have worked to differentiate them.

Fat Woody
03-08-2011, 01:38 PM
The Sams page and the the http://www.heartbrandbeef.com/ (where this beef comes from) does not say it is Kobe beef it says that it is a Kobe style beef.


The header reads "Kobe Beef of Texas" on the Sam's brisket page. It does refer to Akaushi if you scroll down to read the description.

Either way, as Landarc said, it ain't Kobe. We are all in agreement there :thumb:

swamprb
03-08-2011, 07:32 PM
The Sams page and the the http://www.heartbrandbeef.com/ (where this beef comes from) does not say it is Kobe beef it says that it is a Kobe style beef.


I'm glad someone else is reading the fine print.

http://www.bbq-brethren.com/forum/showpost.php?p=1570686&postcount=6


I got a line on some 100% Wagyu locally!

http://crescentharborranch.com/sales.html semen

Raise your own F1 Wagyu/Angus

Matt_A
09-29-2011, 11:05 PM
And I guarantee you that the "Texas Kobe" and American WaGyu are not raised or treated at all like the true WaGyu of the Kobe Prefecture.

Pappy Q
09-30-2011, 02:56 PM
I tried these this past winter and the first one was outstanding, best brisket I've ever smoked or eaten. I then tried them 3 more times and they were average compared to angus choice at best. Don't waste your money.

Boshizzle
09-30-2011, 07:26 PM
Just make sure it doesn't have onions in it larger than a 1/8" dice. :becky:

No foolin' there. I have seen entries DQ'd for that.

roksmith
10-03-2011, 05:34 AM
We're giving one of these a shot in a couple of weeks. Still cooking a prime as a backup.
I imagine they cook up a little quicker and don't need to go to as high a temp to be done. Any other tips from folks on these guys (From those who have used them)?

Jeff_in_KC
10-04-2011, 05:27 PM
We're giving one of these a shot in a couple of weeks. Still cooking a prime as a backup.
I imagine they cook up a little quicker and don't need to go to as high a temp to be done. Any other tips from folks on these guys (From those who have used them)?

Wagyu will cook about the same as a prime brisket. A lot depends on how long they are aged before cooking. The longer the aging, the shorter the cook time. Been cooking Wagyu for two years now and I take mine to between 198 and 202 every time, same as a prime.