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bbqpigskin
Guest
I read on another site about Waygu and Kobe Beef. What are these?
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backyardchef
Babbling Farker
I'm sure there are others w/ more detailed information, but Kobe beef is a Japanese product that comes from exceptionally pampered--they actually massage them! :shock: --cattle that don't do a whole bunch and they drink alot of beer so they wind up exceptionally marbled, tender and buttery. The taste is slightly different than traditional american beef. It's extremely rare to see any Kobe from Japan in this country. More common is American Wagyu which is american cattle cross-breed and raised in a similar fashion as the 'authentic' Kobe.
Hope that helps a little (and is close)....
Hope that helps a little (and is close)....
Wagyu is a breed of cattle that naturally produces densely marbled meat. Its marbling standards are even higher than those of USDA "prime" beef. I was told its a crossbreed of American Black angus and Japaneese Kobe, but cant find that anywhere to confirm it.
The rankings for Kobe beef are different from USDA rankings of Prime, Select or Choice. Kobe uses a 12 point system where "Prime" kobe would rank a 12. USDA "Prime" would be a 6(refering to marbeling). The Wagu stuff we get here, for the most part is at the low end of the 12 point scale.
Kobe beef IMHO is way to rich.. small strands of meat in large white globs of fat. Its like that faus gras stuff.. Fancy and fatty...
The rankings for Kobe beef are different from USDA rankings of Prime, Select or Choice. Kobe uses a 12 point system where "Prime" kobe would rank a 12. USDA "Prime" would be a 6(refering to marbeling). The Wagu stuff we get here, for the most part is at the low end of the 12 point scale.
Kobe beef IMHO is way to rich.. small strands of meat in large white globs of fat. Its like that faus gras stuff.. Fancy and fatty...
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bbqpigskin
Guest
Thanks for the information! I had never heard of these before.
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gjabo178
Guest
Kobe is very rich.
I had a burger that was 100% ground kobe.
Had the chef cook it to the doneness he/she recommended.
It was nicely seared on the outside, but basically raw in the middle.
It was freakin awesome. The texture of the raw middle reminded me of really good blue tuna, raw of course.
Greg
I had a burger that was 100% ground kobe.
Had the chef cook it to the doneness he/she recommended.
It was nicely seared on the outside, but basically raw in the middle.
It was freakin awesome. The texture of the raw middle reminded me of really good blue tuna, raw of course.
Greg
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jsmoker
Guest
Kobe beef is amazing stuff. I've had it a couple of times in Chicago at Gibsons. Never would spend the $ on it for home purposes - just on expense account. And I can't even fathom smoking it.... That kind of takes the fun out of taking a tough and inedible piece of meat and making it moist, tender, and delicious!
chad
somebody shut me the fark up.
Wangyu/Kobe brisket looks like a fat lady's ass! It's so fat (how fat is it?) that it doesn't even cook like a brisket!!
Now, Kobe steaks, etc. are outstanding.
Now, Kobe steaks, etc. are outstanding.
