Kobe Beef

[HKemhorns]

....so the wife and kids are out of town. I knocked out a quick 18 after work and tomorrow is set up to be the perfect day.

27 holes followed by the Astros & Red Sox (Well, almost perfect, a 'Horns game would be better).

With the tummy rumbling, I decided to stop in for some beer and somthing for dinner. A beautiful Kobe strip caught my eye. I typically buy prime ribeyes, but this looked too good to pass up.

3 minutes a side at 700 degrees( a little too long) and it was very good, not great.

I was a little disappointed.

What have been your experiences with grades and cuts of steak?

 

[jimmyjazz]

I bought a Wagyu steak once, and had a similar result. You can't take them much past rare -- medium rare would be the absolute limit. They're just too delicate. I ended up a bit short of medium and it didn't seem like anything special.

 

[Anastasis]

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[VacantlyOccupied]

Never had Kobe, but that angry chick on Top Chef got ripped in the finale for undercooking hers. Tom Collichio went on and on about how since it's so fatty you have to cook it past medium rare.

Seemed odd to me, but what do I know?

 

[Napoleon]

I didn't know that people still ate baked potatoes with mounds of butter, sour cream, and cheese.

 

[NB_LONGHORN]

Where did you buy the steak?

 

[juz]

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[l00p]

I don't know about how long you cooked it but I can fuckin' guarantee you this...your Kobe steak is nowhere near in the league of a Jordan Steak. Not even close.

 

[scottsins]

I would like to know where you bought a kobe strip.

I see wagyu beef frequently at Cm and whole foods, but I have never seen kobe.

and real kobe is great raw, so i am not sure about "needing to cook it" to release the fat like stated above.

 

[Anastasis]

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[Napoleon]

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[Olhorn]

I have seen Rice Food Market in Houston advertise Kobe beef recently. I haven't tried any, but I would check there if in Houston.

 

[TexonLongIsland]

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[HKemhorns]

No butter on the potato. Just a light sprinkling of cheese and some sour cream.

...and the tag at the butcher said Kobe, but when I looked at the receipt, it said Wagyu Kobe.

...and it was from HEB.

 

[scottsins]

Wagyu is the breed, and Kobe is the 'method, if you will.

the easy way to figure this out is: How much did you pay for the steak and what size was it?

 

[l00p]

Who are you who knows so much about cow breeds and kettleballs?

 

[NB_LONGHORN]

Which HEB?

 

[scottsins]

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[jmrob93]

I just saw an article on yahoo on the most expensive steak-- wagyu-- the Kobe region of Japan-- supposed to have perfect marbeling-- better than Angus-- said don't cook past med rare or will lose tenderness-- I would like to get into tat business of raising these wagyu-- natural and 10,000 per cow and 35,000 per bull-- nice mark up

 

[judgroybeanbag]

who the vuk eats a potato without all the **** on it? A baked potato is made for cheese, butter, sour cream and chives. Otherwise it just tastes like dirt.

 

[shaq]

Rice Epicurian sells Akaushi kobe beef or what have ya.

that stuff is so freaking good it's scary....It makes Prime filets taste like table scraps.

You can get a Ribeye or NY Strip for 23.95 ea. Haven't ponied up the $49.95 for the filet yet


Ribeye's rock

 

[gsoda3]

sorry, but if you're not paying triple digits for something that big it's not

a.) real kobe beef
b.) a quality rip off.

 

[gsoda3]

oh, and sear it, then eat it. don't cook it. cut it thin. really thin.