Maybe the best comparison is if you took the best bacon you can imagine and multiply that by 10! If you're in the Philippines, the place is called Melo's and I think they have two or three locations. Obviously it seems like it'd be terrible for you, yet it was like the most incredible soft jerky or bite you could have - and not the least bit fatty tasting. I think the 8 was a little firmer and better, but judge for yourself.īy far, the best thing was how the restaurant (upon request took some of the fatty trimmings off the steaks and deep fried it). Another person in our party had a grade 12 which was $125 for about ~4oz. It was by far the best steak I have ever had. 8 steak (there are 12 grades - the higher the number, the more marbled).
Wagyu is worth it, but watch out for the price.
Money and greed will get anyone to lie for profit. My bet is the Japanese are telling the truth and the restaurants and whoever else says they are selling you Kobe beef are lying to give you a high price piece of fake Kobe beef. So either the Japanese are lying or the writer is. If it isn't imported, how do all you so called beef eaters figure you ate real Kobe beef? There is even a picture of a cow beside this story which says it must be born and raised in Kobe region of Japan to be real. it's naturally grass fed and has a great flavor without the cost of kobe. Not a profitable venture which is why it is difficult to find. This contains all the natural herbs which give the meat its natural flavour. The best beef you can buy is Aberdeen Angus or Aberdeen Angus X Hereford which has been naturally reared with the calves having mothers milk until weaning then spending the next 2 years on good quality natural grassland that has not been sprayed with weed killer. The kobe meat is tender because the poor animals get no exercise. Individual wagyu cattle strains can vary in quality and amount of marbling. There are critics who suggest that the Angus breed of cattle is no guarantee of quality, either. Whether or not Kobe beef is worth its considerable price is a matter of debate. Sake is rubbed on the cattle from which Kobe beef comes. The preferred method is to preheat a cast-iron skillet and sear the meat quickly on both sides, leaving the middle just slightly warm. A Kobe beef steak should never be served above medium-rare for maximum flavor. Many shabu-shabu restaurants also offer slices of raw Kobe beef to customers, who cook it lightly in steaming pots of water. Kobe beef can be prepared as an ingredient in stir fry dishes, with high heat creating a quick sear. Steaks cut from Kobe beef are said to have more of a foie gras or liver consistency, akin to a filet mignon. Some say it's a matter of proper preparation. Those who have tasted Kobe beef have either praised it as the best meat in the world or have questioned the hype surrounding it. American Prime Ribeye: This 30- to 60-day aged steak came not from Holy Grail Steak Company, but rather from Creekstone Farms, a Kansas-based Black Angus ranch.Skillets are the preferred way of cooking Kobe beef."Upper-prime" signals that within the prime grade of beef, this beef has higher levels of marbling. American Upper-Prime Black Angus Bone-In Strip Steak: A bone-in strip steak from Black Angus cattle (not wagyu).American Tajima Wagyu Strip Steak: A 16-ounce strip steak from the same cattle as the American Tajima ribeye.It has great marbling by any standard except when put next to the Japanese examples above. American Tajima Wagyu Ribeye: From American Tajima wagyu cattle (descended from the same famed black wagyu as Kobe) with some Angus mixed in, this boneless ribeye is about 16 ounces and costs about $70.It'll cost you about $350 to get about 13 ounces of this stuff. Chateau Uenae A5 Hokkaido Snow Beef Ribeye: Even rarer than Kobe, Hokkaido Snow Beef is produced by a single Japanese rancher, and only one or two cattle each month qualify for the farm's highest "Snow Beef" designation.Just one roughly 14-ounce steak costs about $350. According to Holy Grail Steak Company, fewer than 1000 head of true Kobe cattle are exported from Japan annually, making this one of the rarest types of wagyu in the world. Kobe Wagyu A5 Ribeye: The one and only, real-deal Kobe beef.