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Just wondering what you thought of it ? Apparently they feed cattle beer and give them massages and it supposedly the nicest beef you can buy ? Theres a company near me that produces it and im thinking of buying some mince to use in spagetti bolognese.

Its £140 a pack though!!
 

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Do not destroyed it in a bolognese....in a bolognese you will not spot the difference between that and a regular tenderloin....

no spicies... no sauces...just the kobe....

all the others are made to cover the bad quality of foods....that is i think the origin of them
 

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had it, loved it, and I recommend keeping it simple and just sear it 2min. per side and stick in oven at 425 degrees for 3-4 min. and lest rest for 10 min and eat. of course let the meat get to room temp and add salt and pepper before cooking.
 

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personally i think kobe is a bit overrated. yes the texture and rich buttery flavor is something you cannot compare to with any other red meat in its class. i have had it numerous times as either main course dishes, appetizers, or even self served on a cast iron coal grill. But my personal preference is to have it as an appetizer course. Having Kobe Beef as a main course can be a bit overpowering and "heavy". If i was gonna have a steak i would not order a kobe steak. but rather some other choice of cut with more texture and something to chew on. But if you have never had Kobe.. its something you should try atleast once.
 

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I eat it all the time. we have a kobe steak house right by me
 

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Have had them, they serve them at most restaurants around here. Kobe Sliders FTW and just last week I had Kobe Sloppy Joe. Its gooooood.
 

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personally i think kobe is a bit overrated. yes the texture and rich buttery flavor is something you cannot compare to with any other red meat in its class. i have had it numerous times as either main course dishes, appetizers, or even self served on a cast iron coal grill. But my personal preference is to have it as an appetizer course. Having Kobe Beef as a main course can be a bit overpowering and "heavy". If i was gonna have a steak i would not order a kobe steak. but rather some other choice of cut with more texture and something to chew on. But if you have never had Kobe.. its something you should try atleast once.
This man knows his stuff. Kobe is certainly good once in a while, but I've had plenty of non-Kobe ribeyes that are far more memorable than most Kobe cuts I've had.
:)
 

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I have had 3 Kobe filets in the past month. However, I still think that some well marinated steak tips still put up a good fight. Kobe burgers, especially sliders are by farrrr my favorite. I'm soooo hungry now!
 

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Real Kobe is truly hard to find. There are quite a few places that serve wagyu which is Kobe style, but not truly Kobe. It's like champagne versus sparkling wine. However, the places that offer Kobe style beef, it's higher quality than the typical beef. I think it's best when it's in larger portions so you can get a better appreciation of the quality of the marbling and texture of the meat. Even so, you won't see me turn it down in any form. :)
 

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if you like fat & buttery texture, you like kobe.

if you like taste, beef that's been dry-aged a long time wins.

that's basically what i've learned - the two are (mostly) mutually exclusive, as the fat in kobe goes rancid from the dry-aging. 'kobe' is a nice treat from time to time, particularly served in small doses, especially a sliver seared on both sides w/ a hint of salt and a drop of lime. an entire kobe steak is too much for me.

- chuck
 

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One thing i've gotten used to is the small portions served in Japan - steaks are usual 100grams/3.5oz, you really don't want more than that in a Kobe. If you have the opportunity try beef sashimi (raw).
 

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I eat the stuff all the time! I personally love it, but I don't eat cuts like ribeye because there is just too much fat. I usually eat tri-tip and the filet to keep the fat content down since it is already extremely marbled. And like mentioned above, searing is definitely the best way of cooking it!
 

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yes, "kobe" sliders and burgers are extremely delicious. but keep in mind that the "kobe" that goes into burgers are usually all the side trimmings that are discarded when they cut down a high dollar section. Best "kobe" burger place ive had so far has to be at Burger Bar at the Mandalay Bay. $60 "kobe" burger with caramelized onions, sauteed mushrooms and white truffle shavings.

Beef Carpaccio (thin sliced raw beef) is one of my all time favorites.
 

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I eat the stuff all the time! I personally love it, but I don't eat cuts like ribeye because there is just too much fat. I usually eat tri-tip and the filet to keep the fat content down since it is already extremely marbled. And like mentioned above, searing is definitely the best way of cooking it!
The high fat-marbling is exactly what makes Kobe beef special, and quite contrarily, tri-tip and filet have minimal fat content compared to other cuts (the reason they so often "need" heavy seasoning and sauces).
:)
 

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I had an A5 Kobe steak a few weeks ago at The Chop House in Ann Arbor, it was truly amazing.
 

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Kolbe Burgers at the Union Restaurant/Bar in Aria at CityCenter, Las Vegas: to die for!!!
$19.50 at HappyHour with a giant beer and one of the most lovely bartenders in Vegas to serve it!!
 

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Kobe is def. worth it. You really need to just eat the steak to enjoy its deliciousness. Makes my mouth water just thinking about it
 
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