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Re: FOOD!
[quote user="theetruscan"][quote user="theaddict"]
ahh ok, i always thought that wayu would be the race and Kobe just states the city or area it comes from, but that the original wagyu would have been domesticated in Kobe. </p>
And is it true that the people in Kobe dont grill the meat but steam or cook it?</p>
[/quote]</p>
Errr, I see I started a little thing. Whoops.</p>
Wagyu is the breed, that's correct, but the way it is raised is hugely important. Much is raised correctly outside japan, though it doesn't seem to approach the real thing (I think it's raised better than some but not right), much isn't. There was a fairly significant uproar a few years back about calfs shipped to california and raised in california being shipped back to kobe to be slaughtered there and legally labeled Kobe beef. There are plenty of dishonest people who will sell Wagyu as Kobe beef. I'm sure some of it is excellent, some of it (Harris Ranch again comes to mind) is nothing special. I completely believe that real Kobe beef is available outside japan.</p>
Regarding cooking style, I've not had beef in Kobe, but I've had Kobe beef in Japan. It was grilled, but over lower heat for longer. I think because the marbling means the fat needs to get a little meltier, so the normal method of hot searing doesn't work so well. Perhaps in Kobe itself they steam it, but that's certainly not a Japan-wide thingl
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[/quote]</p>
That is crazyyyyy</p>
A lot of the nicer supermarkets around here (it's Texas... they love their meat... go figure) now carry Wagyu steaks. Damn they look good hehehe.</p>
I'm quite sure you can score the real deal in NY no problem. In Boston the only place that I can confirm serves you true Kobe would be Oishii in the South End. My meal there was probably the most decadent in my life. O-Toro until you're sick of it.</p>
Thanks for all the info on Kobe/Wagyu. Learned a little something :)
</p>
[quote user="theetruscan"][quote user="theaddict"]
ahh ok, i always thought that wayu would be the race and Kobe just states the city or area it comes from, but that the original wagyu would have been domesticated in Kobe. </p>
And is it true that the people in Kobe dont grill the meat but steam or cook it?</p>
[/quote]</p>
Errr, I see I started a little thing. Whoops.</p>
Wagyu is the breed, that's correct, but the way it is raised is hugely important. Much is raised correctly outside japan, though it doesn't seem to approach the real thing (I think it's raised better than some but not right), much isn't. There was a fairly significant uproar a few years back about calfs shipped to california and raised in california being shipped back to kobe to be slaughtered there and legally labeled Kobe beef. There are plenty of dishonest people who will sell Wagyu as Kobe beef. I'm sure some of it is excellent, some of it (Harris Ranch again comes to mind) is nothing special. I completely believe that real Kobe beef is available outside japan.</p>
Regarding cooking style, I've not had beef in Kobe, but I've had Kobe beef in Japan. It was grilled, but over lower heat for longer. I think because the marbling means the fat needs to get a little meltier, so the normal method of hot searing doesn't work so well. Perhaps in Kobe itself they steam it, but that's certainly not a Japan-wide thingl
</p>
[/quote]</p>
That is crazyyyyy</p>
A lot of the nicer supermarkets around here (it's Texas... they love their meat... go figure) now carry Wagyu steaks. Damn they look good hehehe.</p>
I'm quite sure you can score the real deal in NY no problem. In Boston the only place that I can confirm serves you true Kobe would be Oishii in the South End. My meal there was probably the most decadent in my life. O-Toro until you're sick of it.</p>
Thanks for all the info on Kobe/Wagyu. Learned a little something :)
</p>
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