Kobe Beef
- Thread starter Sportsaholic
- Start date
Good Stuff,
try it at least once to find out.
Don't over cook it, med rare is good, lotsa garlic for me please :toast:
i rarely eat meat unless at a restaurant, but Ive tried kobe on a few occasions. Like toro, I order kobe I every time I find it on a menu. I last had kobe filet about 6 months ago at John Besh steakhouse with roasted fingerling potatoes and truffle oil. It was a dynamite plate of food.
I think he uses American Kobe, though.
I think he uses American Kobe, though.
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Ok - I have a butcher in my town who gets the real deal from Kobe, Japan.
He buys a slab every couple of months that he cuts into 6 steaks and sells them for about $50 a steak. (Which is a pretty good size)
He showed me one of the steaks and it has SICK marbling which is shy it tastes so good.
So, I have not purchased any steaks from him yet, but I recently went to Florida and ate a Kobe steak with lump crab meat and crawfish. That steak didn't need an accompaniment - the could have just put that steak on the center of a plate and said "here".
I ate a lot of Kobe beef in Vegas back in February too. The one in FLorida was the biggest I have purchased and by favorite.
I am a fan of it and I recommend it. This steak doesn't have to be seared, and I have tried it both ways and both offer advantages.
As for price, it isn't cheap. When I order it at restaurants, my bill is always past the $100 mark when I eat with my wife.
Let me know how you like it. It is a different world.
He buys a slab every couple of months that he cuts into 6 steaks and sells them for about $50 a steak. (Which is a pretty good size)
He showed me one of the steaks and it has SICK marbling which is shy it tastes so good.
So, I have not purchased any steaks from him yet, but I recently went to Florida and ate a Kobe steak with lump crab meat and crawfish. That steak didn't need an accompaniment - the could have just put that steak on the center of a plate and said "here".
I ate a lot of Kobe beef in Vegas back in February too. The one in FLorida was the biggest I have purchased and by favorite.
I am a fan of it and I recommend it. This steak doesn't have to be seared, and I have tried it both ways and both offer advantages.
As for price, it isn't cheap. When I order it at restaurants, my bill is always past the $100 mark when I eat with my wife.
Let me know how you like it. It is a different world.
Wife and I had it last in New York City at Ono in the meatpacking district. No longer there but was a great steak and atmosphere.
- Feb 12, 2000
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DA BEST!!! no doubt!
i eat it all the time when i take a visit to japan
dont ruin this awsum piece of meat by over cookin it
medium rare at the most! i luv it rare!!!
very worth the price if ur a steak lover like i am
a must try for all steak lovers!!:toast: auryte!!!
glta!
i eat it all the time when i take a visit to japan
dont ruin this awsum piece of meat by over cookin it
medium rare at the most! i luv it rare!!!
very worth the price if ur a steak lover like i am
a must try for all steak lovers!!:toast: auryte!!!
glta!
