Kobe the real deal

[Snachito1]

If I had a wagyu steak would I want to try Kobe beef or pretty much the same tasting experience? The problem is from some "experts" say is you think you are eating kobe beef BUT it's really wagyu here in the states but they say it's Kobe?

 

[Niloc]

Jin is correct , all Kobe is wagyu but only wagyu from the “ Kobe region “ ( think Champagne vs California sparkling) some wagyu is higher reted then Kobe but Kobe always goes for a premium due to its branding. There is no such thing as American Kobe by the way that’s just a complete B.S

 

[Niloc]

And since Jin mentioned it . Here’s some 120 day dry aged porterhouses, America wagyu in this case. Can’t get Japanese wagyu on the bone in the states to to fda regulations

 

[Niloc]

In the states there’s only a hand full of places that have the real stuff. They will have one of these at the front door or somewhere. You can also check them out on line to see if they are legitimate or not . The Kobe Federation posts them on their website.
Www. kobe-niku.jp/en

 

[Niloc]

Had to figure out how to post a link, think this may workKobe link

 

[dan gable]

I friggin love steak! My mouth is literally watering!

Are you paying full price? If so how much dI'd those steaks cost?

Do they really give the cows massages or is that BS? I forget where I heard that but didn't believe it....but after hearing the price....maybe it's true after all???

 

[Snachito1]

Thank you for all the info Niloc!! What's funny is my wife and I were just talking about our bucket lists and me wanting to eat REAL Kobe beef then you post up this thread, perfect timing!!

 

[Niloc]

Unless you a real foodie or just have lots of money seeking out actual Kobe vs a more available / affordable Japanese A5 ( A5 being a Japanese grading scale similar but different than our select/choice/prime. It has more to do with color appearance texture then marbling.) Japanese meat should have a “A” score ranging from A1-A5, A5 being the best. And a Marble score (BMS) from 1-12, the highest usually being called 12+. So in theory a A5 BMS 12+ would be the best of the best. Most Americans Would not like a 12+ BMS ( as a few noted in this thread that they prefer more traditional American beef) a BMS 5-6 would be about the lv of usda prime, I’d suggest a BMS of 7-8 if trying wagyu as it gives you that “ wagyu experience “ without over doing it.
Japanese wagyu ( including Kobe) is very different then America wagyu and Australian Wagyu. This has to do with genetics, how long they are on “feed” and the feed it’s self. America beef is raised on grass, allowed to graze till anywhere from 1-3 months before they are slaughtered. American beef is fed a rich corn diet to fatten them up. Japanese beef is fed from birth to slaughter and usually is about 12-18 months older then America beef at time of slaughter. There diet as you may guess is more rice based then corn. Kobe ( and some other japaneade wagyu) are fed the left over sour mash from sake distilleries or misu producers . This “ mash” is rice that has been fermented The special bacteria known as koji. Koji is a whole other subject but it’s safe to say it’s one of the most probiotic thing out there. Anyway the “mash” does have some residual alcohol in it by nature Thus the story’s of Kobe being raised on beer. As for massaging , it is true that waguy is pampered more so then most beef, each head being a significant investment to the ranch. America produces / slaughters more beef in a week then the country of Japan does in a year. It’s “ massaging” is done with heavy wood rollers that helps to improve the marbling.

 

[Lizard King]

Local brewery here ships their spent grains to a hog farmer. Guy feeds them the spent grains and then makes sausage, dried hot sausage, jerky and bacon. Holy shit the flavor compared to regular pork is amazeballs.

Keep the steak porn coming @Niloc

 

[ValeTudo8080]

Looks insane...i will try it some day for sure and report back!