I have side with "roadrash" on this one.
I have Kobe beef both in Japan in and the states, as well as what can be considered as american kobe beef. I sell a lot cubed alfalfa to meat producers in Japan, and have been their guest on numerous occassions, and the have also sat at my table
I will put any of my beef cattle that I raise for my own table against any beef that I have ever tasted, that includes Kobe from Japan, Argentinian blue grass fed. etc.
Granted the stuff you get at Safeway, Raleys, Krogers, Farmer John’s Wal-Mart, the A&P, San’s Club, etc, does not stack up to quality beef, but it is certainly much more affordable. And beef is good for you.
Not a huge fan of Kobe beef. I’ve had it, and quite frankly am unable to distinguish it from prime beef (though my wallet surely could). I wonder if anyone has tried any blind taste tests between Kobe beef and other, less expensive prime cuts to see if diners are truly able to distinguish the difference. I suspect this is mostly a NYC/LA hipster fad, though.
Stephen Rushmore Jr.
We’ve had a number of threads on Kobe beef here, but I think a number of them have contained information that just confused the issue. So when I saw this article in yesterday’s Wall Street Journal, it seemed to neatly summarize the current (and recent past) situation for us. By the way, pasting in the article is the only way for non-subscribers to see it:
Kobe Beef–One more time
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