"American Kobe"

[Manton]

OK, I know this is a total fraud, etc. But I was curious so I bought two strips on Friday, seasoned them and "aged" them in the fridge for three days and then cooked them. In a pan, butter+oil, basting constantly. Honestly the best steak I can recall ever eating. Totally worth it. Since I only make steak about once a quarter, this may be my go-to from now on.

 

[rnoldh]

Do you know if the American Kobe beef was from Texas.

http://www.heartbrandbeef.com/

I think Texas provides most if not all "domestic American" Kobe.

It is fairly common and readily available in Houston.

 

[impolyt_one]

Are they massaging/brushing these American 'Kobe' cattle? Seems like a fancy name for simple grain fed cows if they're not doing anything else to do them. Pretty much all of the beef from Japan (of which Kobe is only one of many local types - Mishima, Matsuzaka, Iwate, etc) is incredibly impressive looking, graded and rated, and probably looks nothing like the US Kobe. I can barely eat the stuff though, it's so rich that it makes me sick. I can probably eat tenderloin or filet, but wagyu sirloin makes me feel kinda gross after a couple bites now, I much prefer lean grass-finished beef. Maybe I'm just getting older.

 

[Manton]

I typically prefer grass fed as well but this was delicious. I was able to eat only half a strip steak. At other times, when I am sufficiently hungry, I can eat an entire "cowboy rib eye" in one sitting.

 

[foodguy]

"American Kobe" is only a fraud in the sense that "American Champagne" is. That's not to say there isn't very good sparkling wine made in this country (hello Roederer Estate!). I've had very, very good wagyu beef (i believe that's the currently desirable title for it), but I agree with Manton that it is best consumed in small quantities. It is very rich and very flavorful. But I'd rather have a couple slices of great-tasting beef than a big slab of dull. We will part company on grassfed, though, at least most of it. until they figure a way to get the marbling up, i think it's virtuous but dull. :foo:

 

[globetrotter]



I typically prefer grass fed as well but this was delicious. I was able to eat only half a strip steak. At other times, when I am sufficiently hungry, I can eat an entire "cowboy rib eye" in one sitting.

Are they massaging/brushing these American 'Kobe' cattle? Seems like a fancy name for simple grain fed cows if they're not doing anything else to do them. Pretty much all of the beef from Japan (of which Kobe is only one of many local types - Mishima, Matsuzaka, Iwate, etc) is incredibly impressive looking, graded and rated, and probably looks nothing like the US Kobe. I can barely eat the stuff though, it's so rich that it makes me sick. I can probably eat tenderloin or filet, but wagyu sirloin makes me feel kinda gross after a couple bites now, I much prefer lean grass-finished beef. Maybe I'm just getting older.

I hardly eat any steak anymore, I also find that there is room for different types - I like grass fed and fresh, I like grain fed and aged, and I like Japanese on occasion, but I can't handle the really rich stuff that I get in japan every now and again.

I'm not sure that I would buy that kind of beef to prepare at home, I'd be worried that I could do it justice.

"American Kobe" is only a fraud in the sense that "American Champagne" is. That's not to say there isn't very good sparkling wine made in this country (hello Roederer Estate!). I've had very, very good wagyu beef (i believe that's the currently desirable title for it), but I agree with Manton that it is best consumed in small quantities. It is very rich and very flavorful. But I'd rather have a couple slices of great-tasting beef than a big slab of dull. We will part company on grassfed, though, at least most of it. until they figure a way to get the marbling up, i think it's virtuous but dull. :foo:

have you been down to brazil or argentina? they both focus on grass fed, free range and fresh beef, in very different cuts, but I wouldn't call the beef you get in either place dull.

 

[Renault78law]



But I was curious so I bought two strips on Friday, seasoned them and "aged" them in the fridge for three days and then cooked them.

Curious - why would you do that? I'm familiar with "aging" large cuts of meat at home in the refrigerator, but I always heard you could not age a single steak. Aging also is not typically done with seasoning.

American Kobe is readily available here at the Japanese markets and specialty markets. Definitely not a "fraud" except in the strictest sense - the proof is in the marbling.

 

[foodguy]



have you been down to brazil or argentina? they both focus on grass fed, free range and fresh beef, in very different cuts, but I wouldn't call the beef you get in either place dull.

i was talking about what was available in the states. it's much more complicated than simply what the beef is fed. genetics of the specific breed play a huge part, and so do other factors such as age of slaughter, etc. i have no doubt that eventually, maybe even soon, american producers will figure out the correct matrices for their cattle, but at least in my experience, they're not there yet.

 

[Manton]

Seasoning meat and storing it cold for a while improves the flavor. It's not true aging--there's no rotten edge you have to carve off--but it does make a difference.

It's a fraud in that it's not Kobe and apparently "wagyu" is not even a legit breed. However, what I got was crazy marbled, much more than US prime, so there is something different about it.

 

[whiteslashasian]



Seasoning meat and storing it cold for a while improves the flavor. It's not true aging--there's no rotten edge you have to carve off--but it does make a difference.

It's a fraud in that it's not Kobe and apparently "wagyu" is not even a legit breed. However, what I got was crazy marbled, much more than US prime, so there is something different about it.

I aged a huge grassfed ribeye, had to carve away the "bark" before cooking, and it was DELICIOUS. I was a bit conservative with my carving so the resulting steak wasn't as big as it maybe could have been, but it was still enough for two people.

 

[foodguy]



It's a fraud in that it's not Kobe and apparently "wagyu" is not even a legit breed. However, what I got was crazy marbled, much more than US prime, so there is something different about it.

they usually call it american kobe or kobe-style, or something like that. not exactly accurate, but i still think fraudulent is a bit strong. wagyu as i understand it is a family of breeds. cattle have been cross-bred so often for meat purposes that i don't find that offensive. the critical thing, as you point out, is the quality of the meat, not what it is called.

 

[Manton]

i commend to everyone's attention this four-part indignant rant:

http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

I read it after eating my steak, which I still think tasted very good.

 

[retronotmetro]

It's a fraud in that it's not Kobe and apparently "wagyu" is not even a legit breed. However, what I got was crazy marbled, much more than US prime, so there is something different about it.

they usually call it american kobe or kobe-style, or something like that. not exactly accurate, but i still think fraudulent is a bit strong. wagyu as i understand it is a family of breeds. cattle have been cross-bred so often for meat purposes that i don't find that offensive. the critical thing, as you point out, is the quality of the meat, not what it is called.

As far as the breed issue goes, there are several breeds of Wagyu, which are all descended from indigenous Asian cattle that was crossed with European cattle in the 19th Century. My understanding is that virtually all of the US-raised Wagyu is a crossbreed of Wagyu and Angus.

I've had "American Kobe" a few times and thought it was good, but it doesn't look or taste all that much like the top notch real-deal Wagyu from Japan. If you are going to prepare and eat steaks the Western way, I think it is great. Real Japan-farmed Wagyu is so high in fat that eating it in whole steak-sized cuts can be kind of gross--I think it is much better in a preparation like shabu-shabu or even yakiniku.

 

[foodguy]



i commend to everyone's attention this four-part indignant rant:

http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

I read it after eating my steak, which I still think tasted very good.

sorry, i find this kind of argument ridiculous. is it the same as the best japanese kobe? of course not. but it's good beef. enjoy it. of course, some people enjoy their rants more than their beefs.

 

[Manton]

It was good beef, and I enjoyed it!