And it doesn’t even look like particularly well marbled wagyu. This is what I used to be able to buy when I was in Sydney for the equivilant of $15 USD a Lb.
this is real japanese kobe and what it should look like if it’s the very best quality.
Try matching that with your fancy prime beef!
Around here, restaurants get their cuts from grocery stores. Well, some do it from grocery stores and some from supermarkets, but in any case, from the same places as everybody else.
But since restaurants ask for specific cuts, those cuts are much harder for “the common citizen” to find. For some of them, you have to make a reservation. One example I find terribly silly: many butchers around here will have chicken and turkey drumsticks or whole legs already cut; if you want the breast, they’ll have to cut a whole bird. Why? Because most restaurants only want breasts…
Yech. That looks like slabs of fat back with an extra hunk of pure fat on top for decoration. I’ve seen leaner slabs of grade-F bacon. I’ll try it if I ever get the opportunity but that picture is off-putting.
I hesitate to buy prime meat because it’s so easy to ruin it with my stupid electric range - cast iron griddle notwithstanding.
The restaurant near our Renaissance Faire advertises Kobe burgers.
Are they insane to grund up Kobe into hamburgers? Or are they rotten lying cheap buggers that just sprinkle a smidge of Kobe into the burger meat? Either way, with that fat content, I just can’t see it working well for burgers.
It’s my understanding that what you’re getting isn’t exactly the “Kobe” beef you’re thinking of. You’re getting meat from a breed, not from a cow that was massaged all day and fed beer and all that other fancy stuff.
Is it possible to buy Canner grade? I’m just curious as to what the bottom end looks like.
See, that’s a problem with our society today. Fat is bad, Butter is bad, whole milk is bad. This stuff isn’t bad for you, it’s the processing, fat-removal, and amounts that are bad for you. Dija know hot Tamales (the candy) are low in fat?
I had a pretty crummy steak once…cooked in lard. Great googly moogly did that hit me on a carnal level.
I suspect a LOT of food today would taste better with a little more fat in it. And you’d feel fuller with less.
“It was the most unfriggingbelievable gustatory experience of my life. sigh.”
Is this good? 
Wow, you’d have to hurry and kill the cow before it dies from a heart attack. I’m sure it’s delicious but shouldn’t there be some muscle?
Recently, I compared like cuts from our grocer, Kroger, and steakhouse Vic and Anthony’s on my home grill. They both were filets, I believe about 2.5 or 3 inches thick. Those from V&As were a little more tender, although the flavor was very comparable. The cost though was quite lopsided. Kroger was $17 a pound and while I don’t know the ppd price for V&A’s, they were $120 for 4 shrinkwrapped, vacuum sealed filets. I’m guessin’ that comes out to around twice as much.
yesh.
