I was going to ask if people had ever tried Kobe beef and how they liked it, but then I came across this article stating that most places claiming to sell Kobe beef are lying through their teeth. This is a list of all the places world-wide authorized to sell it,, and only nine of them are located in the U.S.
So tell me-have you had Kobe beef, or have you been served bull?
While I have eaten at Nick and Sam’s, I haven’t eaten there since 2008, and I didn’t order Kobe beef anyway, so no.
Here’s a better article on it:
Looks like a 3-oz. cut at one of my nearer locations will run me $185 :dubious:. That’s like appetizer-size for a steak. Pass.
I’ll admit I didn’t think there were any places in the United States that sold “real” Kobe beef. My understanding had been it was pretty much exclusively available in Japan and the stuff that was sold in North America and Europe was “Kobe-style” beef.
And anyplace that’s selling you Kobe or Wagyu burgers is pretty much mocking you. The whole point of Wagyu and Kobe beef is the natural marbling - which is completely lost when you grind it up. Anyone ordering these is pretty much admitting they’ve missed the point.
I had some in Hong Kong a few years back. Probably the best steak I’ve ever had. If it wasn’t Kobe, it was still damn good.
Yep, in Japan
Or they’ve been taken to some trendy restaurant that has a menu full of nonsense and they figure the overpriced wagyu burger is better than the overpriced dandelion, nasturtium, blueberry, quinoa, kale salad. If you’re going to pay $20 for lunch, you at least want something that won’t send you home hungry.
As for the OP’s question: no Kobe beef, for sure. I avoid even wagyu, because I really don’t trust the labeling. Just look at what restaurants promise is wild fish… which may not only be non-wild, but might actually be a different fish.
Yes, in Singapore. And yes it was definitely Kobe beef!
It was delicious, of course, but having had it once, I haven’t felt the need to have it again!
Nope. Probably haven’t ever had Wasabi with my Sushi either.
We frequent Vegas a lot, so yes, we’ve had real Kobe. Not worth the hype if you ask me. I’ve done a side-by-side of real Kobe, American Wagyu and domestic beef and the domestic won hands-down. Wasn’t even close. Give me a prime rib-eye any day over that imported crap.
Yes. No.
I had a Kobe beef steak in Kobe, Japan. Either the whole concept is BS, or I wasn’t served Kobe beef. I am one of the biggest skeptics in the world. Kobe beef may actually be what they say. But I’m pretty sure I got the Gaijin Cut. So no. Really.
There used to be a pretty good hibachi place named Kobe, and they sold a nice steak. But they never said it was kobe beef. So, technically I’ve had kobe beef, but no it wasn’t real kobe and no it wasn’t fake kobe either.
Damn good sushi though.
Yes, the real stuff in both Japan and in Shanghai. I don’t think it’s worth the money IMHO. It is really fatty, and sure, the fat is really marbled but still…
I’ve had Australian Wagyu in Australia, American Wagyu in America, Japanese Miyazaki in America, and Japanese Kobe, Mishima and Matsuzaka in Osaka. The Kobe was definitely good but the Matsuzaka was hands down my favorite.
Wagyu beef is noticeably different in appearance when raw and very obviously different in mouthfeel when cooked. It seems unlikely that you could be served A5 Wagyu and not know the difference. It’s plausible with lesser graded Japanese Wagyu (The A rating is how much marbling is present) but Wagyu fat is also noticeable softer than from non-Wagyu cows.
American and Australian cows are often not purebred Wagyu and I’ve had some that I didn’t feel were hugely superior to conventional prime beef (although Snake River Farms does a respectable job and is relatively affordable and not super hard to find).