# Who's had Kobe beef? **URL:** \ **Category:** Cafe Society\ **Created:** [November 5, 2007, 8:31pm UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337 "2007-11-05T20:31:21Z")\ **Posts on this page:** 13\ **Page:** 2
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [November 6, 2007, 4:17am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/21 "2007-11-06T04:17:22Z")
[QUOTE=Tristan] With the incredible demand and price for this meat, I wonder why no US rancher has set aside a portion of his land to try to replicate it here in the states? [/QUOTE] They have, that’s what they call “Kobe-style”. It is the same cattle, although with not all the restrictions that are required in Japan. It’s the same deal as grown in California=“sparkling wine” vs. grown in the Champagne region of France=“Champagne”. ---
**Author:** ![jovan](https://avatars.discourse-cdn.com/v4/letter/j/0ea827/32.png) [@jovan](https://boards.straightdope.com/u/jovan)\ **Post date:** [November 6, 2007, 4:26am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/22 "2007-11-06T04:26:16Z")
[QUOTE=Lamar Mundane] It’s the same deal as grown in California=“sparkling wine” vs. grown in the Champagne region of France=“Champagne”. [/QUOTE] Exactly, the difference being that France has been very aggressive in protecting its regional brands, and Japan not so much. That’s why you have American “Kobe-style” beef but no California champagne – only sparkling wine, although the later is much, much closer to the original than the former. ---
**Author:** ![askeptic](https://avatars.discourse-cdn.com/v4/letter/a/eb9ed0/32.png) [@askeptic](https://boards.straightdope.com/u/askeptic)\ **Post date:** [November 6, 2007, 5:03am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/23 "2007-11-06T05:03:05Z")
[QUOTE=jovan] Exactly, the difference being that France has been very aggressive in protecting its regional brands, and Japan not so much. That’s why you have American “Kobe-style” beef but no California champagne – only sparkling wine, although the later is much, much closer to the original than the former. [/QUOTE] [Oh really?](http://www.californiachampagnes.com/) ---
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [November 6, 2007, 6:29pm UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/24 "2007-11-06T18:29:14Z")
How is the beef usually prepared or is there not a standard method? From the pictures that I’ve seen, it looks like it’s generally thinly sliced and not thrown on a grill like we do here in the US. ---
**Author:** ![Tristan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tristan/32/18058_2.png) [@Tristan](https://boards.straightdope.com/u/Tristan)\ **Post date:** [November 6, 2007, 9:22pm UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/25 "2007-11-06T21:22:34Z")
[QUOTE=Lamar Mundane] They have, that’s what they call “Kobe-style”. It is the same cattle, although with not all the restrictions that are required in Japan. It’s the same deal as grown in California=“sparkling wine” vs. grown in the Champagne region of France=“Champagne”. [/QUOTE] Yes, but I imagine it’s not hand massaged, and all that assorting things that may or may not go into Kobe Beef. Is this just because it doesn’t make much sense to do that here? ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [November 6, 2007, 9:36pm UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/26 "2007-11-06T21:36:23Z")
[QUOTE=Tristan] Yes, but I imagine it’s not hand massaged, and all that assorting things that may or may not go into Kobe Beef. Is this just because it doesn’t make much sense to do that here? [/QUOTE] I don’t know, but I’ve heard it said from knowledgeable people that the incremental difference from Texas Wagyu and Kobe Wagyu is quite small and not worth the extra effort and costs associated with it. Animal rights activists would have problems with Kobe cattle raising practices, too. They are pretty similar to veal calves practices, but with a fully grown cow. To the OP, I’ve had Kobe beef in Japan and Kobe-style in the U.S. and it is sublime. It is one of those things that everyone should try once, screw the cost. I would make sure to go to a place that has a well trained chef, because it is very hard to cook properly because there is so much fat in it. If you like your meat north of medium-rare, then pass on it. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [November 7, 2007, 1:26am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/27 "2007-11-07T01:26:49Z")
[QUOTE=Tristan] Yes, but I imagine it’s not hand massaged, and all that assorting things that may or may not go into Kobe Beef. [/QUOTE] Depends on the cowboy. [sub]sorry[/sub] I’ve had what I was probably Kobe ‘type’. As one course of about 6. It was very good. If very small. ---
**Author:** ![jovan](https://avatars.discourse-cdn.com/v4/letter/j/0ea827/32.png) [@jovan](https://boards.straightdope.com/u/jovan)\ **Post date:** [November 7, 2007, 2:10am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/28 "2007-11-07T02:10:54Z")
[QUOTE=askeptic] [Oh really?](http://www.californiachampagnes.com/) [/QUOTE] I guess I was confused by the fact that there are European laws that protect the Champagne designation and by the [Napa Declaration on Place](http://en.wikipedia.org/wiki/Napa_Declaration_on_Place). [QUOTE=Lamar Mundane] Animal rights activists would have problems with Kobe cattle raising practices, too. They are pretty similar to veal calves practices, but with a fully grown cow. [/QUOTE] I can’t fathom where the problem would be, apart from the fact that the animal eventually ends up dead. The whole point is to minimize stress, as it has negative effects on meat quality. What, specifically, would you see as problematic? ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [November 7, 2007, 2:27am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/29 "2007-11-07T02:27:53Z")
It’s nice to be fed well and massaged and drink beer all day, but being confined to a small pen for your entire life isn’t really great for a pasture animal. ---
**Author:** ![askeptic](https://avatars.discourse-cdn.com/v4/letter/a/eb9ed0/32.png) [@askeptic](https://boards.straightdope.com/u/askeptic)\ **Post date:** [November 7, 2007, 3:07am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/30 "2007-11-07T03:07:26Z")
[QUOTE=jovan] I guess I was confused by the fact that there are European laws that protect the Champagne designation and by the [Napa Declaration on Place](http://en.wikipedia.org/wiki/Napa_Declaration_on_Place). [/QUOTE] I was just kidding. 😛 Not that European Laws or the Napa Declaration have anything to do with what the uninformed call sparkling wine. And you know that here in America when enough people start calling sparkling wine champagne then champagne it is… ---
**Author:** ![psycat90](https://avatars.discourse-cdn.com/v4/letter/p/7ea924/32.png) [@psycat90](https://boards.straightdope.com/u/psycat90)\ **Post date:** [November 7, 2007, 4:03am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/31 "2007-11-07T04:03:55Z")
[QUOTE=jovan] Exactly, the difference being that France has been very aggressive in protecting its regional brands, and Japan not so much. That’s why you have American “Kobe-style” beef but no California champagne – only sparkling wine, although the later is much, much closer to the original than the former. [/QUOTE] But there _is_ California Champagne, with the designation ‘California’ being kind of similar to the ‘style’ after Kobe. What there **isn’t** is a sparkling wine labeled simply ‘Champagne’ that’s made in California. The geographic designation (CA, NY, whatever) must appear before the semi-generic place name (Champagne.) Even after the recent signing of the declarations, there are a handful of wineries that are grandfathered in and still have products labeled ‘California Champagne.’ Korbel, Tott’s, and Andre come to mind immediately. See [here](http://www.ttb.gov/wine/chapter4.pdf) (pdf) and [here.](http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/08/04/WIG1LE1N351.DTL) Oh, and as far as I know, I’ve never had Kobe or Kobe-style beef, but I’d sure like to. ---
**Author:** ![Critical1](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Critical1](https://boards.straightdope.com/u/Critical1)\ **Post date:** [November 7, 2007, 8:54am UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/32 "2007-11-07T08:54:08Z")
theres a place not to far from here called the Ram that sells kobe style burgers for 3 extra bucks, it was a good burger but you guys are really making me want a steak. ---
**Author:** ![C\_K\_Dexter\_Haven](https://avatars.discourse-cdn.com/v4/letter/c/b2d939/32.png) [@C\_K\_Dexter\_Haven](https://boards.straightdope.com/u/C_K_Dexter_Haven)\ **Post date:** [November 7, 2007, 2:00pm UTC](https://boards.straightdope.com/t/whos-had-kobe-beef/425337/33 "2007-11-07T14:00:31Z")
[QUOTE=Mikemike2] That’s an interesting experience. How long ago was it? From what I’ve heard $200 per person would currently be cheap for even an average meal. [/QUOTE] We were in Japan this year (April 2007), the place was recommended to us by the tour guide. It was a fixed price meal, that was the cheapest one. That didn’t include wine and saki cost. I’ve got the restaurant name somewhere if anyone is travelling to Kobe and wants it. [Previous page](https://boards.straightdope.com/t/whos-had-kobe-beef/425337.md?page=1)