Originally Posted by
Cloudship
I was looking at some of the menus for Las Vegas restaurants. I have always wanted to try Kobe beef. I noticed several of them offer both a sirloin or a rib-eye, but they also offer carpaccio. I love carpaccio. But, the whole thing with Kobe Beef is the marbling, isn't it? Does Kobe Beef actually make good carpaccio or is it a waste?
it might be good, but that won’t be the best way to have some. You need the fat to render. I cook A5 a bit more than a regular steak.