2-2oz seared slices, melted in our mouths, $90

Kobe Beef Carpaccio
 

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.

There's a lot of difference in what you get depending on what exactly you're getting. I suspect that the vast majority of "kobe" beef sold in the US isn't. A lot will have some kind of Wagyu-type cow, maybe sometimes actually imported from Japan (but my guess would be less than 0.01%). When in the US the term Wagyu/ kobe is used, it's mainly referring to the A4/ A5 high fat type cut where you really do want the fat to be rendered down. Assuming that you're looking at a super fatty carpaccio, I'd like someone to at least take a blowtorch to it if it's not going to be cooked.

I suspect that is the most accurate statement I've read. Unless beef is directly imported from Kobe, it's not Kobe. Wagyu is the meaningful term here. It does irk me when you'll see some yocal advertising Kobe burgers when it's simply some blend of wagyu.

I've had A4/A5 carpaccio and it's not my favorite. IMO, an A4/A5 strip is best served sliced length-ways, pan seared, and covered with a pasteurized egg yoke.

I didn't realize this thread was here. Hard to believe I missed a thread averaging a little over 1 post per year.