Consolidated "Kobe Beef" thread
Mar 24, 2009 | 3:30 pm
#31
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May 26, 2023 | 10:55 am
#32
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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?
Jun 11, 2023 | 2:19 pm
#33
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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?
Jun 12, 2023 | 10:12 am
#34
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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.
Jun 13, 2023 | 5:48 am
#35
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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'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.