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Old 09-17-2008, 07:15 PM   #51
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Traditionally, they are massaged, but they are not given beer.
Everything I've read about Kobe beef states that they are indeed massaged for several hours a day and given beer. Heck if someone did that to me I'd be tender too.
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Old 09-17-2008, 10:05 PM   #52
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I am happy for all of you who relish and enjoy the well-marbled beef, but with all due respect, I'm with DQ - really too much fat for my taste. I understand that most of it would melt, but I prefer NY strip or even tenderloin. We actually eat very little red meat these days - beef if not so good here in Mexico. I do still have a USDA choice eye of round roast in my freezer that I bought at Costco a few weeks ago....may defrost it in the fridge overnight and cook it tomorrow. The last one I had was very good - cooked medium rare.
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Old 10-06-2008, 01:25 PM   #53
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The mouth feel is the best part of the experience. It's like eating silky delicious beef.

I respect your guys' opinion but I feel you can't say anything against it until you've tried it. The fat melts away and you're left with meat that looks kind of like a sponge. The crispyness and the beefyness is an completely unmatched experience.
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Old 07-11-2009, 05:49 PM   #54
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Hummmmmmmmmm beef fat
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Old 07-11-2009, 07:36 PM   #55
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It's pretty much the best ever. The top two grades are A4 and A5, with A5 being the top tier. The difference is in the marbling. That's how the grades are determined. This is A4 grade Kobe that I was able to get. This is only the second highest grade, imagine how much marbling A5 has. And it isn't even a fatty cut like the rib eye.






where's the beef?
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Old 07-12-2009, 10:52 PM   #56
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I can eat beef raw if it is a good grade. But I do not need the fat for the flavor. Yes, I know that is where the flavor comes from, but even a good chuck steak can provide that (trimmed).

The packaged picture here only makes me want to choose something else.

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Old 07-12-2009, 11:08 PM   #57
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There is a reason this beef brings such a high price in the market. Simply put it is worth it. If you have never had it then you don't know. I have not had the US version but the Kobe beef in Japan does not compare to US beef. The fat does not taste like the fat in US beef.

The best grade of Tuna also have high fat content. Eat a low grade of tuna belly and it is good. Eat a high end bit of top grade Toro and it blows the other away. But if you have never had the good stuff how would you know?
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Old 07-13-2009, 08:48 AM   #58
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Looks like it would be fantastic for carpaccio, but if the fat melts away, as per Stinemates, it doesn't look like you'd end up with much on your plate if you were to cook it.
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Old 07-13-2009, 09:22 AM   #59
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There is a reason this beef brings such a high price in the market. Simply put it is worth it. If you have never had it then you don't know. I have not had the US version but the Kobe beef in Japan does not compare to US beef. The fat does not taste like the fat in US beef.

The best grade of Tuna also have high fat content. Eat a low grade of tuna belly and it is good. Eat a high end bit of top grade Toro and it blows the other away. But if you have never had the good stuff how would you know?
LOL. I say the same words about Japanese knives vs crappy German steel and get the same uninformed opinions.
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Old 07-13-2009, 10:00 AM   #60
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Looks like it would be fantastic for carpaccio,
I bet it would! When I had it in Japan it was usually served raw sliced very this with very light dipping sauce.

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but if the fat melts away, as per Stinemates, it doesn't look like you'd end up with much on your plate if you were to cook it.
I have only had it cooked with a very quick sear on the outside so I would worry about the same. But I have no experince so can not comment.
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