Kobe Beef

[CRUZMISL]

Hi All,

I have a dinner scheduled at Bourbon Steak at the MGM Casino in Detroit tomorrow night. Anyway they have a 6oz. Japanese A5 Kobe ribeye and I was thinking about ordering it. It's $150 for just the steak but hey you only live once right? I have had American Wagyu and have been very pleased. I'm just curious if the true Japanes Kobe is worth the price premium. Any thoughts?

Thanks,

Joe

[ulterior epicure]

Hi All,

I have a dinner scheduled at Bourbon Steak at the MGM Casino in Detroit tomorrow night. Anyway they have a 6oz. Japanese A5 Kobe ribeye and I was thinking about ordering it. It's $150 for just the steak but hey you only live once right? I have had American Wagyu and have been very pleased. I'm just curious if the true Japanes Kobe is worth the price premium. Any thoughts?

Thanks,

Joe

←

Depends on whether you like beef fat - a lot of it. My experience with bona fide A5 Kobe is that the proportion is 80/20 - fat/meat. I may be exaggerating just a *tad* - but not by much. It was beyond my level of fatty enjoyment.

[ulterior epicure]

So, in sum, I certainly would not pay $150 for any amount of A5 Kobe beef. However, as you said, you only live once. And, I'll add: you won't know until you try it for yourself.

[CRUZMISL]

Thanks for the thoughts. I found American Wagyu to be very good but the most fat/meat ratio I am comfortable with is a strip loin or tenderloin. I found the rib eye's too rich for my liking. I'll take a look at the steak raw before I order it and evaluate from there.

[ulterior epicure]

Thanks for the thoughts. I found American Wagyu to be very good but the most fat/meat ratio I am comfortable with is a strip loin or tenderloin. I found the rib eye's too rich for my liking. I'll take a look at the steak raw before I order it and evaluate from there.

←

It (raw A5 Kobe) should be dusty pink... really, white, with a faint sheen of pink.

[Busboy]

Keep in mind that the fat is very different in Kobe beef than in a Rib-eye, very integrated into the meat rather than existing as a parallel entity. Even barely cooked (admittedly, I've only had it once, but it was A9 or 10 and cooked by a Beard Award Winner) it has a texture like a slowwwww-roasted bit of pork belly that melts in your mouth, rather than a properly grilled rib-eye. Verry fatty, but very different.

Maybe you should see how it goes at the tables before you decide but if all goes even reasonably well, I'm with your first thought. "you only live once."

[CRUZMISL]

Ha ha, I'm not usually lucky at the tables. I say luck because I know I don't have any skill

Thanks a ton for the thoughts.

[handmc]

Well?????

Did you try the Kobe?

Details, man!

[ricardoyudi]

I'm very curious too...!!