Kobe Beef

[butter]

Want to try new dishes from my Art Culinaire book that use Kobe beef and am wondering what grade and cut of beef can I use as a substitute? Some will be served raw. Anyone? Thanks in advance.

[Chef Fowke]

Wagu....raised in Alberta.

[nwyles]

Wagu....raised in Alberta.

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There is also some Wagu from B.C.

Trimpac meats in Vancouver has a line on some. Let me know which specific cuts you are looking for and I can find out price. It is very expensive.

Neil

[Chef Fowke]

My mistake...it is spelled: Wagyu Beef.

[Coop]

Wagyu is available at the Japanese butcher on Hastings near Renfrew. Do not be tempted by the Italian Bakery though. Worse place in town.

[montrachet]

butter,

most Japanese people go to the one coop mentions.

Nikuya Meats Limited, 2828 E Hastings 107, Vancouver, BC V5K5C5 (604) 216-2983

[butter]

Shame on my Japanese husband for not knowing this. All he thinks about these days is bossa nova music. Gee, meat is far more important, isn't it?

[butter]

Went to Nikuya Meats Ltd. on Hastings and bought Kobe beef. It's $5.50/100g or 24.95/lb. The premium one is $6.50/100 or $29.48/lb. I asked her if it is from the U.S. and she said, "yes". Don't quite understand this, but I read a story in the fall issue of Art Culinaire about "Kobe World" (a top secret ranch in New York City). Quite amusing if you get the chance. They feed the cattle smoothies instead of beer and along with massages get "the latest in spa services such as aromatherapy, marine algae body wraps, and deep tissue treatments where medium to deep pressure is used to address tension problems the cows might have from digestion or swatting flies."

Anyway, it's nice to know a source for the next yakiniku dinner as Nikuya carries thinly sliced meat and one of my faves, beef tongue. Thank you to those who recommended it.

[paul mitchell]

I've always wondered about this Kobe Beef or the Wagyu - specifically what kind of beer are they giving them - I thin Kirnin is crap compared to Sleeman's Cream Ale or Vancouver Island proud Lucky - who's massaging them? - as a metrosexual I know my massages and would hope the cows are getting a thorough rub - them Japanese are very traditional so I'm thinking somone in B.C. could start a superior finnesed cow?

[butter]

My brother runs a ranch in the interior, I'll mention it to him. Probably wouldn't be a great business idea as generally, us Canadians, prefer price wise hanger steaks to Kobe beef. Wouldn't it be great to go to Japan and get a tour of a Kobe Beef massage parlour!

[montrachet]

My brother runs a ranch in the interior, I'll mention it to him. Probably wouldn't be a great business idea as generally, us Canadians, prefer price wise hanger steaks to Kobe beef. Wouldn't it be great to go to Japan and get a tour of a Kobe Beef massage parlour!

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So butter,

Did you try the Kobe beef that you bought? From what you wrote above, it appears that you prefer the hanger steak.

From a cost-perfomance point of view, I think having a beer, some wine with my hanger steak and then getting a massage is the way to go.

Why let the cow have all the enjoyment

[butter]

I did try the Kobe beef, but it was a mistake how I used it. I layered it in a cylindrical shaped croquette with poached pears and a small amount of blue cheese. Unfortunately, the blue cheese flavour was too strong and the beef flavour was lost not to mention by the time I got a golden colour on the outside, the beef was no longer rare. The layers, however, looked beautiful when sliced open. It was a recipe from an Art Culinaire book...I think this is more of a food styling book. Live and learn.

[mangez]

For what it's worth, there is a 20% discount on both kinds of kobe beef this week at Nikuya. According to the Japanese lady, they only do this twice a year.