Originally Posted by dtmt
Kobe beef is ONLY from cows that are raised in Kobe, Japan. Any other use of the term "Kobe beef" is simply incorrect. "Wagyu" is the BREED of cattle that they use, and there is beef produced in America from Wagyu cows, but is NOT Kobe beef. Even wagyu beef produced in other parts of Japan is still not Kobe beef; it is named after the place it is produced, such as "Hida beef" or "Hitachi beef."
And it is HOW the cattle are raised which makes all the difference as far as the quality and taste of the meat. If you import some Wagyu cows and pack them like sardines into a barn and inject them will all sorts of hormones like typical cheap American beef, well then it will tase like typical cheap American beef. But in Japan, the cows are fed high-quality organic grains, beer, massaged daily, and given a large area to roam free in. This is why actual Kobe beef is so amazing, and without this treatment, you're not going to get the same taste as "real" Japanese beef.
Absolutely true. I had my first taste of this fabled beef in Tokyo a year ago. It was so delicate, I could cut it with my fork. The Japanese seem to prize the Sirloin as the premium cut, as opposed to the filet here in North America. Perhaps because there is more of the precious fat in the sirloin, to give it more flavour.
Pricey little pieces of meat! It cost me the equivalent of about $150.00. But no matter - It was so delicious that I think I ate it in less than 3 minutes - and was so taken by it that I immediately ordered another.
The restaurant went silent. And the Geisha accompanying the businessman next to me was very friendly after that.
It was a wonderful dinner.