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Post by Delta Dawn on Jun 22, 2017 22:09:37 GMT
I had some in China and while it tasted good per se it was so chewy. They over cooked it by about an hour or two. We were at a nice restaurant in a nice hotel and had it there. It was just so eh? So what.
I may have had it in Japan once as we went to this really (really) nice steak restaurant and everyone there was in expensive suits, fancy dresses, fancy purses, high heels etc. The steak we had was an 11 out of 10 so it was really amazing. Was it Kobe beef I have no idea. I couldn't figure it out. I never got to see a menu so I just ate what was in front of me.
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Post by katlady on Jun 22, 2017 22:27:40 GMT
OMG! Kobe beef and Wagyu are sooooo good! They are not tough at all. They practically melt in your mouth. In fact, my friend did not like it because there wasn't a lot of chewing. Lol!
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katybee
Drama Llama
Posts: 5,610 
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Post by katybee on Jun 22, 2017 22:31:08 GMT
Yeah... you had some bad beef.
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Post by bc2ca on Jun 22, 2017 23:22:03 GMT
OMG! Kobe beef and Wagyu are sooooo good! They are not tough at all. They practically melt in your mouth. In fact, my friend did not like it because there wasn't a lot of chewing. Lol!  Melts like butter is my first thought. SaveSave |
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Post by Delta Dawn on Jun 22, 2017 23:40:58 GMT
I think mostly what we got was Wagyu as that's is what they would sell at the department store and good butchers. It was very, very flavourful and delicious. I have had it in steaks or in slices to make a beef dip (ex-hubby used to love them!) and I have put it in sukiyaki and other things.
I wish I knew if I had had Kobe beef IN Japan. I went out for dinner once and there was caviar in my steak sauce (remember the caviar thread). The dinner that night was also very expensive and the steak tasted like butter. It was a fancy dress up night as well. The people I was with had significant means so it could have been Kobe beef there as well. (I didn't get to see a menu and the food just arrived...I couldn't have read the menu at that point anyway). So maybe?
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Post by Delta Dawn on Jun 22, 2017 23:42:40 GMT
Yeah... you had some bad beef. It was China after all and *anything* was possible if it wasn't government sanctioned. |
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Post by Eddie-n-Harley on Jun 23, 2017 2:55:50 GMT
Kobe is one of those weird things in the US: according to Business Insider only 9 US restaurants serve real Kobe beef. |
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Post by iamkristinl16 on Jun 23, 2017 3:18:02 GMT
Kobe is one of those weird things in the US: according to Business Insider only 9 US restaurants serve real Kobe beef. I saw this on Dr. Oz I think. They tested restaurants that said they sold it, and most of them didn't actually sell Kobe beef. So I would think the number of people that have had it is pretty small. |
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Post by Delta Dawn on Jun 23, 2017 7:55:07 GMT
I am 125% positive I have never had Kobe beef in the US or Canada. I have had great meat in Canada for sure but never as good as what Kobe is supposed to be like. I only *think* I had it in Japan and there are only two instances when I may have had it. If I had it another time, I forget. We had filet all the time (all the time with this one family I lived with.) I don't think it was Kobe beef, though. I didn't know what it was then either. I only learned about it when I was older like age 25 or so and how good it was supposed to be.
Wagyu is another story. When I lived out in the sticks, the people I lived with only ate really good beef and it wasn't US or Aussie biifu. (That's what they called Australian beef). That wouldn't have been acceptable with the dad in the family. I had some meat that the mother had prepared (and I would have given it a 9/10 so it was very good) and the dad got all ticked off and said it was too chewy. Everyone is different, but I thought it was still excellent.
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Post by ScrapsontheRocks on Jun 23, 2017 8:38:39 GMT
We are very spoiled over here regarding our meat. It may not be exactly the same thing or it may fall foul of strict descriptions (a la EU regs/ similar) or I may just be showing my ignorance- but FWIW... Local to us is a butchery/deli owned by 4 brothers that raise their own animals for slaughter, including a small herd where they mimic Wagyu beef- the feeding, the handling and so on. TBH the steaks (we had T-Bone) were much too fatty for my taste- instead of being able to cut most of it off, the fat was "marbled" through the meat, as beloved of the TV cooks, and it was just too rich. The sausages (boerewors, for those expats/tourists who liked it) were not bad- I didn't expect a sausage to be lean  and if you cook on an open fire a fair bit of the fat drips out. |
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Deleted
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Aug 18, 2025 19:35:31 GMT
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Post by Deleted on Jun 23, 2017 11:07:57 GMT
I think mostly what we got was Wagyu as that's is what they would sell at the department store and good butchers. It was very, very flavourful and delicious. I have had it in steaks or in slices to make a beef dip (ex-hubby used to love them!) and I have put it in sukiyaki and other things. I wish I knew if I had had Kobe beef IN Japan. I went out for dinner once and there was caviar in my steak sauce (remember the caviar thread). The dinner that night was also very expensive and the steak tasted like butter. It was a fancy dress up night as well. The people I was with had significant means so it could have been Kobe beef there as well. (I didn't get to see a menu and the food just arrived...I couldn't have read the menu at that point anyway). So maybe? I doubt very much that you wouldn't be sure if you had Kobe Wagyu beef .......it's horrendously expensive even in Japan so you'd be unlikely to get a good size steak in many resturants. It would more likely be served as a very small piece as an entre. Wagyu is very often cross bred with other breeds such as Angus or Holstein in many countries so it's not truly Wagyu although many retailers and restaurants call it so.It would still be good but certainly not the real thing. And FWTW Kobe is a place and Wagyu is a breed of cow from that region. |
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Melts like butter is my first thought.
and if you cook on an open fire a fair bit of the fat drips out.