Quote
Originally posted by: CowboyKell
To me it matters in what you are getting and how you plan to prepare it. You can take the best of anything and completely ruin it with less than the best of preparation. The talent of the cook should match the quality of the ingredients. And vice-versa.
I was treated to the true Japanese steak house experience in Kobe, Japan. My host' were as excited as I was about this as it is a rare experience even for the well to do Japanese. It was not what I expected and had little similarity to an American steak house offering.
The actual Kobe beef entre was served with much ceremony. It was a very small portion and cold to almost chilled. It literally melted in your mouth and was very rich but lacked a "beef" flavor that I was looking forward to. I wondered what the steak would taste like if grilled over a very hot bed of Mesquite coals. (can never get the Texas out of a Texan)
I was told, through an interpreter, by A if not THE chef that high grade Kobe beef would not be good grilled.
I have had "Kobe" beef at finer establishments state side who have explained to me that it was American beef that has been raised, fattened, processed and finally graded in the Kobe method.
Originally posted by: CowboyKell
To me it matters in what you are getting and how you plan to prepare it. You can take the best of anything and completely ruin it with less than the best of preparation. The talent of the cook should match the quality of the ingredients. And vice-versa.
I was treated to the true Japanese steak house experience in Kobe, Japan. My host' were as excited as I was about this as it is a rare experience even for the well to do Japanese. It was not what I expected and had little similarity to an American steak house offering.
The actual Kobe beef entre was served with much ceremony. It was a very small portion and cold to almost chilled. It literally melted in your mouth and was very rich but lacked a "beef" flavor that I was looking forward to. I wondered what the steak would taste like if grilled over a very hot bed of Mesquite coals. (can never get the Texas out of a Texan)
I was told, through an interpreter, by A if not THE chef that high grade Kobe beef would not be good grilled.
I have had "Kobe" beef at finer establishments state side who have explained to me that it was American beef that has been raised, fattened, processed and finally graded in the Kobe method.
After reading more on the subject I think the only way to go with a piece of beef with so much marbling would be to serve it Japanese style or in a hamburger. I am afraid if I took a nice Kobe ribeye and grilled it I would be disappointed. For my money it is hard to beat a nice American bone in ribeye cooked over red, searing hot mesquite coals. I love seared on the outside and warm red juicy on the inside with smoke flavor. Just my two cents.
