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Have you heard about Wagyu "Kobe-Style Beef"?

Answered on August 19, 2014
Created December 20, 2010 at 9:06 AM

This is a special kind of cow. Originally they get japanese rice wine, sake. Here they get beer.

Have you heard about Wagyu "Kobe-Style Beef" cows? What do you think of them? Their meat is very expensive.

Fb17c9dcae8790443cc5fb85f47d10a7

(118)

on December 31, 2010
at 10:12 PM

And how! Grain fed fat filled meat with, to me (as a former cattle farmer) no taste. The best beef I ever had was our own Brangus (5/8 Angus / 3/8 Brahman) but pure black Angus is very close. Grass fed, of course.

0d6cdb7949bed72357eeeda64a5b652f

(65)

on December 21, 2010
at 03:04 AM

Thats interesting, I was just repeating what I learned while in japan. Regardless of how they raise them, the difference between Japanese Kobe and american 'Kobe-style' beef is still night and day. I dunno why.

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8 Answers

4
8287c6ddae0d78eae0a09fdd5999617c

(2581)

on December 20, 2010
at 11:43 AM

Adding alcoholic beverages to the diet of cows...it reminds me of foie gras. Just another ridiculous unnatural food item seen as "luxurious" or "haute cuisine". I'll pass.

2
0d6cdb7949bed72357eeeda64a5b652f

(65)

on December 21, 2010
at 12:27 AM

Wagyu Cows are just a Japanese breed raised in the US or else where , it is NOT KOBE beef. American Wagyu are raised fairly normally(pasture, grass and grain, etc). I find it to marginally better than regular old american beef.

now KOBE beef from japan, is another story. These animals are raised by giving them beer and sake and massaged by hand, etc. I can personally attest to the quality difference, melts in your mouth not in your hand, some of the best steak I have ever had. Real KOBE beef is $60+ a lb if not more.

if its in your local resturant or store, chances are its just wagyu, and not that special.

1
86c8d0191d72219bdae6e5a43211b448

on December 22, 2010
at 06:11 AM

http://www.youtube.com/watch?v=VSU5Iu9Z9qI

Doesn't look like a myth to me, but whatever.

1
F53a74de3f8df19a114c5ac702af2b12

on December 20, 2010
at 02:42 PM

I had a long conversation with my farmer about Wagyu. He felt they were highly overrated compared to a purely grassfed Black Angus. In his opinion, its a waste of good sake.

Fb17c9dcae8790443cc5fb85f47d10a7

(118)

on December 31, 2010
at 10:12 PM

And how! Grain fed fat filled meat with, to me (as a former cattle farmer) no taste. The best beef I ever had was our own Brangus (5/8 Angus / 3/8 Brahman) but pure black Angus is very close. Grass fed, of course.

0
Ca2f276a3f60f82b0e44f7ce8b626357

on December 23, 2010
at 03:09 AM

I have had grass fed/finished Wagyu beef. For those who can't stand the "gamey" taste of other grass fed/finished breeds, you should try Wagyu.

0
40e925ddc9657e211c9a2ee83c2cc579

(364)

on December 21, 2010
at 02:39 AM

Sorry folks but all these myths about massaging and feeding them beer are just that, myths. These cows develop highly marbled meat because they are bred that way, not because they drink beer. For the most part they eat grass, and supplemented with some additional barley etc closer to slaughter, just like most beef cattle. As if a farmer has the time to go around massaging his cows!

From Wikipedia

Contrary to popular belief, the cattle are not fed a beer, and they are not massaged with sake. They are fed on grain fodder and brushed sometimes for setting fur.[4][5] The Kobe beef marketing & distribution promotion association plans to make available a pamphlet in foreign languages with details about Kobe beef due to ambiguities about what actually constitutes Kobe beef, and to the fact that many tourists who visit Japan request information about the product.[6]

The melting point of fat of Kobe beef (Tajima cattle) is lower than common cow's fat.[7]

0d6cdb7949bed72357eeeda64a5b652f

(65)

on December 21, 2010
at 03:04 AM

Thats interesting, I was just repeating what I learned while in japan. Regardless of how they raise them, the difference between Japanese Kobe and american 'Kobe-style' beef is still night and day. I dunno why.

0
3f8d3260cfa33caf9c2b5d12b99864ef

on December 20, 2010
at 01:21 PM

I tried a Wagyu ribeye,didnt particularly like it, I like fat but that was just too much fat. I blogged about it here: http://beefandwhiskey.com/?p=454

0
9cfa1ab909f6f89544be665d4ef6e3ea

on December 20, 2010
at 12:47 PM

In addition to the cows' unnatural diet, Kobe/Wagyu beef is vastly overrated.

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