Kobe beef

[Stuart]

Popped into the butchers tonight to pick up a couple of pieces of fillet as a treat for the wife's birthday supper. The butcher offered me some Kobe beef instead - slightly less expensive than fillet and supposed to be awesome.

Anyway I've just been seasoning our griddle and thought I'd slice off a tiny bit of the beef (in the interests of making sure the seasoning process worked you understand ). Bugger me what an incredible taste and texture! Rich, soft, smooth. I cannot wait to get stuck into the rest of it now...

[dealmaker]

Wait until you try Wagyu - I don't even ask for mine to be cooked! - just thinly sliced!

[krallicious]

Cheaper than fillet? Where the fk is your butcher?

[G'kar]

I'll bet more than you paid it's not Kobe.

[Stuart]

Apparently so, and our butcher is kosher. Well, he's not, but you get what I mean.

£45 per kg for fillet, £40 for Kobe, at Bevan's in Richmond-Upon-Thames. OK, so it's an expensive rump steak, but my mouth is watering at the prospect. In fact, I'm off to cook the bugger.

[krallicious]

Bugger, I only just moved away from the Kingston/Richmond area a couple of months ago. Bugger, bugger and bugger

[anonymous-user]

krallicious said:

Bugger, I only just moved away from the Kingston/Richmond area a couple of months ago. Bugger, bugger and bugger

+ 1

[G'kar]

That'll be UK reared, then.

[Mannginger]

Just moved to Surbiton a couple of months ago....

:goesofftogooglemaps:

[bigandclever]

dealmaker said:

Wait until you try Wagyu - I don't even ask for mine to be cooked! - just thinly sliced!

Eh? Wagyu is the cow; Kobe is the rearing technique and subsequent grade of the beef.

Isn't it?

I'm amazed that Kobe is cheaper than fillet; Kobe-style, like you get all over the US, I could imagine.

[krallicious]

Just realised where it is. That was my regular butcher!!!!!!! bks. Wondered why the name was so familiar. Nice bunch of guys who work there

[Stuart]

apparently this is Australian reared. Kobe is the technique (massage, beer etc)

Bevans is a cracking butchers. I don't buy meat anywhere else.

[Mr Beaumont]

We sell Wagyu steaks and Wagyu beef burgers at my work, Bloody good products.

[dealmaker]

bigandclever said:

dealmaker said:

Wait until you try Wagyu - I don't even ask for mine to be cooked! - just thinly sliced!

Eh? Wagyu is the cow; Kobe is the rearing technique and subsequent grade of the beef.

Isn't it?

I'm amazed that Kobe is cheaper than fillet; Kobe-style, like you get all over the US, I could imagine.

err.....strictly speaking Yes - Kobe is one of three or four types of beef derived from Wagyu cattle.....however Wagyu has become the default desciptor for the finest, most marbled beefs, originating from pure bred cattle sourced from Japan, or increasingly Australia. Whereas, as you rightly say, many countries are now inundated with "Kobe" beef - which in reality means any old beef beast that has been reared in the Kobe fashion - so more of a Kobe-STYLE rather than pure Kobe!

So if you insist on Wagyu - you SHOULD get Tajima, Tottori, Shimane, Kochi or Kumamoto beef reared in the Kobe, Mishima or Ohmi fashion.
.

[bigandclever]

dealmaker said:

bigandclever said:

dealmaker said:

Wait until you try Wagyu - I don't even ask for mine to be cooked! - just thinly sliced!

Eh? Wagyu is the cow; Kobe is the rearing technique and subsequent grade of the beef.

Isn't it?

I'm amazed that Kobe is cheaper than fillet; Kobe-style, like you get all over the US, I could imagine.

err.....strictly speaking Yes - Kobe is one of three or four types of beef derived from Wagyu cattle.....however Wagyu has become the default desciptor for the finest, most marbled beefs, originating from pure bred cattle sourced from Japan, or increasingly Australia. Whereas, as you rightly say, many countries are now inundated with "Kobe" beef - which in reality means any old beef beast that has been reared in the Kobe fashion - so more of a Kobe-STYLE rather than pure Kobe!

So if you insist on Wagyu - you SHOULD get Tajima, Tottori, Shimane, Kochi or Kumamoto beef reared in the Kobe, Mishima or Ohmi fashion.
.

Damn straight

God, I'm hungry now.

[Plotloss]

bigandclever said:

dealmaker said:

Wait until you try Wagyu - I don't even ask for mine to be cooked! - just thinly sliced!

Eh? Wagyu is the cow; Kobe is the rearing technique and subsequent grade of the beef.

Isn't it?

No.

Kobe Beef only comes from (or more acurately slaughtered in) Kobe, Japan - its like Champagne only coming from Epernay.

Most UK raised Wagyu is Wagyu crossed with 50% or more Angus.

There are two herds in the UK where it is as close to pure bred as is possible without it being uneconomical to farm.

One in South wales and another in the South West.

[The Dude]

Plotloss said:

bigandclever said:

dealmaker said:

Wait until you try Wagyu - I don't even ask for mine to be cooked! - just thinly sliced!

Eh? Wagyu is the cow; Kobe is the rearing technique and subsequent grade of the beef.

Isn't it?

No.

Kobe Beef only comes from (or more acurately slaughtered in) Kobe, Japan - its like Champagne only coming from Epernay.

Most UK raised Wagyu is Wagyu crossed with 50% or more Angus.

There are two herds in the UK where it is as close to pure bred as is possible without it being uneconomical to farm.

One in South wales and another in the South West.

Brilliant!

[Stuart]

Well that didn't last long, and there isn't much left.

That was, without doubt, the best piece of beef I have ever eaten.

I didn't bugger about with it - some light seasoning, a rub of olive oil, 2 minutes each side on the griddle and bingo bango, a cracking meal for the wife's birthday.

[Noger]

The Dude said:

Plotloss said:

bigandclever said:

dealmaker said:

Wait until you try Wagyu - I don't even ask for mine to be cooked! - just thinly sliced!

Eh? Wagyu is the cow; Kobe is the rearing technique and subsequent grade of the beef.

Isn't it?

No.

Kobe Beef only comes from (or more acurately slaughtered in) Kobe, Japan - its like Champagne only coming from Epernay.

Most UK raised Wagyu is Wagyu crossed with 50% or more Angus.

There are two herds in the UK where it is as close to pure bred as is possible without it being uneconomical to farm.

One in South wales and another in the South West.

Brilliant!

But somewhat wrong.

There are very very few global PDOs if any. Champagne might only come from the Champagne region (Epernay is a town, Champagne can quite happily come from Reims so that blows that one) in the EU and some of our friends, but the Americans can still produce something called Champagne. Just as the Aussies quite happily produce Tawny Port. We just have no agreement with them on such things. Or the agreement is that they produce no new ones (which is the case with American Champagne IIRC).

Kobe has no global PDO, so you can quite happily call your Cornish Kobe "Kobe" and get away with it. Just as the Japanese can make Cheddar.

Matsusaka is nicer anyway

[Plotloss]

Righty oh.

You may want to explain how something in Japan or America is covered by European Law.

And also why Kobe is a registered Japanese trademark only applicable to a very specific set of conditions.

Edited by Plotloss on Thursday 6th November 21:49