now this is what I call marbling

[dcw@pr]

[smack]

2 years ago that equalled about 120 quid per kg!

[dcw@pr]

smack said:

2 years ago that equalled about 120 quid per kg!

yup and that's not even the expensive stuff!

Also about two years ago I saw some genuine japanese steaks in Geneva (only time I have ever seen them outside Japan), which were going for £800/kg

[Murph7355]

Tastes good though.

Supermarkets in Japan are great - did you see the crabs legs?

[dcw@pr]

Murph7355 said:

Tastes good though.

Supermarkets in Japan are great - did you see the crabs legs?

yes plenty, and lots of whole writing crabs in Sapporo too. I go into most of the food shops I see in Japan - I think it is the most food obsessed country on the planet

[pugwash4x4]

how the hell do you cook that?you can't exactly have it rare can you- it would tast most odd. but then it seems a shame to cook it for a long time.

[zakelwe]

pugwash4x4 said:

how the hell do you cook that?you can't exactly have it rare can you- it would tast most odd. but then it seems a shame to cook it for a long time.

I think you have to do it medium, all the fat melts and bastes it so it is still very good.

Andy

[dcw@pr]

pugwash4x4 said:

how the hell do you cook that?you can't exactly have it rare can you- it would tast most odd. but then it seems a shame to cook it for a long time.

the super thin stuff int for steak-like cooking, it's for shabu shabu and sukiyaki I think

[Murph7355]

dcw@pr said:

the super thin stuff int for steak-like cooking, it's for shabu shabu and sukiyaki I think

Spot on.

And as mentioned above, with the thicker stuff the fat melts into the meat. Delicious!

[hungry_hog]

I take it this is kobe beef?

[dcw@pr]

not necessarily