what makes it so good? I've never heard of it!

 

Leave it to the Japanese to improve beef. Just like they did with apples (Fugi), cars, cameras, streos, TVs, and a host of other things

 

It's the fat that's between the muscle. It's called "marbling". Basically young Japanese calves are massages and fed beer, top grain oats, and other foods, given music and more massaging. The calves are totally pampered and this creates more fat. Finally when they are 3 or 4yrs old, they're slaughtered and there you have it Kobe Beef. When I first had it, the chef brought out the birth certificate of the young calf. On it, is like a dyno sheet. It will tell you who its mother and father was, where it was born, how heavy it was, blood type etc. Each certificate was then nose printed (the calf's nose was inked then pressed on the cert) like a thumb print! Crazzzzy!

 

DUDE, Shut up, eat the meat. Be AMAZED!

 

Oooooh I LOVE kobe beef! Yum! Ebisu in SF has Kobe beef nigiri and sashimi. Sooooo yummy!

EDIT: KOBE BEEF CORNER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

I have seen grade A Kobe beef in Japan for USD$1 per gram!

 

I was half-expecting to see some dark man-sausage because of the " "...but I'm not disappointed at all.

 

I've never had this before, and now I'm very very curious - But when you get right down to it, beef is just a combination of muscle and fat - I'm sure the stuff is tender, but it looks very fatty and that's probably why it tastes so good. Anyway, I'll shut up now, since I've never had it before and I can't judge!

PS - Why is there a picture of Fabio in your avatar?

 

It's an inside joke kinda thing, Lee355...

Oh and isn't the beef called 'kalbi' not 'kobe'?