Some facts about the leather we're using
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From: Gardena
Jay,
I've never see Kobe beef for under $100 in Japan (for a small plate). I'd say on average it costs about $150. Keep in mind that $150 for dinner in Japan is not nearly as extreme as $150 in the US for dinner.
I hear that some places in California import Kobe beef, I wonder what they charge in the US?
Ben
I've never see Kobe beef for under $100 in Japan (for a small plate). I'd say on average it costs about $150. Keep in mind that $150 for dinner in Japan is not nearly as extreme as $150 in the US for dinner.
I hear that some places in California import Kobe beef, I wonder what they charge in the US?
Ben
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From: Sydney
The Japanese import a lot of beef from Australia. I did a lot of work for one of the producers a few years back and even travelled to their feedlot on the Hay Plains.
Kobe beef is described as "marbled" because it has fine lines of fat right through it. Not very good for the cholesterol me thinks.
The cows are kept in a confined area (so they can't exercise and develop much muscle) and fed a lot of grain. they are slaughtered by ramming a steel spike through their heads and the processing machine literally strips them of skin and devides the body up automatically.
Not particularly pleasant. But then you should see what they do to vegetables
Kobe beef is described as "marbled" because it has fine lines of fat right through it. Not very good for the cholesterol me thinks.
The cows are kept in a confined area (so they can't exercise and develop much muscle) and fed a lot of grain. they are slaughtered by ramming a steel spike through their heads and the processing machine literally strips them of skin and devides the body up automatically.
Not particularly pleasant. But then you should see what they do to vegetables
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From: Bedford
I seem to remember reading an article about Kobe beef a few years ago. It stated that the animals' hooves are actually nailed to the floor to impede any movement and enhance marbling. The animals are massaged with sake, fed a ration of beer, washed daily, and waste is not allowed to touch the beeves at any time. Cholesterol be damned, I'd like to taste some. I just wonder if it's really any better than prime black angus beef?
