- Joined Nov 26, 2007
Kobe beef is Wagyu (the breed of steer) that is raised in Kobe, Japan. The cows are massaged, fed beer, listen to mozart, and apparently, are hung on a giant canvas harness to sleep. They have an extraordinarily high intramuscular fat to meat ratio - and less connective tissue (collogen and Elastin) than normal cows. Wagyu breed beef has a naturally, through breeding, ratio of fat to meat. They raise wagyu beef in many countries, Australia, Japan, US, and more. It is still fantastic beef. Similar to USDA Prime, Choice, and Select, American Wagyu beef is classified into different categories of intramuscular fat. The more the better. I have had Australian Wagyu at the French laundry. It was an $80 supplement for 2 2oz slices of NY Strip. It is beyond amazing. You can read more about it if you look up a butcher shop called Lobel's. It is the priciest butcher in NYC, but they have a lot to say about this special beef.