Discussion in 'Off-topic Zone' started by CATCH17, Dec 2, 2011.
Anyone ever tried it?
Does it live up to the hype?
I've had some Kobe beef burgers and didn't see what the big deal was honestly. But I'm sure a burger is a lot different from a steak.
The only beef I know he's had is with Shaq but I think they worked things out. :laugh1:
Several folks from what I have read in the tabloids, but you would probably get a better answer on a Lakers forum.
I have had a kobe burger. It was good, but I prefer eating bison
I agree with this post.
Who pushed your button or rang your BELL
Haven't had one in awhile, but they're pretty good.
Depends on what you are comparing it to... if you are comparing it to Prime, you may not notice a lot of difference (depending on the quality of the cut). If you are comparing it to Select, then yes, you will notice a huge difference (IMO).
I made a kobe (technically, wagyu) tritip recently and it was hands down better than any other tritip I've made. It was worth it as a special occasion thing, but I would not buy it to make it whenever I'm having beef as the cost is hard to justify.
I've had Wagyu Rib Eye steak a couple times and it was outstanding each time. I agree, it's great for the once in a while special occasion but hard to justify the price otherwise.
I've had had a Kobe Ribeye and is was great Buffalo steak is really good. Anytime I have eaten ground Buffalo or Kobe beef there was not that much of a difference in taste.
Between your grill, theater room, and knowledge of steak...I think I have an internet mancrush on you.
Yes, it's better. No, it's probably not worth the price difference to most people. But the degree of sensitivity to price is an individual thing.
I have heard numerous times it is not worth the $.
Never has it though.
Depends on how you cook it. It's certainly wasted chopped up for a burger--as are most better cuts of beef. Now, if you're talking steak, it's a great treat.
...in Japan - forced fed with beer - cattle who are massaged - you will be amazed.
They are raised and bred specifically for their even marbling. The best way to enjoy is with a larger cut of meat.
Good Wagyu needs no knife. In Japan the lineage of the animals is meticulously recorded and the rating for this beef is monitored by the gov't.
There are some herds outside of Japan, but I would be suspicious about the effort being placed in the animals to get the type of results the Japanese have been achieving for decades.
For those who have been eating it as burger I would challenge the value in that. Wagyu beef is all about the marbling. Grinding everything up and forming a flattened ball defeats that purpose.
You will never see that product in Japan. Also it allows the processor to add the cheeks, lips, toes and anuses into the product for maximum profit from an animal. Yech!
Comparing it to Bison, which I like, is not a fair comparison. Bison is reared for its lean, but lack of "wild" taste. Wagyu is not lean.
Typically Bison is ground because it is so lean many processors add a bit of fat, often pork, to cheat and make it juicier.
If you eat Bison tenderloin you have to keep things on the rare to medium rare side or you will end up with a baseball for a meal.
On the value of Wagyu, that's just personal. Where one will devalue a consumer offering I often see the same person overvaluing something that doesn't make sense to me.
Sort of like NFL football players in a draft.
I would avoid the Kobe beef burger though. Is contrary to the point of the exercise.
Its actually Kobe Bean Bryant. :
I've been to a kobe steak house a couple of times and I just never felt like it was worth the money.