Top Grades Of Beef

[KendrellJones]

I recall a discussion some time ago where someone said the best grades of beef all get sent to fine restaurants, etc. Is this true?

Is what we could get in say a Publix, second rate to that of a good steakhouse?

[TheGator]

US Prime is served in top restaurants. I think grocery stores can sell it, but typically the stores lose money on it because of the price and lack of demand.

[fbgator27]

Publix does not sell the top grade of beef. That would be Prime. They sell Choice. There are some stores that sell Prime ie. Whole Foods. The Piggly Wiggly down the street sells Prime beef and even dry ages some, but its not your average pig. Its usually more than most would pay for a steak $25-30/ lb.

[ufhomerj31]

Check for w local butcher.
prime a good however i like aged steaks the best.

[jsc28]

Publix does sell some Prime beef, but it depends on your specific store. You have to check with each location.

[GolphinGator]

I may be wrong but I think the very high end restaurants buy US Prme and also cure and age it before selling it.

I am sure some of the very best never leaves the ranch or farm. :)

[TheGator]

I may be wrong but I think the very high end restaurants buy US Prme and also cure and age it before selling it.

I am sure some of the very best never leaves the ranch or farm. :)


I am not aware of the restaurants aging it, it is bought aged from the food providers.

Most, if not all restaurants, do not have the ability to age it or carry it in stock for that long.

[toon66]

I am not aware of the restaurants aging it, it is bought aged from the food providers.

Most, if not all restaurants, do not have the ability to age it or carry it in stock for that long.

Only a few come to mind. Bern's here in Tampa. Peter Luger in Brooklyn. David Burke's in Chicago.

[TheGator]

Only a few come to mind. Bern's here in Tampa. Peter Luger in Brooklyn. David Burke's in Chicago.

I would double check. I think that is a marketing gimmick.

I have worked in high end steak houses that sold aged beef. It comes from the food providers. Maybe they do, but their food costs would go through the roof.

It is not cost effective for a restaurant to do that.

To age beef, it has to hang from a rack, and/or sit on a rack for 21 days, or however long they are stating. That is a lot of beef for a restaurant to just sit in storage.

That is expensive for a restaurant to buy coolers that can age that amount of beef. It is also sq ft that is added to their lease space, which could be used to for more tables.

Restaurants buy the cuts of beef directly from the producers individually wrapped. It creates less spoilage and it is more cost effective.

To keep food costs down, typically restaurants do not store food more than a few days and certainly no more than a week.

[toon66]

I would double check. I think that is a marketing gimmick.

I have worked in high end steak houses that sold aged beef. It comes from the food providers. Maybe they do, but their food costs would go through the roof.

It is not cost effective for a restaurant to do that.

To age beef, it has to hang from a rack, and/or sit on a rack for 21 days, or however long their are stating. That is a lot of beef for a restaurant to just sit in storage.

That is expensive for a restaurant to buy coolers that can age that amount of beef. It is also sq ft that is added to their lease space, which could be used to for more tables.

Restaurants buy the beef directly from the producers individually wrapped. It creates less spoilage and it is more cost effective.

To keep food costs down, typically restaurants do not store food more than a few days and certainly no more than a week.

http://www.nytimes.com/interactive/2008/12/22/nyregion/20081222-rooms-pano.html


http://www.thecoolist.com/berns-steak-house-americas-finest-steak-house/berns-steak-house-11162011-dry-aged-steak-chiller/

http://www.chicago-neighborhoods.com/david-burkes-primehouse-dry-aging-room-tour

[apkgator]

I would double check. I think that is a marketing gimmick.

I have worked in high end steak houses that sold aged beef. It comes from the food providers. Maybe they do, but their food costs would go through the roof.

It is not cost effective for a restaurant to do that.

To age beef, it has to hang from a rack, and/or sit on a rack for 21 days, or however long they are stating. That is a lot of beef for a restaurant to just sit in storage.

That is expensive for a restaurant to buy coolers that can age that amount of beef. It is also sq ft that is added to their lease space, which could be used to for more tables.

Restaurants buy the cuts of beef directly from the producers individually wrapped. It creates less spoilage and it is more cost effective.

To keep food costs down, typically restaurants do not store food more than a few days and certainly no more than a week.

You are right about the factors/costs...bt there are numerous high end steakhouses that do age their beef. Some dry age, some wet age. There is one place that even has walls lined with salt to even further enhance flavor.

[g8rchica]

Prime

[toon66]

You are right about the factors/costs...bt there are numerous high end steakhouses that do age their beef. Some dry age, some wet age. There is one place that even has walls lined with salt to even further enhance flavor.

David Burke's does this as well as Council Oak.

[og8trz]

If you want facts e-mail ashley@floridacattlemen.org

[rburnett]

I am not aware of the restaurants aging it, it is bought aged from the food providers.

Most, if not all restaurants, do not have the ability to age it or carry it in stock for that long.

jeff ruby's in cincinnati dry ages in the actual restaurant.

[bakaduin]

The USDA grades beef based on marbling and age of animal at slaughter. The five grades you are likely to come in contact with.

They are (in decreasing order of quality):
Prime
Choice
Select
Standard
Commercial

As far as super markets go you are going to find Choice and Select for the most part. Perhaps at a higher end grocery store you may find Prime but mostly you get that at high end restaurants.

As far as Standard and Commercial, you don't see those often because it doesn't pay to get them graded out. These are the kind of steaks you get at Golden Corral and Iron Skillet.

[GolphinGator]

I will say that I have no idea the grade but have never bought a bad steak from Wards here in Gainesville. And they will cut it any way you want it.

[BillGator97]

Arguably the best steakhouse in Chicago is Gibson's, and they have their own grade of Prime Angus beef:

http://www.gibsonssteakhouse.com/usda-steaks-pages-350.php

[toon66]

Arguably the best steakhouse in Chicago is Gibson's, and they have their own grade of Prime Angus beef:

http://www.gibsonssteakhouse.com/usda-steaks-pages-350.php

I am a fan of Gibson's, particularly the bar. However, give David Burke's at The James Hotel a try. It is quite excellent, as well.

[oldgator]

the best steak houses do one of the following
--their best person visits ranches, etc to get first 'dibs' on best cattle before they are even put on the market
--a few steakhouses have their very own cattle that they have raised per specific protocols

in addition to 'grades' of beef there is also type of cattle. I for one would prefer a slightly lower 'grade' Kobe to a prime of most any other type

The Publix near me has prime on regular basis available.

-----
given the popularity of BBQ pork(babybacks, Boston Butt, etc) I 've wondered for a while why some farm doesn't try to develop a pig version of Kobe cattle. Of course Kobe cattle developed over hundreds of years. But given today's understanding gotten from studying Kobe. You'd think some farm would seek to develop a very high end pig that could be sold to the finest BBQ restaurants/high end restaurants

[bakaduin]

Arguably the best steakhouse in Chicago is Gibson's, and they have their own grade of Prime Angus beef:

http://www.gibsonssteakhouse.com/usda-steaks-pages-350.php

That is all marketing.

[hrossgator]

Costco often has Prime Beef.

[manigordo]

Just don't be lured by "premium." It means nothing. Bern's ages its own beef (and raised much of its own veggies long before "farm to table" became popular. In St Pete one can get dry aged beef at Mazzaro's market for $17.95. It is remarkable.

I get "Kobe style;" American or Australian versions of Kobe beef. A lot of people think that because Kobe can only be the Japanese beef that the same quality cannot be had here, but that is untrue. The key is in whether the method creates the proper marbling.

(This is also the key to the virtues of the American grades.)

Kobe style has 12 grades; 8-12 being very fine. Google it to learn how it works. I always make sure to grill or smoke to almost medium rare, then let it set to cool.

When shopping, always check the marbling fat; that is the key.

[Gator515151]

A little off subject but this was a little suprising. Many years ago while I was still in high school I took a summer job in the testing lab at Tropicana. Their top grade of orange juice was not packaged under the Tropicana label, there best juice was packaged under the A&P label for A&P food stores. A&P's standards for juice were actually higher than USDA grade A.

[ovillegator]

Just don't be lured by "premium." It means nothing. Bern's ages its own beef (and raised much of its own veggies long before "farm to table" became popular. In St Pete one can get dry aged beef at Mazzaro's market for $17.95. It is remarkable.

I get "Kobe style;" American or Australian versions of Kobe beef. A lot of people think that because Kobe can only be the Japanese beef that the same quality cannot be had here, but that is untrue. The key is in whether the method creates the proper marbling.

(This is also the key to the virtues of the American grades.)

Kobe style has 12 grades; 8-12 being very fine. Google it to learn how it works. I always make sure to grill or smoke to almost medium rare, then let it set to cool.

When shopping, always check the marbling fat; that is the key.

Just for my education, what are we checking for in the marbling fat?

[manigordo]

The "marbling" is the thin lines of fat throughout the meat, not the large globs of fat that sit on/in it. What you want are lots of thin veins throughout the meat itself. Look up the marbling grades of Kobe I mentioned. You can see that the best beef gets almost white with fat. When you are at the store, look for many thin veiny lines throughout.

[alphaOmegator]

Someone please explain the difference between Kobe and Angus beef. Or are there any differences?

Also what is the best cut of a steak? i.e. Porter house, rib eye, etc..can someone rate them from best to least desirable?

Thanks!

[tegator80]

I recall a discussion some time ago where someone said the best grades of beef all get sent to fine restaurants, etc. Is this true?

Is what we could get in say a Publix, second rate to that of a good steakhouse?

It used to be the case that all of the "Prime" beef got scarfed up by the restaurants before the supermarkets/butchers. But the lessened economy has a lot of this beef available to us. Costco sells it for a few dollars per pound more.

The two marketed beef lines (but I don't believe guaranteed superior) is Certified Angus Beef (CAB) and what some call American Kobe but is better described as Wagyu beef. The people behind these are trying to separate themselves from USDA grades but I can't say that you are getting a superior product just because the label says it is.

I have read that the best thing for most people to buy is "Choice" and dry age it themselves. There are systems that do it very well and people say it is as good as anything you can get at a high end restaurant. One thing you need to know is that the dry aging concentrates the flavor by shrinking it and removing water. And you end up with some tough, dry patches that need to be cut off before you cook it. So that cheaper cut of meat becomes rather expensive due to loss of weight and the unusable stuff you made from your original piece of meat.

[fbgator27]

Someone please explain the difference between Kobe and Angus beef. Or are there any differences?

Also what is the best cut of a steak? i.e. Porter house, rib eye, etc..can someone rate them from best to least desirable?

Thanks!

Angus is the breed of cattle. It is probably the most recognized American beef. You have other breeds such as Brahman or Hereford. Kobe beef is from Wagyu cattle and is characterized by how it is raised; to increase the marbling and flavor.

As for best cut? Its all about your taste. Try them all and see what you like. Some steaks like a porterhouse are the best of both worlds you get a tenderloin and a strip.

IMO you can obsess over grades and cuts all you want, but if you dont cook it right none of this matters.

[gatorjjh]

Angus is the breed of cattle. It is probably the most recognized American beef. You have other breeds such as Brahman or Hereford. Kobe beef is from Wagyu cattle and is characterized by how it is raised; to increase the marbling and flavor.

As for best cut? Its all about your taste. Try them all and see what you like. Some steaks like a porterhouse are the best of both worlds you get a tenderloin and a strip.

IMO you can obsess over grades and cuts all you want, but if you dont cook it right none of this matters.

this ^^^^^^^^^^

[g8orbill]

My 82 year old father in law has a cattle ranch - his cows are red limousine cows and his bull is a black angus- the meat is damned good

[Gatorrick22]

I am not aware of the restaurants aging it, it is bought aged from the food providers.

Most, if not all restaurants, do not have the ability to age it or carry it in stock for that long.

Charley's Steak House ages their own beef. You can even see it aging if you get a tour.






Fixed the spelling. :whistle:

[bakaduin]

Someone please explain the difference between Kobe and Angus beef. Or are there any differences?

Also what is the best cut of a steak? i.e. Porter house, rib eye, etc..can someone rate them from best to least desirable?

Thanks!

As others mentioned there are different breeds of cattle that have different qualities. Angus are great beef cattle as far as yield, Brahman have great heat tolerance, Brangus (a cross between the two) take a bit from each, and Wagyu cattle (which is what Kobe beef comes from) have remarkable marbling. There are other breeds like Hereford and Shorthorn as well as a ton of crosses like Braford. All in all breeds are about getting a good yield, high quality meat, that survives well in whatever climate you subject it to.

Kobe beef is Wagyu cattle who have been raised in Kobe, Japan. If you bought the same beef from a Wagyu cattle from the U.S. you wouldn't call it Kobe (but perhaps Kobe-style). This is analogous to Champagne being sparkling wine from the Champagne region of France.

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTLbYE3zsMXYC2aChS2AvTz50ZPD1e7g 1BudzpH0pYyHVjQbHcIWA

http://www.crowdbuds.com/wp-content/uploads/2012/07/Certified-Angus-Beef-New-York-Strip-Steaks.jpg

The top picture is from Wagyu beef and the bottom from Angus. The marbling differences are obvious. It makes for a very tender piece of meat but it also has a very different flavor profile.

In general, there are a ton of things that effect taste and enjoyability of a steak. Grass fed vs corn fed yield different tastes, dry age vs. wet age, grade, and breed. Now I will say the whole black angus thing is pure marketing, but a hell of a good job.

As far as cut of meat, it is personal preference. I like bone-in ribeyes cooked on an extremely hot flat surface to get a nice crust on the outside and rare on the inside.

[Jaggator]

You eat your steak rare bakaduin?

I like mine medium.

[Jaggator]

Costco often has Prime Beef.

Best kept secret that many don't know. A relative of mine is a Publix store manager and he puts his stamp of approval on the good quality of meats bought at Costco.

[adamgator96]

I really enjoy the grass-fed beef from Whole Foods. Very tender and just a different flavor than other store bought steaks in my experience.

[bakaduin]

You eat your steak rare bakaduin?

I like mine medium.

If I'm at a fine steakhouse where I know the meat is high quality then rare every time. If I'm getting a steak somewhere else then medium rare at most.

I like um cold to slightly warm in the center and nice and red.

[anstro76]

and there is a technique to cooking american style kobe or real kobe..it's more than just slapping it on the grill. and if you buy "kobe" burgers just flush your money down the toilet

Sent from my mind using esp

[Gator515151]

If I'm at a fine steakhouse where I know the meat is high quality then rare every time. If I'm getting a steak somewhere else then medium rare at most.

I like um cold to slightly warm in the center and nice and red.

I knew a guy who used to tell the waitress to cut off his horns, cut off his tail, wipe his ass, put him on a plate and bring him to me.

[LAGatorDoc]

I would double check. I think that is a marketing gimmick.

I have worked in high end steak houses that sold aged beef. It comes from the food providers. Maybe they do, but their food costs would go through the roof.

It is not cost effective for a restaurant to do that.

To age beef, it has to hang from a rack, and/or sit on a rack for 21 days, or however long they are stating. That is a lot of beef for a restaurant to just sit in storage.

That is expensive for a restaurant to buy coolers that can age that amount of beef. It is also sq ft that is added to their lease space, which could be used to for more tables.

Restaurants buy the cuts of beef directly from the producers individually wrapped. It creates less spoilage and it is more cost effective.

To keep food costs down, typically restaurants do not store food more than a few days and certainly no more than a week.


You guys need to watch the travel channel. They have shows on steaks, steakhouses, Man vs Food where people pig out, and it is very entertaining. There are a lot of top end steakhouses that they "go behind the scenes with" and lots have their own meat locker where they age their beef.

The reason to age meat is to break it down. Once an animal dies it releases enzymes that help break down the meat. I have eaten in Yugoslavia un-aged "fresh" beef, pork, and chicken from my family farm, and the beef and the pork were so chewy because they were not aged. The chicken actually was fine, and that is the reason we don't age chicken. In fact it was the best chicken I ever had, because it was allowed to roam around the farm and ate corn, grains, wheat, hay, which imparted great flavor to the meat. The chicken in America is very blame compared to this.

Back to the beef. There's two ways to age the beef. The "dry aged" and the "wet aged." Dry aging is more traditional, and few steakhouses use the dry aging process. It tends to dry the meat a little, which concentrates the flavors, but generally, the meat isn't as soft as with wet aging. I have had dry aged beef, at Peter Luger's and one steakhouse in Chicago (blanking on the name), and Berns in Tampa, and they are indeed very "beef" flavored. Chains like Morton's, Ruth Chris, etc, have dry aged and wet aged steaks, but generally the dry aged ones are more expensive whereas (at Morton's in LA, it can go up to $200 a steak, but you don't see it on the menu) whereas wet aged steaks are the ones that you find on the menu for $45-70.

All beef at the grocery store is wet aged and most steakhouses get wet aged steak as well. This generally is faster than dry aging which decreases cost, resulting in less cost to the producer than dry aging. It generally produces more tender meat than the dry aging, but its hit or miss how concentrated the beef flavor is.

Personally, I prefer the more tender wet aged steak for the price (I don't think one piece of meat should cost more than $50-60).

[exiledgator]

40 posts and none of our Lady Pubsters have derailed this thread?

Whew

[Jaggator]

http://www.youtube.com/watch?v=Zbm0EuJQkQc

[BEBE]

http://m.youtube.com/watch?v=5LN23qErZDM

[LAGatorDoc]

As others mentioned there are different breeds of cattle that have different qualities. Angus are great beef cattle as far as yield, Brahman have great heat tolerance, Brangus (a cross between the two) take a bit from each, and Wagyu cattle (which is what Kobe beef comes from) have remarkable marbling. There are other breeds like Hereford and Shorthorn as well as a ton of crosses like Braford. All in all breeds are about getting a good yield, high quality meat, that survives well in whatever climate you subject it to.

Kobe beef is Wagyu cattle who have been raised in Kobe, Japan. If you bought the same beef from a Wagyu cattle from the U.S. you wouldn't call it Kobe (but perhaps Kobe-style). This is analogous to Champagne being sparkling wine from the Champagne region of France.

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTLbYE3zsMXYC2aChS2AvTz50ZPD1e7g 1BudzpH0pYyHVjQbHcIWA

http://www.crowdbuds.com/wp-content/uploads/2012/07/Certified-Angus-Beef-New-York-Strip-Steaks.jpg

The top picture is from Wagyu beef and the bottom from Angus. The marbling differences are obvious. It makes for a very tender piece of meat but it also has a very different flavor profile.

In general, there are a ton of things that effect taste and enjoyability of a steak. Grass fed vs corn fed yield different tastes, dry age vs. wet age, grade, and breed. Now I will say the whole black angus thing is pure marketing, but a hell of a good job.

As far as cut of meat, it is personal preference. I like bone-in ribeyes cooked on an extremely hot flat surface to get a nice crust on the outside and rare on the inside.

Right about most of this except Kobe/Wagyu. Wrong. Kobe beef is its own strain of cattle and Wagyu beef is an American type of cattle that has been bred with Kobe cattle. Kobe cattle are massaged and pampered their whole lives and are fattened up. American Wagyu is a far cry from Kobe. I have never been to Japan so I have never had Kobe beef. I've had wagyu several times and have never been impressed.
Also do not ever by Kobe style ground beef. It's basically regular ground beef that they grind finer and add 10-20% more fat to the meat. But they charge up to 8-10 bucks a pound by ripping you off. They had a 20/20 or 60 minutes about it

[anstro76]

and whoever mentioned mazarros is spot on. i'll be there tomorrow, and then bananas records grilling and new lp's make for a great friday

Sent from my mind using esp

[secgator]

Only a few come to mind. Bern's here in Tampa. Peter Luger in Brooklyn. David Burke's in Chicago.

So is Golden Corral and their "steak night" on par with these places? :ninja::ninja:

[baygator1]

A thread about meat, in the Pub, that hasn't been hijacked?!?! What is this place coming to? :)

[oldgator]

"Someone please explain the difference between Kobe and Angus beef. Or are there any differences?"

Kobe cattle were raised using strict protocols for centuries. Special diet, special grooming, exact documentation(of hereditary tree of the cattle)

one trait of Kobe some are not aware of is the difference in type of fat present in the meat. Kobe cattle meat fat has higher percentage of fat that is more 'oily' in composition(similar to vegetable oil in health considerations in human diet, etc)

to test this lay two steaks(one Kobe , the other not Kobe) at same refrigerated temp side by side on a table. rub both pieces of steak at the same time, same frequency, same friction) with one finger rubbing one steak and same finger on other hand rubbing the other steak. The 'fat' in the Kobe beef will melt at a much lower temp than that of other cattle. This different fat composition makes Kobe beef healthier. It also changes some of the finer points of cooking the steak compared to steaks of other cattle

[LAGatorDoc]

"Someone please explain the difference between Kobe and Angus beef. Or are there any differences?"

Kobe cattle were raised using strict protocols for centuries. Special diet, special grooming, exact documentation(of hereditary tree of the cattle)

one trait of Kobe some are not aware of is the difference in type of fat present in the meat. Kobe cattle meat fat has higher percentage of fat that is more 'oily' in composition(similar to vegetable oil in health considerations in human diet, etc)

to test this lay two steaks(one Kobe , the other not Kobe) at same refrigerated temp side by side on a table. rub both pieces of steak at the same time, same frequency, same friction) with one finger rubbing one steak and same finger on other hand rubbing the other steak. The 'fat' in the Kobe beef will melt at a much lower temp than that of other cattle. This different fat composition makes Kobe beef healthier. It also changes some of the finer points of cooking the steak compared to steaks of other cattle

Unless you're in Japan, it would be very tough to actually find Kobe beef to rub. Even Wolfgang Puck's top end steakhouse Cut only has wagyu beef and not Kobe beef because they said they don't export it unless to Japanese owners of top end restaurants in the states. There is one of those in LA, Urusawa, in Beverly Hills that serves Omakasa, (chefs choice) with two of the courses containing Kobe beef. It's like 400 a person or 600 with wine/sake pairings, so I have never been and have never had true Kobe beef. I saw someone on these boards said he travels to Japan once or twice a year to get Kobe beef because its so good. I'm not there yet

[myamiG8R]

given the popularity of BBQ pork(babybacks, Boston Butt, etc) I 've wondered for a while why some farm doesn't try to develop a pig version of Kobe cattle. Of course Kobe cattle developed over hundreds of years. But given today's understanding gotten from studying Kobe. You'd think some farm would seek to develop a very high end pig that could be sold to the finest BBQ restaurants/high end restaurants

"some pig"

[ufhomerj31]

Kobe beef must come from Japan.
Can't call it kobe unless the cow was born, raised, slatered in the Kobe region of Japan.
In America it is waygu beef.
Angus is just a different type of cattle than the regular "beef" variety.

[LAGatorDoc]

"Originally Posted by oldgator
given the popularity of BBQ pork(babybacks, Boston Butt, etc) I 've wondered for a while why some farm doesn't try to develop a pig version of Kobe cattle. Of course Kobe cattle developed over hundreds of years. But given today's understanding gotten from studying Kobe. You'd think some farm would seek to develop a very high end pig that could be sold to the finest BBQ restaurants/high end restaurants "

They have. Mostly cured meats, but Serrano ham from Spain, but Jamon Iberico and Prosciutto do Palma from Italy, are high end pork products. The Iberian pigs only eat nuts whereas the pigs that prosciutto do Palma are made from drink the whey leftover from the processing of parmegiano reggiano cheese and also corn.

http://www.meatpoultry.com/News/News%20Home/Features/2012/8/High%20on%20the%20hogs.aspx?cck=1

[phatGator]

A couple years ago I ate at an Outback one weekend and then at a Morton's a few days later on business. At both places I had a ribeye. Outback was $18 with salad and potato. Morton's was $52 a la carte. The Morton's steak was much better tasting, but I didn't think it was more than three times tastier.

[UFDelt1]

They have. Mostly cured meats, but Serrano ham from Spain, but Jamon Iberico and Prosciutto do Palma from Italy, are high end pork products. The Iberian pigs only eat nuts whereas the pigs that prosciutto do Palma are made from drink the whey leftover from the processing of parmegiano reggiano cheese and also corn.

http://www.meatpoultry.com/News/News%20Home/Features/2012/8/High%20on%20the%20hogs.aspx?cck=1

It's Proscuitto di Parma, from Parma, Italy. Just like parmigiano reggiano cheese is produced in the Parma and Reggio-Emilio areas of Italy, as Parmigiano is simply the Italian adjective for Parma, while Reggiano is the Italian adjective for Reggio Emilia.

As for high-end pork products, aside from the high-end cured pork products, there is also kurobuta pork from Japan, which is a high-end pork similar to Kobe beef in that it is known for its juiciness, flavor, and marbling due to its high fat content...

[TheGator]

YOU CANNOT BUY KOBE BEEF IN THE US!!!!!


http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

[UFDelt1]

YOU CANNOT BUY KOBE BEEF IN THE US!!!!!


http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

You were right, but obviously did not read that the article again as the laws have been updated. Here is the updated information on Kobe beef in the US...

http://www.forbes.com/sites/larryolmsted/2012/09/28/kobe-beef-is-back-new-rules-allow-some-japanese-beef-in-u-s/

[rounds]

"Someone please explain the difference between Kobe and Angus beef. Or are there any differences?"

Kobe cattle were raised using strict protocols for centuries. Special diet, special grooming, exact documentation(of hereditary tree of the cattle)

one trait of Kobe some are not aware of is the difference in type of fat present in the meat. Kobe cattle meat fat has higher percentage of fat that is more 'oily' in composition(similar to vegetable oil in health considerations in human diet, etc)

to test this lay two steaks(one Kobe , the other not Kobe) at same refrigerated temp side by side on a table. rub both pieces of steak at the same time, same frequency, same friction) with one finger rubbing one steak and same finger on other hand rubbing the other steak. The 'fat' in the Kobe beef will melt at a much lower temp than that of other cattle. This different fat composition makes Kobe beef healthier. It also changes some of the finer points of cooking the steak compared to steaks of other cattle
.
As an OLD gator who has spent more time at UF identifying fats and oils based on melting points and boiling points, to say nothing of refractive indices, than the law should allow; I must disagree with this postulation on melting point of beef fat unless they were feeding it with I.M. cocoa butter.;)

[LAGatorDoc]

It's Proscuitto di Parma, from Parma, Italy. Just like parmigiano reggiano cheese is produced in the Parma and Reggio-Emilio areas of Italy, as Parmigiano is simply the Italian adjective for Parma, while Reggiano is the Italian adjective for Reggio Emilia.

As for high-end pork products, aside from the high-end cured pork products, there is also kurobuta pork from Japan, which is a high-end pork similar to Kobe beef in that it is known for its juiciness, flavor, and marbling due to its high fat content...

My bad dude I was so wrong

[LAGatorDoc]

It's Proscuitto di Parma, from Parma, Italy. Just like parmigiano reggiano cheese is produced in the Parma and Reggio-Emilio areas of Italy, as Parmigiano is simply the Italian adjective for Parma, while Reggiano is the Italian adjective for Reggio Emilia.

As for high-end pork products, aside from the high-end cured pork products, there is also kurobuta pork from Japan, which is a high-end pork similar to Kobe beef in that it is known for its juiciness, flavor, and marbling due to its high fat content...

They do feed the pigs the whey of some cheese though. Saw it on PBS

[bakaduin]

Right about most of this except Kobe/Wagyu. Wrong. Kobe beef is its own strain of cattle and Wagyu beef is an American type of cattle that has been bred with Kobe cattle. Kobe cattle are massaged and pampered their whole lives and are fattened up. American Wagyu is a far cry from Kobe. I have never been to Japan so I have never had Kobe beef. I've had wagyu several times and have never been impressed.
Also do not ever by Kobe style ground beef. It's basically regular ground beef that they grind finer and add 10-20% more fat to the meat. But they charge up to 8-10 bucks a pound by ripping you off. They had a 20/20 or 60 minutes about it


You are right that Kobe beef is a strain of cattle. It is a strain of Wagyu cattle. The Tajima-ushi strain to be exact. American Wagyu has been crossed with Angus so it is slightly different but the end result is the same, a highly marbled piece of meat with a high percentage of omega 3 and omega 6 fatty acids. While the pampering and massaging is a nice story it has no effect on meat flavor. I agree with you on the ground beef.

[Gatorrick22]

Unless you're in Japan, it would be very tough to actually find Kobe beef to rub. Even Wolfgang Puck's top end steakhouse Cut only has wagyu beef and not Kobe beef because they said they don't export it unless to Japanese owners of top end restaurants in the states. There is one of those in LA, Urusawa, in Beverly Hills that serves Omakasa, (chefs choice) with two of the courses containing Kobe beef. It's like 400 a person or 600 with wine/sake pairings, so I have never been and have never had true Kobe beef. I saw someone on these boards said he travels to Japan once or twice a year to get Kobe beef because its so good. I'm not there yet

This made me hungry for steak. I need a Charley's Steakhouse NY Strip M right now. :yes:

[geauxgator1]

So is Golden Corral and their "steak night" on par with these places? :ninja::ninja:

It's pretty close but nothing like all you can eat night at Sadie's buffet in Davie.

[COGatorman]

The chicken in America is very blame compared to this.

Why blame the chicken?? Can't you find an escape goat? :laugh::joecool:

[gatorman_07732]

If you want the best heart healthy and tasty you have to go Bison, Elk and other big game.

[geauxgator1]

If you want the best heart healthy and tasty you have to go Bison, Elk and other big game.

Yep, i love moose steak and venison.

[imagatorholic]

Would anyone know whether there might be a place to purchase bison, elk or venison in Marion county,k Florida? I am too old to hunt anymore and my hubby is no longer here to accompany me.

[geauxgator1]

Would anyone know whether there might be a place to purchase bison, elk or venison in Marion county,k Florida? I am too old to hunt anymore and my hubby is no longer here to accompany me.

You can go on line of course.

http://americanpridefoods.com/wild-game.html?p=3

[GatorBen]

given the popularity of BBQ pork(babybacks, Boston Butt, etc) I 've wondered for a while why some farm doesn't try to develop a pig version of Kobe cattle. Of course Kobe cattle developed over hundreds of years. But given today's understanding gotten from studying Kobe. You'd think some farm would seek to develop a very high end pig that could be sold to the finest BBQ restaurants/high end restaurants

As others have mentioned, some of the European ham pigs is much better than your typical pork (ham from the Iberian black pig, even if not labeled as the top grade de bellota, the acorn finished pigs, is amazing. But at around $96/lb for true Spanish jamon bellota it's almost as cheap to travel to Spain as it is to eat it in the US.).

In addition to those, there's been a recent surge in popularity of pork from the Mangalitsa pig (a Hungarian pig breed that's a direct descendant of European wild boars). It's not marbled throughout the meat in the same way as kobe beef, but it has a great fat content and the fat flavor is much better than on typical pork. It's the king of the pork pigs in my opinion, with kurobota (from the English berkshire pig, also sold as berkshire pork) being a relatively close second. Part of the issue there is that commercially farmed pigs have been bred not to have an outrageously high fat content, so heritage breeds like the managlitsa, black iberian, and berkshire taste that much better in comparison because they have not had their fat producing tendency bred out of them.

[gatorknights]

My favorite steaks come off my grill bought from Ward's. $6.99/lb for delicious hand cut rib eyes. $60 steak better not come ala carte.

[bakaduin]

As others have mentioned, some of the European ham pigs is much better than your typical pork (ham from the Iberian black pig, even if not labeled as the top grade de bellota, the acorn finished pigs, is amazing. But at around $96/lb for true Spanish jamon bellota it's almost as cheap to travel to Spain as it is to eat it in the US.).

In addition to those, there's been a recent surge in popularity of pork from the Mangalitsa pig (a Hungarian pig breed that's a direct descendant of European wild boars). It's not marbled throughout the meat in the same way as kobe beef, but it has a great fat content and the fat flavor is much better than on typical pork. It's the king of the pork pigs in my opinion, with kurobota (from the English berkshire pig, also sold as berkshire pork) being a relatively close second. Part of the issue there is that commercially farmed pigs have been bred not to have an outrageously high fat content, so heritage breeds like the managlitsa, black iberian, and berkshire taste that much better in comparison because they have not had their fat producing tendency bred out of them.
To elaborate on this a bit as well, it is a market driven thing. Americans, by and large, don't buy fatty pork. Because of this the fattier pork is exported to places like Japan and the lean stuff is sent to your local grocer. Fattier pigs like Ben listed exist in other countries (or Berkshire for here) and are delicious. American pork has been bred to be lean to meet consumer demand.

[geauxgator1]

yeah, not a fan of pork fat.

[brainstorm]

I had real Kobe while on a visit to Japan and it was like nothing else I've ever eaten. Just wonderful. Sigh.