Top Grades Of Beef

[exiledgator]

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

Whew

[Jaggator]

[BEBE]

[LAGatorDoc]

Originally Posted by bakaduin

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.





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]

Originally Posted by toon66

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?

[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]

Originally Posted by 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

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]

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

"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 myamiG8R

"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...ogs.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]

Originally Posted by LAGatorDoc

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...ogs.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/larryolm...kobe-beef-lie/

[UFDelt1]

Originally Posted by TheGator

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


http://www.forbes.com/sites/larryolm...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/larryolm...e-beef-in-u-s/

[rounds]

Originally Posted by 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

.
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]

Originally Posted by UFDelt1

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]

Originally Posted by UFDelt1

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]

Originally Posted by LAGatorDoc

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.