Kobe beef

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Every chef around the world seems to be cooking up Wagyu beef and it has swiftly become the most prized beef, surpassing Angus and many others. Wagyu is scaled to reflect its marbling. The higher the ranking, the better the beef. Wagyu cows are raised in Japan and said to be treated like royalty, even being given massages. If Wagyu beef is the best, then Kobe beef is the best of the best. It is one of three locals breeds of Wagyu that rank highest in the world.

I was planning on going to Kobe on my recent trip to Japan, but timing didn’t allow me to go there. Fortunately I did find some places to samples the highly prized beef at the Kuromon Market in Osaka. This is also probably the cheapest place to try it as you don’t have to order a whole steak or a set meal. My friend and I shared one piece of Kobe beef that was grilled on a teppan, cut into smaller pieces and served with some salt and spring onions.

I can honestly say it was the best beef I have ever had, and probably ever will. I’m not just saying that because of the name, it really was that good. The meat seemed to melt on my tongue as if it was butter. Only the end bits were a tiny bit chewier, but the middle part was as tender as can be. Strangely I didn’t have a big beefy flavor as I had with other cuts of meat, such as the cheeks, but the tenderness alone warrants a ten on my scale.

Fear Factor – 0 / Taste Test – 10

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3 thoughts on “Kobe beef

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