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Kobe Beef Steak: The Emperor Of The Steak

October 24th, 2010

Check out the marbeling! On sale today!

Check out the marbeling! On sale today!

The primacy of this beef steak comes from its unusual physical appearance and the taste or texture it has.  Kobe beef steak is said to be the best among beef steaks. It is no wonder, then, that many give these comments because of how authentic Kobe beef serves the palate of critics.  You have to taste one in order to savor the distinct taste of this type of steak.

Kobe beef steak is obtained from a Japanese breed of cattle called wagyu. Certain restrictions require that the black Tajimi-ushi breed be used in order that the Kobe label be given or certified.  The Japanese ranchers have the uncanny practice of rubbing the coat of wagyu cattle with Japanese wine or sake in the belief that this contributes to the rich flavor of its meat.  The cattle is also fed with organic grains and sake mash.  Usually it takes 26 to 32 months to raise these cattle which is far longer than any American breed for prime cut beef is raised.

Farmers take pride in their wagyu beef steak because they know it is a product of labor and dedication which the Japanese are known for.  There are no shortcuts taken to arrive at a delicacy so distinct and special as this.  When you buy a Kobe beef steak, it is like treating yourself like an emperor since this meat is expensive – with prices for each cut going at $500 upwards.  Is it worth it?  You have to taste and savor it to know.

Posted in General, Kobe Beef, Kobe Beef Cuisine, kobe beef steak, wagyu beef | No Comments »

Of Kobe Bryant and Kobe Beef

April 18th, 2010
Click for summer sale 10 lbs. Reg. $517 Sale. $199

Click for summer sale 10 lbs. Reg. $517 Sale. $199

Did you know that Kobe Bryant was named after Kobe beef?  Yup!  Interesting, right?  His father, the former head coach of Los Angeles Sparks, Joe “Jellybean” Bryant picked the name “Kobe” after seeing that beef on the menu.  Some people may ask what’s with a name, but in this case, something has got to be with a name!  Both the player and the beef are quite very famous. CHECK OUT OUR SUMMER SPECIAL 10 16 0Z. RIBEYE STEAKS REG. $517 SALE PRICE TODAY $199!!

Anyway, since this is not about basketball, might as well get on with the real topic which is the kobe meat or wagyu meat.  Did you know that this is considered to be one of the best types of beef the world has ever known?  It is ridiculously expensive but is ridiculously tasty too.  Many chefs praise this beef for its flavor, tenderness, and the amount of its intramuscular fat also called marbling.  It is the marbling which gives the meat its pleasurable mouthfeel and this is no wonder why wagyu is number one.  CHECK OUT OUR SUMMER SPECIAL 10 16 0Z. RIBEYE STEAKS REG. $517 SALE PRICE TODAY $199!!

One of the most popular ways of cooking wagyu beef is teppanyaki.  It is a Japanese word literally meaning “iron pan grilling”.  It’s quite a fun way of cooking because each person is allowed to prepare and cook his own meal according to his liking.  It is quite simple too. All you have to do is cut the beef and all your favorite vegetables into bite-sized pieces.  Then, prepare them over an oiled pan.  The secret with the wagyu meat is to never overcook it.  It must be served after not more than 90 seconds of searing.  CHECK OUT OUR SUMMER SPECIAL 10 16 0Z. RIBEYE STEAKS REG. $517 SALE PRICE TODAY $199!!

Posted in General, Kobe Beef, Kobe Beef Cuisine, Kobe Beef Recipes | No Comments »

Best Way to Cook Kobe Beef

April 9th, 2010

Chef preparing kobe beef.

Many culinary experts consider Kobe beef as the Holy Grail of beef.  Named after Kobe, a city in Japan where Wagyu cows are famously raised, it remains to be one of the most expensive and tastiest meats in the world.

Now, when you have some Wagyu meat, don’t ever think of preparing it just like your usual Friday-night steak.  This meat has a specially marbled fat.  Its high density would react against the traditional circumstances that steaks are prepared. There’s a need for a more technical approach when cooking this special meat.  This is particularly so when you want to get the best out of it.

The key to preparing the heat for cooking it is the same when you make tuna steaks.  The grill must be extremely hot before you put the meat.  Sear your Wagyu beef for not more than 60 seconds on one side and then flip it on the other side to do the same.  This is the way of sealing the flavor, keeping the searing effect.  Ideally, your meat would be crispy on the outside and tender on the inside.

If you have a thin beef, cut it into extra thin slices after removing it from the heat.  Then, season it with sea salt before serving.  However, if you are preparing a thick slab, you have to sear both sides and then cut it into strips and sear the raw side for 30 seconds more.  Season and then serve immediately.  Remember, never overcook your Wagyu meat.   Also check out the kobe beef recipe section.

Posted in Kobe Beef Cuisine, Kobe Beef Recipes | No Comments »

Thinking of Preparing Wagyu Beef Yourself?

April 5th, 2010

 

kobe_beef_appetizer

Kobe beef is very expensive and it could be disheartening to buy some and not be able to prepare it well.  If you wish to try your luck on touching this meat also called as wagyu, right in your very own kitchen, it is very important to have the knowledge of its preparation.  Kobe meat handling is quite sensitive.  This is the reason why for the first-timers, going to a restaurant which specializes in it is often recommended more than preparing it themselves.

As a rule of thumb, wagyu meat must never be overcooked.  Its usual cooking time is 35 percent shorter than your regular beef and when you go beyond it, the meat would end up bland, almost tasteless.  Then you would probably be tempted to hit yourself with a skillet thinking “Is this what I paid hundreds of dollars for?”

If you truly want to try preparing your wagyu beef yourself, then perhaps one of the easiest ways to is make a wagyu beef appetizer.  This way, you will not have to do a lot of cooking.  You are serving it almost rare.

Here’s how to do it:

First, make sure that you freeze your wagyu steaks well.  3 or 4 ounces steaks would do.  Then, slice the meat into paper-thin pieces, cutting across the grain.  Get a serving plate and arrange the meat onto it.  In a saucepan, whisk olive oil, sesame oil, and soy sauce together. Over medium fire, heat it for about three minutes or until it is very hot.  Finally, drizzle the hot mixture over the beef slices to briefly “cook” them.  You can use chives as garnish. Easy, right?

Posted in General, Kobe Beef Cuisine, Kobe Beef Recipes | No Comments »

Cooking Kobe Beef at Home

March 27th, 2010

New York Wagyu Strip Steak

Wagyu beef has a strange-sounding name, but it remains to be very popular.  A surprising amount of people are willing to pay even 125 dollars per pound just so they could indulge in this meaty and buttery beef.

This beef used to be solely called Kobe beef, attributing its name from its place of origin—Kobe, Japan.  However, since the demand has been persistently increasing, American cattle raisers decided to breed Wagyu in the country as well.  This breed’s meat is often called Wagyu meat or Kobe-style.  Basically, Wagyu differs from other types of cattle meat because of its higher fat content.  This high amount of fat creates a very smooth and distinct buttery taste in the mouth which avid fans love. 

 If you have decided to experiment on this costly-but-sumptuous meat, then you better have someone who knows how to prepare it properly.  But, if you want to take the challenge and do the job, there is a simple way to prepare it. By the way, the cooking time of Kobe meat is 35% shorter than the usual beef.  You shouldn’t have any problem with it.

 Now, here’s how you do it: First, cut the strip steak into halves.  Heat your skillet for about five minutes over medium high.  Then, pour some olive oil into it and put the meat.  Cook each side for 90 seconds.  Flip the steaks with a spatula.  Finally, use a thermometer in the meat’s center.  When it’s medium rare at 130 degrees, turn off the heat.  Season it with salt and pepper and it’ll be ready for serving. Simple, right?

Try it out with our promotion Buy 2 Wagyu Beef Strip Steaks and get 1 free!

Posted in General, Kobe Beef, Kobe Beef Cuisine, Kobe Beef Recipes, wagyu beef | No Comments »

Kobe beef & More Japanese Cuisines

November 8th, 2009
 

People love the different Japanese cuisines that   are cooked and served in the traditional style. And especially recipe cooked in Kobe beef are mouth watering and added exotic flavors to the mouth that you have never tasted before.

This is one of the top grade beef that is produced in Japan and it is raised from the finest Waygu cattle which have four breeds and they are known as:

  • Japanese Black.
  • Japanese Brown.
  • Japanese Polled.
  • Japanese Shorthorn.

Japanese Black

Kobe beef comes from the finest and top most breed the Japanese Black and is fed on water, barley, bran and grass. It is ranked by the Japanese association of beef ranking and is the best Waygu beef that is given so much value due to its uniqueness that it is considered a national Treasure by the Japanese government.

The Kobe beef in US is crossbred with the American cattle and is much cheaper than the original Japanese Kobe Beef. The different famous Japanese cuisines are:

  •  Sukiyaki:

 Sukiyaki Cuisine

This is a very popular meal that is served in Japan and it is a one pot meal. This dish is made from thin sliced beef that is slowly cooked in Sukiyaki sauce and with vegetables and other spices. This is a grilled dish and has the flavor that will make your mouth water. The best thing about Japanese food is that it is usually cooked at the table where they serve you and you cane easily see the hygienically way it is made.  It is cooked while you eat and that is the reason that the flavor is more enhanced.

  • Shabu Shabu:

shabu-shabu

 This dish is some what similar to Sukiyaki and is also cooked at the table where you eat.

  • Teppanyaki Japanese Barbecue:

Teppanyaki 

This dish is grilled in an iron pan and like all Japanese dishes cooking and eating can be done at the same time. This is also the reason that these Japanese dishes are so tasty .You can even enjoy cooking this dish at home and serve it with vegetables and dip the grilled meat in the different sauces and eat.

  • Kobe Steak.

Kobe Steak

Waygu beef is thinly sliced into steaks that are cooked with different spice sand eaten with very delicious sauces and they are very tender and their cooking time is also very less as they are tender and thin sliced. There meat is very beneficial and helps us to stay healthy and fit.

The Japanese serve thin slices of beef in a variety of dishes. Most of the dishes are cooked boiling or broiling the beef and the beef is adequately marbled so that it can taste good and if it is not marbled with the correct cuts it may shrivel up and not be good to eat.  The beef is sliced thinly which is very hard to do outside Japan. The Japanese Beef is famous throughout the world and is known for its quality and the fact that it helps to keep us healthy and resolves many of our health problems. It is also good fro heart patients and increases the immunity in our body to resist diseases.

Posted in Health Benefits, Kobe Beef Cuisine, Kobe Beef Recipes, Wagyu Cattle | No Comments »

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