« Home | How to kick back, relax and have fun entertaining » | Which are 'the no-fry' fries? » | The Secret Life of a Food Critic » | Nigella walks you through Chocolate Banana Cake » | Real Ragu » | Quick cooking - Which magazines offer the best so... » | Popped vs. Unpopped...Popcorn. » | Rolland speaks out against Mondovino » | Mincing and Creaming Garlic » | Dumpster Diving to see what the wealthy drink... » 

Friday, October 14, 2005 

Is Kobe Beef Worth the Price?

Truly, madly moonstruck

  • Chefs and diners are paying a fortune for Kobe beef, the marvelously marbled Japanese-style delicacy. But is it worth the price?

  • By Russ Parsons, Times Staff Writer

    The first thing you notice about wagyu is the marbling, the thin veins of fat running through the muscle. There is so much marbling in a good cut that it makes even Prime meat look lean. In this case, appearances are not deceiving; while Prime beef carcasses average about 8% fat, some wagyu goes 20% and even more.

    The fat has a different consistency too. It is higher than other beef in mono-unsaturated fatty acids, so it is softer at room temperature and it has a "clean" taste — it doesn't coat your mouth the way most beef fat does.

    That chuck steak from Mitsuwa, normally a tough cut that should be braised, was so well-marbled that it grilled up with the slightly chewy texture and deep flavor of a good New York strip.

    But it's not just the fat: Even a lean tri-tip from Vicente Market had a buttery texture and an amazing depth of flavor — good wagyu tastes like the concentrated essence of beef.

    Obviously this meat is not intended to be an everyday thing, but as a very occasional splurge for real beef lovers, it is definitely worth the high price. It is as different from run of the mill beef as a great Burgundy is from Two-Buck Chuck. And because the flavor is so rich, a little bit of it goes a long way.
    Sign me up!

    Hi thanks for postinng this

    Post a Comment