Why redpill yourself? It's legit a cut above amerifat cows and britbong moos, and even if you're just having a fucking patty at lest you can do it while looking bourgeois a.f. It's like the red wine of meats.
Unless you can't afford it, then sure, go on, bitch about how it's just a goddamn cow and muh muh muh carcinogens etc.
Wagyu or Kobe beef in Japan is the real deal. It's the very best beef in the world, and possibly the greatest tasting thing known to mankind. The often reaction with trying the real thing in Japan or flown over is to cry its so good.
Here in America Kobe beef is a lie since there is no strict guidlines to what you can call the beef. What we are eating here is typically Wagyu beef, or cows imported here and grown to some of the same standards as in japan. Mostly in Idaho and California. These steaks and beef are definitely a step above USDA prime meat, and do command hefty prices but are still not as good as the ones in Japan.
>>7245600 I have to disagree on the burger claim. I worked in a restaurant that served kobe beef burgers and I found them to be overly greasy. Not to mention the massive flare ups they caused on the grill.
>>7245592 Well I've heard about meat labs that'll use stem cells in the future to grow steaks without having to slaughter animals, so... I guess just hope ascensionism isn't true and they don't clone your cow self, unable to ascend...
someone got me 2 waygu fillet steaks imported from japan for my birthday, with a marble rating of 9 which i read up on and means marbley as fuck. literally the most terrifying food i've ever cooked cos i knew how expensive it was and really really didn't want to fuck it up. tasted amazing t b h
>>7246925 >kobe beef which would surely NEVER be ground up into hamburger patties (ROFL) no you're wrong lad, i thought the same til i saw a tv show about this. turns out that waygu production in japan creates tons of offcuts because of how perfect everything should look when you're dealing with steaks of such high quality and price. and some enterprising fellow started buying them up, importing them and making patties out of them. they're still expensive compared to normal burgers, and i've never tried one, but they're definitely not the price you'd think for waygu beef. and they definitely exist.
What part of "Japanese Kobe" confused you? Was it the "Japanese" part? Obviously, if it's from some other country then it's not Japanese Kobe. Although many countries try to bandwagon on the Kobe name by adding [Country] - style Kobe to fool idiots.
Here is a list of every American or foreign restaurant or distributor outside of Japan that serves or sells Kobe Beef (and other Japanese beef) and has gotten certified and authorized by Japan's Wagyu Association.
Next time, you buy or eat Wagyu, check this list to see if you didn't get scammed or not.
Also, picture related, any meat distributor or restaurant will now be encouraged to display this Japanese certification plaque as proof to customers that they are selling geniune Japanese beef.
If you still don't believe them, Japan has IDed every amount of Japanese Wagyu they sell to other countries in this list so you can check if you aren't getting scammed or not.
So yeah, hope this post is helpful to people who want to try real Kobe or Japanese beef in the future.
Just bookmark this official Japanese Kobe Beef Marketing & Distribution Promotion Association website and if you ever have the opportunity to try Kobe Beef, check this site to make sure you didn't get scammed.
>>7247123 Most places just call it wagyu, which just means Japanese beef, and it is higher quality than American beef. Even inside Japan, An Aussie or American steak at the grocery store goes for about 7-10 bucks where as an equivalent wagyu steak would be atleast double. The grocery store kind is better but not amazingly better. I'd usually buy imports unless I really wanted a nice However actual A5 Kobe or Matsuzaka is in a completely different class and melts in your mouth like butter. Those are nearly impossible to find in the US.
>>7247251 Most people aren't outright racist, although I had to deal with it especially when trying to get housing.
As for the food, domestic is usually more expensive than imported but its normally because the domestic actually is much better quality. Fruit in Japan is amazing and the steaks are better.
I couldn't tell the difference between domestic chicken and Brazilian chicken but those are almost the same in price as are most other foods where the domestic and imported taste about the same, the market sorts these things out. The only time where it doesn't hold true is when the food is imported from China. A lot of people just outright refuse to buy food from China, so things like ginger and garlic despite tasting the same, are much more expensive for the domestic version.
Listen up niggas, I actually sell this shit to chefs. I'll explain it to you.
Wagyu is a breed of cattle with tons of marbling. Kobe is a place they come from that's known for having lots of Wagyu cattle.
The government of Japan regulates the shit out of it to keep the genetics pure and healthy, but also so companies can't undercut each other and denigrate the reputation. To be exported it must be: fed an entirely grain diet, be at least 2 years old, and be sold in a "primal" boneless cut. The most common exports are Ribeye Strip Loin, and Tenderloin. It's rated on a scale of 1-5 on how much intramuscular fat it has (marbling). Some restaurants like to show off the "Certificate" with the cow's age and nose print and name and birthday and horoscope and shit. That is made up bullshit the importer put together in photoshop. The only thing that designates actual for real Wagyu beef is the USDA import stamp on the box that it came in, which was likely thrown away by the distributor before it ever got to the chef.
They don't massage them, and they don't feed them beer. This is a meme and would be too expensive. Part of their feed is usually spent mash from a brewery, which isn't very alcoholic anyways. They are exclusively penned so they can't move around and let their meat get tough.
THAT SAID: there's also wagyu/angus half breeds. I call it "Wangus"! They still have a good marbling gene, but not as much as full bred. Australia, New Zealand, and USA has several farms that do this, and most call it Kobe because they don't give a fuck, but they usually have to call it "Kobe Style". Some places in NZ do a full grass-fed half breed that is really good. Snake River Farms does all grass fed Wangus and they are some of the best cows in the country, IMO.
When you get something called a "Kobe Burger" or a "Kobe Hotdog" or "Kobe Shortrib" that means all of fucking nothing, usually that they used wagyu/angus beef fat or trim in it MAYBE.
>>7247300 Apples and melons are worlds better than anything I've ever had in the US. Grapes taste the same as high quality grapes but they are massive in Japan. The only time I've ever been disappointed with fruit in Japan was when I bought something without looking and then I go back and find that it was imported from some other country.
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