Have any of you ever researched for beef that is above the USDA grading system (according to the Food Network)? Kōbé (not koh-bee) beef is known for its beautiful marbling and tenderness.
This is probably the main source of beef that is keeping me from quitting red meat. If you're vegetarian, well, there probably will not be a replacement made up of vegetables for this kind. In the U.S., there are places that say they use Kōbé beef (in the Wikipedia site, they refer to them as "Kōbé-Style") but a lot of them seem to misunderstand it for the general form of Wagyū (Japanese beef) or a mixture of Wagyū and other cow species. I would recommend going to restaurants in Japan since they usually advertise and actually sell true Kōbé beef but I know that it's not very affordable to go to another country just to try one thing and come back. Fortunately there are restaurants in the States that sell the same kind of beef.
The one negative aspect in general: because of the expenses when raising these cows are very high (The cows are massaged and treated to some alcohol, and other pampering) the actual meat itself is way more expensive than people in the States may be willing to pay for. Just a sirloin steak can cost from $80-85, according to Mouriya. (Also since the U.S. as we learned in class today, has lowest prices on any kind of products compared to anywhere in the world, this does also lend a hand in the big surprise of the price) I know that most people would be reluctant to try, I still believe it is definitely worth having at least once in a lifetime.
This link shows the different places and restaurants you can go to have some for yourself. I'm not really sure though, only because they refer Wagyū as a general term. Apparently there is one in Chicago. Good to know! :)
http://www.affluenttastes.com/meats/kobe-beef-restaurant.html
Wikipedia:
http://en.wikipedia.org/wiki/Kobe_beef
Pictures taken by me at the restaurant, Mouriya, in Kōbé, Japan.
http://www.mouriya.co.jp/indexp.html
—YK
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