Kobe Beef....Is it ever worth it?

[sangha]

I can envision you massaging a bull all day.

On dp, we have many posters who do nothing but massage bull all day

 

[Renae]

There a place called the Ribeye in Napavine WA. They make a smoked ribeye with a pecan butter. Delicious. They know how to cook a steak.

I didn't say all places, but as a rule, I bet we could go out to most steak houses, pay their over priced costs. And then a week later I could make a much better steak for 15 bucks

 

[PirateMk1]

On dp, we have many posters who do nothing but massage bull all day

That made me laugh. :funny

 

[PirateMk1]

I didn't say all places, but as a rule, I bet we could go out to most steak houses, pay their over priced costs. And then a week later I could make a much better steak for 15 bucks

I dont know, that smoked ribeye is pretty darned tasty and has been every time I have went. I stop in Napavine now every time I pass through now about 8 times a year or so.

I need to take some ribeye to my sisters and see if I can smoke em and grill em like Ribeye's does. My brother in law has this fancy smoker that, I dont think a dummy can fail with. I got to fix his grill though, it has a hard time keeping heat. Montana wind is good at sucking heat away.

 

[Renae]

I dont know, that smoked ribeye is pretty darned tasty and has been every time I have went. I stop in Napavine now every time I pass through now about 8 times a year or so.

I need to take some ribeye to my sisters and see if I can smoke em and grill em like Ribeye's does. My brother in law has this fancy smoker that, I dont think a dummy can fail with. I got to fix his grill though, it has a hard time keeping heat. Montana wind is good at sucking heat away.

Pirate, my preferred steak is a NY Strip steak, mesquite grilled to perfection. AND since my son got me a sous vide cooker, it's even easier and better to get the perfect doneness.

 

[beerftw]

Was at a place the other day for a 12 course tasting menu....the meat course is offing Kobe from the best Japanese farm we get told, UPCHARGE is $20/ounce.

It was very popular, Chef says that it always is.

WHAT SAY YOU?



EDIT: The Amazon people buy it this I know, but that does not mean that it is a good idea/purchase.

What most people call flavorful I call flavorless, Softer cuts of beef to me lack flavor and are entirely texture. I will take a slow smoked brisket or a bbq tritip any day over a kobe beef steak or a ribeye steak or any of the tender cuts.