The Los Angeles Times reports this morning that American-produced, Japanese Kobe-style beef is finding acceptance in the US, creating problems for the real thing, which has been finally been allowed back in the US after having been banned for four years.
“Kobe beef is the essence of fine dining: The meat bursts with flavor, and the fat melts like butter and coats the mouth,” the Times writes. “The best American Kobe-style steak will cost $80, $90, even $100 at a high-end steakhouse. A Kobe-style hamburger can run $40.”
The Times reports that the American version of Kobe beef comes from the same breed of cattle raised in Japan, and “are fattened for much longer than the average American breed — they live about 26 to 32 months, compared with 18 months for U.S. beef cattle. American ranchers often crossbreed them with Angus cattle.
“Legend has it that Japanese Kobe cattle are fed beer, massaged with sake, even soothed with soft music.”
“Kobe beef is the essence of fine dining: The meat bursts with flavor, and the fat melts like butter and coats the mouth,” the Times writes. “The best American Kobe-style steak will cost $80, $90, even $100 at a high-end steakhouse. A Kobe-style hamburger can run $40.”
The Times reports that the American version of Kobe beef comes from the same breed of cattle raised in Japan, and “are fattened for much longer than the average American breed — they live about 26 to 32 months, compared with 18 months for U.S. beef cattle. American ranchers often crossbreed them with Angus cattle.
“Legend has it that Japanese Kobe cattle are fed beer, massaged with sake, even soothed with soft music.”
- KC's View:
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Forget cows. That seems like a pretty good way for a human being to live.
Just massage us with sake, and let the good times roll.
