Wagyu (Kobe) beef
I've just come from the Yorkville Pusateri where they have a notice up saying that they are now selling Wagyu beef which they call "Kobe Style". The price they are asking - and please take a very deep breath now - is $200.00 a pound! Joe, the butcher, says it is "full blood" and imported directly from Japan and therefore far superior to the American bred Wagyu/Kobe beef now on sale at places like Cumbrae for a mere $50.00 a pound. He claims to have sold some of it but didn't say how much. Where will this madness end!?
ER2
Aug 21, 2007 02:43PM
Maybe with Mad Wagyu disease!
(or is that in bad taste?)
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If you can keep a straight face, you can sell anything. I've heard rumblings that the next wave will be mennonite beef which has never seen artificial light. If people will pay big ,money for monkey poop coffee, anything's possible. Definitely the art these days is in the descriptors...... Maybe after our local gastronauts get bored with molecular gastronomy, they'll go out and buy thesaurus' .
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Okay, I know I will get dumped on, but for the record, I don't think that kobe beef is all it's cracked up to be. For me, it tastes more like foie gras than steak. It's an interesting novelty food but not something I would pay $200 or even $50 per pound.
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Have to agree with Jean Georges, the real Kobe beef ($300 a steak) that I had in Japan was so heavily marbled that it reminded me of bacon
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I know Ozawa up in Richmond Hill has a stock of Kobe/Wagyu. Now I haven't inquired as there is always confusion over which is which. It is available though and they are an established Japanese company importing a wide range of products.
Probably cheaper than Pusateri's, well most places are, save the Cheese Boutique.
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