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Which is better: Matsusaka beef or Kobe beef?


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Which is better: Matsusaka beef or Kobe beef?

wagyulover | Jul 2, 2010 05:50 PM

I have eaten at Wakkoqu in Kobe (the one near the shinkansen station), & now would like to eat at Wadakin in Matsusaka.

From my research on the Net, the consensus is that Matsusaka has a stronger "beefy"
taste, whereas Kobe has a more subtle "foie gras-like" taste.

I thought that the loin steak at Wakkoqu was, subjectively, the best I've ever eaten, & this is
from a carnivore's perspective. (I much prefer steak to sukiyaki, shabu-shabu, or beef
sashimi, either as teppanyaki or sumiyaki, and of course no more cooked than medium rare.)

Can you even use the term "better" or is it an "apples & oranges" issue?

Also, could one say that other Japanese wagyu, such as Omi, tops the other two?

Your opinions are welcome, before my trip to Japan in November....

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