Bago Posted November 17, 2006 Share Posted November 17, 2006 I think for 38, it is kind of cheap. Actually, it's too cheap ! lol... Though, there are ranges of Kobe beef type, I'm sure. Some Wagyu cattle are now farmed in the US. So hence, why it's gotten more popular, and kind of made its way now into the UK. Japan is very strict on their food. Some high quality rice, or cattles do not get exported out of the country ! That's what I heard anyway... maybe it's due to import regulations of other countries or something. I can't remember how they cook Kobe beef in Japan, but to fry and heavily marinade it with seasoning is kind of wasting the quality ingredient. I think a steak tartare or to cook it medium rare with little oil would be delicious. Especially if it has its own fatty bits. Link to comment Share on other sites More sharing options...
never wrong Posted November 17, 2006 Share Posted November 17, 2006 What restaurant is this?! the ones that serve kobe beef no one restrurant in particuler it was meant as a generalistion Link to comment Share on other sites More sharing options...
KATIEB_23 Posted November 17, 2006 Share Posted November 17, 2006 feel very proud to be serving such an extravagance in my restaurant john farrar head chef at 23 . :blush: I thought he was just boasting that he was a head chef at the age of 23.... didn't realise that was the name of the restaurant! :blush: I have now been told I'm uncool and out of touch... Link to comment Share on other sites More sharing options...
fnkysknky Posted November 17, 2006 Share Posted November 17, 2006 I think he's brought out a new menu since then anyway and it won't be back until the new year. Link to comment Share on other sites More sharing options...
Hoof_Hearted Posted November 17, 2006 Share Posted November 17, 2006 Seared Fillet of Kobe Beef Oriental fusion, beef shin dim sum and spiced beef tea £38.00 As part or our aim to source the freshest and best possible ingredients at 23, we now include on our menu what is considered to be some of the best beef in the world. Kobe beef is a special grade of beef from (Wagyu) cattle raised in Kobe, Japan. How can it be the freshest ingredients when you have to bring it all the way from Japan??? Link to comment Share on other sites More sharing options...
Cyclone Posted November 17, 2006 Share Posted November 17, 2006 Beef has to be aged for quite a while before it's ready to eat, it can do that aging whilst whisking it's way to your local restaurant. Link to comment Share on other sites More sharing options...
nick2 Posted November 17, 2006 Share Posted November 17, 2006 Beef has to be aged for quite a while before it's ready to eat about 4 weeks is the right age acording to some chef bloke I was watching on TV in the week Link to comment Share on other sites More sharing options...
Bago Posted November 17, 2006 Share Posted November 17, 2006 Do you think that it's the ageing which makes it more tender ? Or do you think that it does depend on the cow, and the cut ? Link to comment Share on other sites More sharing options...
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