I highly suggest a lot of you read the article I posted...

 

See JC's user title

 

 

NY Strip owns me cooked medium


Filet Mignon is great too, better when I can cook it myself so it doesn't have bacon wrapped around it

 

The Wagyu cow must think it has such a great life until the day it meets the knife.


Massaged everyday...given beer...

 

SiGGy, i guess it wasn't directed at you, i just was remembering the diff between USDA and CDN beef from my chefing days

 

Kobe Beef: Fact & Fiction
The lore surrounding Kobe Beef has long been a source of fascination. Stories of massages with sake and diets based on beer have circulated for years. Some of the stories are true ... some are merely legends which have taken on a life of their own.

Is it true that Kobe Beef in Japan
are fed on beer and massaged to make them tender?
Well, both things take place, but not for the reasons we've been led to believe. Beer is fed to the cattle during summer months when the interaction of fat cover, temperature and humidity depresses feed intake. Beer seems to stimulate their appetite. It's merely part of the overall management program designed to keep the cattle on feed in the heat of the summer. The massaging is done to relieve stress and muscle stiffness. It's believed that the eating quality of the meat is affected positively by keeping the cattle calm and content.

Why do they brush the cattle with sake?
Brushing cattle with sake is another practice which creates great interest. Some producers in Japan believe that haircoat and softness of skin are related to meat quality. It's believed brushing the haircoat with sake improves the appearance and softness of the animal and is therefore of economic importance.

Does Kobe Beef have religious significance in Japan?
Japanese soldiers, involved in many armed conflicts over the years, were fed beef to strengthen them for battle. When the soldiers came home from war, they brought, their appetite for beef with them. Village elders believed that consuming beef inside the house was a sacrilege, a desecration of the house, and an insult to their ancestors. Young men were forced to cook their beef outside on plow shears (this process become known as sukiyaki, which literally means plow cooking) until the Meiji Restoration finally relaxed restriction against eating beef.

http://www.kobe-beef.com/fact_fiction.php

 

Is there any restaurant in Canada that offers that...? Cuz, every place I've tried that offers "Kobe beef" is supposedly not true Kobe beef since the cow is raised from Idaho, California or something...


I dunno though...just going with what I'm hearing.

 

What's Dom doing here then?

 

I've heard dom being described as "plump"

 

Cuz, you're here?

 

I've been had - American Kobe!!!
http://www.snakeriverfarms.com/publicity/news-kalbi.asp
Morimoto in Philadelphia serves a braised Kobe beef and jumbo shrimp in wasabi aioli using Snake River Farms Kalbi-eye. "It's selling like crazy!" proclaims Chef Tsujoshi because "it's very tender and just melts in your mouth."

 

Yummy, the Treehouse in Montreal serves the real deal. $140 a plate.

There is some good Albertan Kobe Style beef though, i got it through a friend last year and was really impressed.

 

True, but he still wears leg warmers....It's very cold in Canada.....

 

Fawkers.

 

Rib Eyes are what I cook at home 90% of the time (will go filet mignon if the meat looks good and a decent price; I also will cook a new york on occasion; and prime rib when it's on sale; which is just a rib eye basically).

Only steak I think i've ever ordered at a restaraunt is Prime Rib though.


I have two Lip On Rib Eyes waiting to be cooked tonight Pan Fried not grilled

 

Thanks for the tip, Astro...will head there next time I head to Le Montreal.


Alberta beef is indeed great. As for Alberta Kobe, never tried it. Must look it up sometime.

 

So did it fall off your fork or was it just your imagination?

 

If done right, a rib eye will melt in your mouth just as much as your average filet. That said, there are few things as good as a bacon wrapped filet.

 

rare to medium rare


What kind of man orders a prime cut medium well

 

I can't wait to try Kobe beef. I have a buddy who swears he found the best Kobe beef at a place in L.A. I asked him how much his steak was and he replied (like $40). I just laughed. He still insists I have no clue what i'm talking about when I say a good piece of true Kobe beef is $100+

 

have you been to Porterhouse Bistro before?

 

I've got a great butcher here, just expensive. Rib-Eyes are 14.99 a lb Best quality meat i've ever had in the house though.

 

Are you guys a Steak and wine person or steak and beer person? Beer for me.

 

steak and a few big glasses of water I don't really like drinking beer w/ meals unless it's a hamburger or something. I actually rarely drink flavored stuff at a meal, water 99% of the time.

 

I ate in the Borgatta in A/C one night and my brother ordered a hambuger, it was $90. I was like . I later learned why.

 

Anyone else pan fry their steaks instead of grilling? I just started doing this in the last few months because my grill ran out of gas one day (and I had brand new all-clad pans). I think I prefer this over grilling.


Anyone use a cast -iron skillet?

 

Wow ... same here. I almost always eat a meal with plain old H20.

 

mmm, beef.

 

Yeah, your buddy either doesn't know what he's talking...no way Kobe-style beef or even true Kobe beef can be had for under $100+...

 

BBQ = Steak and Beer
Sit Down = Steak and Wine

However, I'm with Scott... I drink water 97% of the time with my meals...

 

Where's moomaster...? This is a thread about him after all...?

 

If I can't grill it, I broil it. Frying is ok. Do you use any oil just for fat?

 

Whats the story with Black Angus?

Scott's $14.99 /lb got me thinking. My local butcher charges $12.99 /lb for Black Angus Rib Eye.

 

Broiling
Frying
bbq

 

I miss my bbq

 

I can pan fry a veal chop but thats about it.

 

Oil, I find broiling pretty inconsistent with meats.


I fry real high on each side for 3-5 minutes, then bring the heat down till they hit about 130-140 degrees, then let sit for 5-10 minutes.

I'm going to try Siggy's tips today though, however with a pan instead of a grill

 

yeap, unfortunately out here butchers are a large thing of the past. This is black angus as well though.


Only butcher w/in 40 miles of me (atleast that i've found)

 

pan frying a steak is a bigger sin than ordering it well done