• Abroadin Japan - Japan's Most Expensive Beef
    20 replies, posted
[media]https://www.youtube.com/watch?v=qKFep4ekvx0[/media]
If I ever get to Japan the first thing I'd want to do is to eat this and Kobe beef
I had Kobe beef while I was there, super tasty. Next time I go I'm gonna have the shell out for this.
[QUOTE=Dr.Cola;51514406]If I ever get to Japan the first thing I'd want to do is to eat this and Kobe beef[/QUOTE] Don't forget to climb the cliff before
i had a kobe burger at disney world, it wasn't that different from a regular $15~ burger. it was probably lower quality kobe beef, since it's a theme park after all, but don't hype up the meat too much or else it may never meet your expectations.
[QUOTE=meppers;51514651]i had a kobe burger at disney world, it wasn't that different from a regular $15~ burger. it was probably lower quality kobe beef, since it's a theme park after all, but don't hype up the meat too much or else it may never meet your expectations.[/QUOTE] It was probably beef cooked [I]by[/I] Kobe
[QUOTE=meppers;51514651]i had a kobe burger at disney world, it wasn't that different from a regular $15~ burger. it was probably lower quality kobe beef, since it's a theme park after all, but don't hype up the meat too much or else it may never meet your expectations.[/QUOTE] The kobe beef burger I had from cheesecake factory was pretty weak too. Regular cheap ass ground beef patties taste better than that but it's also because it was probably low grade kobe beef. Buffalo meat tasted the same as regular beef too except my farts were a lot more dank
There's only eight or so restaurants in the US that serve actual Kobe beef. If it didn't cost $60-80 for a serving, it probably wasn't real waygu beef. Restaurants can use Kobe for anything there's no watch dog.
I've always found it interesting that Japanese people place the same amount of attention on the actual act of performing a tea ceremony as actually picking and drinking the tea itself. Tea is just such a big part of their day to day existence, as in, most Japanese people will be drinking a liter of green tea a day. The beef looked fucking amazing as well. Raw egg is certainly an undervalued ingredient i feel. A lot of people actually will mix a raw egg in with their rice, it's pretty damn good.
[QUOTE=Dr.C;51514979]The kobe beef burger I had from cheesecake factory was pretty weak too. Regular cheap ass ground beef patties taste better than that but it's also because it was probably low grade kobe beef. Buffalo meat tasted the same as regular beef too except my farts were a lot more dank[/QUOTE] tbh guys disneyland and cheescake factory aren't ~the best~ places where you go to eat kobe
[QUOTE=angelangel;51516476]tbh guys disneyland and cheescake factory aren't ~the best~ places where you go to eat kobe[/QUOTE] it was pretty much mcdonalds dressed in its sunday best tbh
[QUOTE=meppers;51514651]i had a kobe burger at disney world, it wasn't that different from a regular $15~ burger. it was probably lower quality kobe beef, since it's a theme park after all, but don't hype up the meat too much or else it may never meet your expectations.[/QUOTE] [QUOTE=Dr.C;51514979]The kobe beef burger I had from cheesecake factory was pretty weak too. Regular cheap ass ground beef patties taste better than that but it's also because it was probably low grade kobe beef. Buffalo meat tasted the same as regular beef too except my farts were a lot more dank[/QUOTE] Unfortunately you did not have Kobe beef. There's a very slim chance that any of us have that haven't gone to Japan, and definitely not if you've had it at some fast food restaurant. In fact it's only really bee allowed to be imported into the US since 2012, and it's such a hot commodity that it's snatched up right away when it hits our shores. The meat is way WAY too expensive to import for burgers, and really the point of the meat's succulent buttery texture would be lost. Wagyu and Kobe beef aren't regulated terms here in the USA, and even if they were it's not really something anyone cares to enforce. Restaurants lie about this because it's trendy, and can get away with it because they can say it's simply "in the style of the meat" or because they're "naming it after the city". This is the same reason you can get 10 dollar bottles of "Champagne" or a green can of cheese-substitute dubbed "Parmesan".
[QUOTE=Wormy;51516721]That mountain he had to climb looked pretty dangerous, imagine losing your grip. At first it didn't look that steep until the camera showed what it looked liked from the top.[/QUOTE] On the flip side, a camera can be fooling in this situation. Still not something i would like to tackle [editline]12th December 2016[/editline] [QUOTE=doomkiwi;51516674]Unfortunately you did not have Kobe beef. There's a very slim chance that any of us have that haven't gone to Japan, and definitely not if you've had it at some fast food restaurant. In fact it's only really bee allowed to be imported into the US since 2012, and it's such a hot commodity that it's snatched up right away when it hits our shores. The meat is way WAY too expensive to import for burgers, and really the point of the meat's succulent buttery texture would be lost. Wagyu and Kobe beef aren't regulated terms here in the USA, and even if they were it's not really something anyone cares to enforce. Restaurants lie about this because it's trendy, and can get away with it because they can say it's simply "in the style of the meat" or because they're "naming it after the city". This is the same reason you can get 10 dollar bottles of "Champagne" or a green can of cheese-substitute dubbed "Parmesan".[/QUOTE] I had some wagyu on holiday in japan, it wasnt the most expensive or highest grade but it was still mkre costly than the equivalent in the UK, and it was pretty good still, i can only imagine how the piece he had tasted. And why would you mince a beef like this? It defeats the whole purpose
it does not defeat anything, the point is A tender, B absolute full range flavor profile, which is how and why it's prepared that way.
[QUOTE=rampageturke 2;51516805]On the flip side, a camera can be fooling in this situation. Still not something i would like to tackle [editline]12th December 2016[/editline] And why would you mince a beef like this? It defeats the whole purpose[/QUOTE] Not only that but you can have much better mince if you go to the butcher and get your own made with whatever % fat you want. Never had any wagyu and don't think I would anywhere other than Japan or a 2-3 star restaurant because as others said I wouldn't trust what I'm getting.
Man this guy's videos are getting so good They're just like a really good traveling show except much more personal and charming since it's filmed without a camera team. And he's funny
[QUOTE=Eric95;51517003]Man this guy's videos are getting so good They're just like a really good traveling show except much more personal and charming since it's filmed without a camera team. And he's funny[/QUOTE] He's actually collaborated with a few different travel companies. I remember he did one which had him going around Tohōku with a few other people.
[QUOTE=Eric95;51517003]Man this guy's videos are getting so good They're just like a really good traveling show except much more personal and charming since it's filmed without a camera team. And he's funny[/QUOTE] Yeah he deserves a lot more viewers. I love the parody he did of typical travel vlogs.
I live in Kobe. There is a restaurant here where you can get a $15 Kobe beef burger (real grade A beef).
Wow i would love to try that kind of meat.. Also nice airliner. [img]http://i.imgur.com/Z3Ho9Ck.png[/img]
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