The Art of Kobe Stew
Once tasted the real kobe steak is the desire of every carnivore. But there are few who will really go for it. Around the kobe you build myths and legends ... mostly those who have never tried it. I personally are. In Japan, it was made on the real tepanyak. The taste is ...
So, first, let's make it clear forever, what the hell is and what it is. Wagyu in translation means "Japanese cattle" and refers to all 4 Japanese cattle breeds, but in the narrow sense, this name refers to the race "tajima ushi" or black japanese cattle. The name "Kobe" can carry only the cattle that was raised in the Japanese adjacent Hyogo (Kobe is the town's name in the same neighborhood), and meets certain strict criteria. Everything else is wagyu (except one exception, but this one another time). The taste between the kobe steaks and the wagyu is like driving, say, Mercedes "A" class (wagyu) or "S" class reinforced by AMG (Kobe). I dare say there are steaks that taste better than wagyu. In other words, if somebody offers a wagyu in the locals, believe that you will be disappointed after all the stories, fairy tales and legends you have heard about Japanese beef. On the other hand, those who offer Kobe are very rare for the simple reason that the price is so high that it is unprofitable. Namely, the retail price of the plague with the importer is up to 80,00 Euro. Not per kilogram already for 100 grams.
But what do we get for that price?
If we start from the assumption that for the true chefs of the meat, in the first rush of meat, the decisive two factors, taste and consistency of meat, then the kobe certainly does not carry the title of the best in the world. Specifically, the oily part of the ointment begins to appear in the oil already at 25 degrees. That's why the only beef that steals straight from the fridge goes to the heat treatment. I do not intentionally mention the grill, or any other grate-type lattice subtype, because in that case the fat part would drain and you would still be big and dry ... nothing. Kobe steak is made in two ways: either teppanyaki or Maillard rector.
So you finally got stuck in that thrilled Kobe diva and you've experienced the exploding of taste. At the same time, you also felt a disappointment because there was no sound of chewing that we worship so much. Namely, the kobe steak is very soft and we experience it by texture more like eating chicken than meat prices of gold.
Steaks are the decisive part of the muscle and intramuscular fat. The muscular part is a "donor" of flavors, while the fatty part is "additive". This applies to a certain ratio, which is different in each race.
And do not think that the retail price (with importer) of 80,00 Eura / 100 grams is the highest. Matsusaka has broken the magical boundary of 100,00 Eura / 100 grams. What is matsus and what it has taste, another occasion. But I can say that a few matsusak steaks have just been imported into Croatia.
Be curious ....