Home Forums Hunting & Shooting Hunter's Campfire Anybody going to be buying KOBE Beef anytime soon!

Think I'll stick with Angus beef for awhile!

Saw some really nice aged Angus Ribeye Roast down at Sam's Club the other day...

And my new Lodge 9qt. Dutch Oven just arrived... and I'm going to break it in right tomorrow!


Phil

Wouldn't stop me. Have you ever had real Kobe beef? Nothing like it on this planet.

Come on! All the talk about nuclear fallout, I was just gettin a little playful.

Yes Bwana, I have had real Kobe beef, quite a few times in fact...

But actually I still prefer a good old pan fried steak!


Phil

Kobe is incredible stuff.

That said my preferred Japanese cousine is sushi and sashimi. Pass the tuna and eel mmmmm!

+ many! Making me hungry!

Not any more than I usually buy, I too like a pan fried ribeye. Russ

If I were inclined to, I would still. Too much hysteria.

pan fried? No way! done to perfection on charcoal with a bit of mesquite

Pan fried must be a midwester thing, my wife loves the grill and I like old seasoned black iron Russ

Some where along the line, people got to abusing the beef...

Pounding, tenderizing, marinating, geez!


All you need is a good HOT seasoned cast iron skillet, a little lard (though I prefer real butter) and throw the damn meat in...


Phil

Butter is best with good old leaf lard next, I here ya brother Russ

Kobe beef?? It now comes pre-cooked, doesn't it??

L.W.

And you don't need candle light for a romantic dinner!


Phil

Better to ask has anybody ever bought Kobe Beef?

radiation got to you....grilled man grilled! pan fried is second best A little salt and pepper an tossed on a hot grill until med rare.

I am with the guys from the mid west. Made rib steak for Momma and myself last night.

Set them in a shallow glass pan. Massage in a few ounces of Worcestershire followed by a table spoon of minced garlic. Set the steaks aside on a plate while you rinse and dry the cake pan.

Add a cup to cup and a half of flour to the pan and use it to thoroughly coat the steaks. Drop them in a hot skillet with just enough oil to keep the flour from burning.

Momma likes hers VERY well done, I pull mine out of the pan at medium rare to medium. Add a touch of salt and a dash of pepper, manna from Heaven.

Experiencing authentic Kobe beef cuts properly prepared is, IMNSHO, the absolute pinnacle of the cow devouring experience. To me, the spiderweb marbling and texture is just the standard by which all other beef is measured. Most times, I am the guy happy with a properly prepared, good old USDA choice dry-aged ribeye, but the zen of beef cannot be understood fully unless a cut of meat like this is introduced to your taste buds.

I will have to respectfully disagree.

I prefer my beef much leaner than you show in your photos. And you would not even get Momma to try a taste of anything with that much fat in it.

Give me a nice black angus steer and a couple acres of grass to raise him on. Alfalfa hay through the winter and never let him taste a bite of grain.

Grass fattened is the pinnacle of beef.

Good to see my old home country hasn't changed. Ya gotta put up a wind break to BB-Q.

I'll eat regular beef, drink the beer and get the massage myself.