Real-deal Kobe beef is here…
Above: Note the fine marbling (i.e., the lines of fat) in the beef. This delicate distribution of fat is what makes Kobe beef unique and it’s what sets it apart from the others.
“Kobe beef (神戸ビーフ) refers to cuts of beef from the black Tajima-ushi strain of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture” (from the Wikipedia entry for Kobe).
“In the USA, beef is often mislabeled as “Kobe” due to the lack of legal restrictions on the use of the term.”
The U.S. government is much more permissive than Europe and Japan in how it lets purveyors and producers label the provenance of their products.
For example, California winemakers can write “Champagne” or “Brunello” on the labels of their wines (and some actually do) even though their wines are not produced in the appellations of Champagne (France) or Brunello di Montalcino (Tuscany, Italy).
Sadly, a lot of the so-called “Kobe” beef that is sold in this country is actually butchered from Waygu cattle that is raised in the U.S. and is often cross-bred with domestic cattle.
The resulting cuts of meat may be similar to Kobe in their appearance but they never manage to deliver the delicate, nuanced flavors that has made true Kobe beef from Japan such a coveted meat throughout the world.
At Tony’s, we take extreme pride in the authenticity of all of our dishes, from our white Alba truffles from Piedmont to our Kobe beef, which is flown in directly from Japan for us.
The beef has just arrived this week and we’re serving Kobe strip loin as long as our allocations lasts.