British BBQ Society Forums

Interesting article about Kobe beef (or not).
I know it is about the States but it does affect us as it says that you won't get Kobe beef anywhere outside Japan.
http://www.forbes.com/sites/larryolmste ... -beef-lie/

Not too surprising, most I've seen have advertised it as Wgyu beef, a bit like a Champagne style bubbly, tastes similar but proper champers

keith157 wrote:Not too surprising, most I've seen have advertised it as Wgyu beef, a bit like a Champagne style bubbly, tastes similar but proper champers

Apparently Wagyu is even more of a con, because it simply meand 'beef' in Japanese so can be used for any old beef in the U.S.

Very interesting series of articles - It seems that the equivalent of an appelation controlee is in order in the US. A good 6 or so years back now, I bought some (stupidly expensive) beef from the food hall at Harvey Nichols', for a special occasion, which I always remember as Kobe, but was possibly labelled Wagyu - It definitely stated though, that it was flown in from Japan - Probably was just Wagyu, but I remember the marbling was like nothing I'd ever seen and it tasted incredible. As the article states though, just because something isn't Kobe, it doesn't mean that it's not very high quality and in some cases 'better'. The same goes for Champagne - There are some incredible sparkling wines from around the world out there, many that are better than Champagne, but often cheaper as you're not paying for the name or the appelation. In the end though, it does all just come down to personal taste I guess.

I know a few years back there were some places offering Cornish Kobe but they now sell it as Wagyu. I've eaten the real deal in a steak house in Hiroshima, it was amazing, if eye wateringly expensive.

To be fair I've eaten Wagyu branded beef that has been of similar standard though, none of which came from Japan. Just as pointed out above the name is not the be all and end all, I've drunk some damn fine Cava's that have rivalled champagne at double the price.

I just hope Wagyu doesn't get the mass reputation for being a cheap knock off of a fine original like Cava has to champs.

I believe Kobe is just Wagyu beef from Kobe, so much like Champagne as others have mentioned.

I have had Wagyu beef in the form of a burger in England, and it was phenomenal. The meatiest, juciest and most delicious burger I've had in my short life.

Freedownfoods sold me a Wagu beef brisket last year as they were having problems offloading them. I did it hot and fast, then served it with chimichurri dressing and flatbreads sliced real thin. Went down a treat. The guys in the states swear bynit, but when you smoking something for 12+hrs I remain to be convinced that its going to be significantly better. By the way the wagu was about double the price of normal brisket. Bout 60 sheets instead of 30.

I got my steaks from them they were great, but the price As to wine, there are vinyards in the West Country which have beaten Champagne in blind tastings, much as British Beef did when taken to Paris against theirs.