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I lived in Tokyo as a US military dependent from 1956-60 and 1963-65. Our military newspaper, The "Stars and Stripes" and the Japanese newspaper, "Mainichi News" (printed in English) ran articles referring to Kobe Beef. The articles stated the cows received little exercise, were given a daily bottle of beer, and were messaged daily in order to ensure a ...


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Hello @Huangism and welcome to Seasoned Advice. You may consider domestic wagyu. To get the best, it will still be pricey, but not nearly as much as Kobe. Please see this excerpt from Lobel's of New York . You Get What You Pay For All Wagyu beef is not created equal. In Japan, Kobe beef sells at more than $300 per pound. But now Wagyu is starting ...


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Do you know what cut of Kobe beef you had in Japan? Assuming budget is not an issue, your best bet will be to find the same cut in a Kobe Style or Wagyu beef. This is available in Canada. Get the same cut as whatever you had in Wagyu beef. If you have no idea what cut it was, I'd probably start with a ribeye. It's one of the better, more popular cuts (also ...


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The problem with you stating Kobe beef is its not a cut of meat. Kobe beef comes from certain cattle raised in Japan. In Canada your best bet will be to find the best quality beef you can. Depending on preference I'd suggest sirloin for a good all rounder, rib eye if you don't mind the extra fat (my favourite cut) or fillet steak if you want the most tender ...


0

The machine I invited a couple of friends who are keen to try sous vide over during the whole process. All 4 of us agreed. The machine is going back. My immediate first thought was that you had a bad machine. The Vac-Star Sous Vide Chef has excellent reviews on Vac-Star's website and it looks like you are using it within proper specifications. That ...


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AAA ribye Searing hot grill Dip in soy sauce Grill and salt and pepper as you turn


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I live in Kansas City. I am a professional caterer, BBQ judge and food consultant. There is ZERO difference. They are exactly the same cut of meat. A steak cut from the short loin. They were universally called "Kansas City strips" until Delmonico's restaurant in NYC decided some time in the 30's to call it a "New York strip" on their menu. That is all ...


1

There is nothing wrong with eating rare meat, assuming the meat is fresh and was handled and refrigerated properly. I have been eating blue rare meat my whole life, and often eat raw beef in sushi or tartar. There is no need to worry. Rare hamburger, on the other hand, can be risky due to the surface area of the meat and the fact that portions of the meat ...



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