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rcmpvet 05-09-2014 07:47 AM

Is Canadian Tire Going To Kill The Beef Industry?
The title may be misleading but I really am having trouble understanding here. There are a couple of issues to me:

1 - Is this "chef" really cutting off a $500.00 and $1000.00 steaks?

2 - Those steaks are not marbled, they are infused with fat and very little protein that I see. I cannot even imagine myself eating this beef if this is a true representation of Kobe Beef, is it?

Now I know fellow Canadians have probably seen the commercial and fortunately they (CT) posted this on YouTube for everyone.

SShadow1974 05-09-2014 10:00 AM

I wouldn't know... I think the most expensive piece of meat I've bought is $25 - and that fed the whole family.

TJC.geotech 05-09-2014 10:36 AM

Real KOBE beef is indeed that expensive. The cows have their own masseuses to promote the marbling of the meat. srsly. Not something for us regular folk to worry about.

05cr125r 05-09-2014 11:32 AM

i'm a meat cutter for a living...i like a good steak once in awhile, well marbled, but that doesnt look good to me. i guess at that price i will never have to worry about it.

rcmpvet 05-09-2014 05:47 PM

That is my one point, "well marbled", that piece of beef looks more like it could be cured for corned beef.

CdnoilRAM 05-09-2014 08:50 PM

You guys have never experienced a true Kobe beef then, and not some of the knock-off US version of "Kobe-style" beef. My wife's the food and beverage associate director for a high end hotel and their restaurant gets 2 true Kobe beef tenderloins shipped over every week for $12,000 each. I've had the lovely opportunity of having this twice in my life, an 8oz tenderloin set me back $300 but it's an unbelievable piece of meat. They do look like that, a steak knife is not required and it does not have the fatty taste I associate with American beef.

This meat is not infused with fat like American meat is where the cow is pasture or feedlot fed with grass feed then grain fed in the last 4 months before slaughter to increase the fat content. These cows are milk and grain fed the minute they're off the tit and they are never older than 2 years. The massage part is actually inaccurate, they are regularly groomed and it's been mistaken for massaging.

Below is how they actually grade true Kobe beef

DarthRam 05-10-2014 12:27 AM

Kobe is a region in Japan. That type of meat can be called Kobe or Wagyu. The name of the breed of cow is Wagyu. That does look like real Wagyu. If it is then his prices are spot on. It runs about $30 an ounce for the steaks.

asavet18 07-16-2014 09:07 PM

Like posted above unless you're willing to pay a ridiculous amount of money real kobe beef is not available in North America. The closest thing to the actual product is from the US and Australia and it's called Wagyu beef which is the name of the breed of cow that they have in kobe.... I've tried real kobe and personally yes its juicy and probably the most tender.... but it lacks that robust beef flavor we North Americans love.... for me hands down a USDA or Canadian prime with proper dry age is the way to go

sandyg 08-17-2014 04:20 PM

I had a Kobe steak about 20 years ago when I was in Osaka. I thought it was terrible. Hardly any flavor and the texture of Jello. I could smoosh it through my teeth the same way I could Jello.

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