Hot~! Kobe/Wagyu beef for gourmet beef lovers.

[Hsam]

For people who love eating great beef at great price (for wagyu anyway), I found a couple specials.

1. For people who wants quantity.
The Family Pack includes 10 lbs sliced Morgan Kobe beef steak & 20 lbs Kobe ground beef. $200 including Shipping & handling. What they mean by steak here is not regular thick cut steak but thinly sliced cuts that is rolled like burger patty sort of like philly steak sand style.
Not sure this is 1st time customer special or we got just lucky but also got 7-8 pound carving roast for free with comment, "Thanks for for ordering. Roast is on me. Enjoy!" YMMV for the last part since it is sold for $100 by itself and there is no mention of free beef anywhere.
http://www.morganranchinc.com/tips/order.html

2. For people who wants steak. Best deal for people living in NY area and ordering $250+ which is easy to do with Kobe/wagyu beef due to price. I would have jumped on this deal if I didn't have almost 40 pounds worth of wagyu beef in the freezer which I got today. Wish I knew about this deal earlier. This cut is sold for around $20-40 per pound at other wagyu/kobe beef sites.

This week's special
FREE DELIVERY - NY Metro Area on all purchases over $250
KOBE Boneless Rib Eye $13.98 per pound.
http://www.patsprimemeats.com/Specials.asp

Last deal is for very selective group of people but here it is anyway. For people who live in Australia and plans to have a BIG BBQ party or REALLY big freezer, WHOLE ANIMAL (up to 200 kg) $10 per kg. Approx 1 kg = 2.2 pound. I wonder whether anyone in AT belongs to this group~ As of today 1 US $ = 1.55 australian $ btw.
http://www.wagyuprimebeef.com/meat.htm

 

[rasputinj]

Thanks deal looks interesting. I just had some great domestic kobe beef at a restaurant called Brandon Odgen in Vegas at Ceaser's it was $175, very very good, do not know if I would pay that much again for it though.

 

[fumbduck]

Originally posted by: rasputinj
Thanks deal looks interesting. I just had some great domestic kobe beef at a restaurant called Brandon Odgen in Vegas at Ceaser's it was $175, very very good, do not know if I would pay that much again for it though.

you payed 175$ for a steak dinner? holy shiznit!

 

[Imported]

Originally posted by: fumbduck

Originally posted by: rasputinj
Thanks deal looks interesting. I just had some great domestic kobe beef at a restaurant called Brandon Odgen in Vegas at Ceaser's it was $175, very very good, do not know if I would pay that much again for it though.

you payed 175$ for a steak dinner? holy shiznit!

Doesn't the buffet at the Bellagio have kobe beef?

 

[Hsam]

Kobe beef at at buffet? What type of cut was it~? Depends on what type of cut, I just might drive there over the weekend~ BTW was it for dinner only or for lunch as well and do you remember the entrance fee?

 

[axskkyline]

s*h*-o-*t, that's expensive for beef... are these beef really that great?

 

[Gibzilla]

Hand massaged steers that had been treated more like celebrities than animals. Kobe beef. I've always wanted to try it out. I'm a steak afficionado but I haven't able to enjoy too many since 1992. Befor 1992, I'd have steak 4 dinner every week. For unknown reasons, since 1992 even the best cuts of beef I buy from markets including costco have strange smell and taste. Most probably don't notice/care/oblivious but I'm pretty damn sensitive about these things. Since then, I only eat steak once every 2 or 3 months and even that, only fillet mignons(?).

 

[RBC]

Yes, it's really that good if it's truely hand massaged, beer fed Kobe.

 

[sxr7171]

This is an awesome deal. I always thought this stuff was way too expensive to buy. Good thing we have American Kobe style beef these days. Does anyone have opinions on the fact that this company uses wet aging over dry aging? I saw some dry aged Kobe style steaks for a little more. Is it worth it?

 

[Hsam]

Dry aged beef supposed to cost a bit more since it loses some weight during the process. From my understanding wet aged beef is but more tender and dry aged beef has bit more flavor. Difference supposedly subtle so that you you can only taste the difference if you eat them side by side. Oh here is something I found. The number of sample wasn't big enough to warrant anything but still interesting to read so here it is~ BTW I have not found any place that sells G&C Elite Aged Cold-Rinsed Manitou Beef. The study seems a bit subjective as well so take that into account.

Gold Label Kobe Beef
(Extremely expensive, but The Best Beef in the World. Almost impossible to obtain.)
Votes: 121/550 Score: 22%
Place Considering Only Taste and Texture: 1st
Place Considering Price and Availability: 6th

G&C Elite Aged Cold-Rinsed Manitou Beef
(Handpicked by owner Frank III. Considering all factors, easily the world's best beef!)
Votes: 91/550 Score: 16.55%
Place Considering Only Taste and Texture: 2nd
Place Considering Price and Availability: 1st

Black Label American Kobe Beef
(The world?ouml;s #1 selling Wagyu. Available in only a few US and Japanese Restaurants.)
Votes: 68/550 Score: 12.36%
Place Considering Only Taste and Texture: 3rd
Place Considering Price and Availability: 5th

Piedmontese
(The Best Beef of Europe. 25,000 years of breeding. Rich and Dense.)
Votes: 65/550 Score: 11.82%
Place Considering Only Taste and Texture: 4th
Place Considering Price and Availability: 8th

G&C Cold-Rinsed Manitou Beef
(America's first "Rinse & Chill" facility. Small, all-natural Colorado Farms.)
Votes: 63/550 Score: 11.45%
Place Considering Only Taste and Texture: 5th
Place Considering Price and Availability: 2nd

Dry-Aged USDA Prime
(The best beef available nationally, chosen by the White House and Elite Country Clubs.)
Votes: 51/550 Score: 9.27%
Place Considering Only Taste and Texture: 6th
Place Considering Price and Availability: 4th

Aged Certified Angus Beef
(The leading Beef Certification Program in America, chosen by the Olympic Committee.)
Votes: 42/550 Score: 7.64%
Place Considering Only Taste and Texture: 7th
Place Considering Price and Availability: 7th

USDA Choice
(The big selling point for most national steakhouses, a good standard steak.)
Votes: 30/550 Score: 5.45%
Place Considering Only Taste and Texture: 8th
Place Considering Price and Availability: 3rd

USDA Select
(By far the most common cut available.)
Votes: 19/550 Score: 3.45%
Place Considering Only Taste and Texture: 9th
Place Considering Price and Availability: 9th

 

[QSnexus]

That is some expensive stuff!

 

[waynehead]

to answer hsam's question, in the two times i've had kobe beef at the bellagio buffet, it was during the "gourmet dinner buffet" which was i think 38.95 and only friday and saturday nights. the rest of the dinners throughout the week are just dinner without the gourmet so ymmv...

the cut was top sirloin kobe beef and it's cut by the turkey/ham/prime rib/beef wellington/venison man for you. and yes it's that good.

 

[DogbertFuz]

The Kobe there at Bellagio isn't that great. I was unimpressed at least. Still, its a great deal to get a taste of what real beef is supposed to be like without spending an inordinate amount of money.

My choice is the Beef Wellington. =)
I won enough to cover the cost of my trip and my friends so maybe I'm a bit biased.

 

[Quixotic]

damn... i wonder how much lego I could buy with all that money hehe

 

[rasputinj]

The only buffet I eat is the Dim Sum buffet @ Bellagio during around Christmas time.

Yeah I paid $175 for Kobe, it was cheaper than when I was in Tokyo and they wanted $300 US for it. I had made some money on the craps table, and it is Vegas you have to live large. Cool thing about the restaurant, Brandon Odgen, he has a bunch of restaurants in the bay area, the chef was there, actually gave us a tour of the kitchen which was spotless.
He also had a $48 dollar lobster appetizer my wife loved. Expensive dinner but well worth it, as long as I did not have to go see Celine @ Ceasars, the restaurant is across the way from her show.

As far as steak goes when I started to eat aged steak, I just do not like regular beef the same.

 

[Quixotic]

Originally posted by: rasputinj
The only buffet I eat is the Dim Sum buffet @ Bellagio during around Christmas time.

Yeah I paid $175 for Kobe, it was cheaper than when I was in Tokyo and they wanted $300 US for it. I had made some money on the craps table, and it is Vegas you have to live large. Cool thing about the restaurant, Brandon Odgen, he has a bunch of restaurants in the bay area, the chef was there, actually gave us a tour of the kitchen which was spotless.
He also had a $48 dollar lobster appetizer my wife loved. Expensive dinner but well worth it, as long as I did not have to go see Celine @ Ceasars, the restaurant is across the way from her show.

As far as steak goes when I started to eat aged steak, I just do not like regular beef the same.

hehe, then i should stay away or my pockets will be noticeably lighter from then on =P

 

[vegetation]

Actually, it's not "real" Kobe beef unless you eat it in Japan, where the term "Kobe beef" is strictly enforced from official farms only. One big difference between pseudo Kobe beef and the real thing, is the cows drink premium :beer: all the time.

 

[Ziptar]

Originally posted by: vegetation
Actually, it's not "real" Kobe beef unless you eat it in Japan, where the term "Kobe beef" is strictly enforced from official farms only. One big difference between pseudo Kobe beef and the real thing, is the cows drink premium :beer: all the time.

True... I used to travel to Japan on Business.. I have eaten Kobe Beef in Kobe Years later I had "Kobe" Beef in a resturant here in the U.S. wasn't even close..

 

[huesmann]

Originally posted by: Gibzilla
Hand massaged steers that had been treated more like celebrities than animals. Kobe beef. I've always wanted to try it out. I'm a steak afficionado but I haven't able to enjoy too many since 1992. Befor 1992, I'd have steak 4 dinner every week. For unknown reasons, since 1992 even the best cuts of beef I buy from markets including costco have strange smell and taste. Most probably don't notice/care/oblivious but I'm pretty damn sensitive about these things. Since then, I only eat steak once every 2 or 3 months and even that, only fillet mignons(?).

Maybe you saw one of those PETA videos from slaughterhouses.

 

[Gibzilla]

P.E.T.A.

People Eating Tasty Ass

Don't they have anything better to do than sleeping with animals?

 

[Buckshot]

I LOVE ANIMALS!!! They're DELICIOUS!!

 

[sxr7171]

Actually, even some real Kobe beef is now grown in the U.S. and Australia, but it gets its finish in Kobe. That's where they do the final plumping up of the cow. I get the impression that the farms that taking care of the growing outside of Japan for porducers are under contract to send all of their production back to Japan for the final finishing. As for the U.S. Kobe style producers, I found very little imformation on the actual breedlines. It seems that some of them have mixed Wagyu with Angus and are trying to increase the amount of Wagyu genetics. But, the savings are quite substantial.

 

[Gibzilla]

Are you saying we should settle for nothing less than wagyu, kobe beef? That's steer profiling and it's racism! Steers will resent that.

 

[TheTechnique]

I was in vegas just a little while ago and had a Kobe Ribeye steak at Craft Steak at the MGM grand. It was probably the best steak I've ever eaten... It was a bit cheaper than the previous poster though, it was like $98...

 

[addragyn]

Two previous posters provide good clarification.

Kobe is a apellation. It's a govenment controlled grading that occurs in Japan. (Similar to wine in many European countries.)

Kobe beef comes from Wagyu cattle. So while a Kobe is Waygu, not all Wagyu is Kobe.

Some of the cheaper stuff is likely Waygu being called Kobe. Kobe is $$.

Kobe Beef FAQ