It's legit as in the champagne is imported from France as is that beef from Japan...
The $85 isn't "legit" in the same sense that sparkling wine made in California isn't champagne. But even then, it looks like prices have come down for real Kobe beef (the 8oz rib eye is just under $20 an hour, which is like half of what I'd expect it to be).
The $85 isn't "legit" in the same sense that sparkling wine made in California isn't champagne. But even then, it looks like prices have come down for real Kobe beef (the 8oz rib eye is just under $20 an hour, which is like half of what I'd expect it to be).
Pricing is down, but still high. At it's peak it was around $200/lb min. Some cuts fetch more money.
No, myoglobin is just a protein that carries a lot of oxygen in muscle tissue. It is similar to haemoglobin in that they are both oxygen rich, but haemoglobin is what stores oxygen in red blood cells, myoglobin does the same but for muscles. It just happens to be highly red pigmented. When mixed with the water that is already in the meat, looks very similar to blood, but is very different from blood in actuality.
http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/
okay guys, here's a link to all kobe exports:
http://www.kobe-niku.jp/contents/export/index.php?y=2014&page=2
You can see clearly that in 2014 at least 500kg made it to the states. I'm too lazy to search past August.
My most common (pretty much weekly) night out is a couple of French Onion soups, an appetizer, a couple $20 entrees and drinks at the Banana Boat. When we want to do something special we hit up City Oyster and do a Grand Plateau (a full lobster in two halves, 8 Oysters, 6 Littlenecks, 6 Shrimp, and Crabmeat), it's about $75 but with an appetizer very filling for two. The big things are these places are casual but cost enough to keep out those you don't want to eat around.
Thanks for the link. Learn something new everyday.
You're lucky you live in an area where you can get oysters on the half shell. Or, at least, get them from somewhere I'd trust were fresh.
You're lucky you live in an area where you can get oysters on the half shell. Or, at least, get them from somewhere I'd trust were fresh.
I presume you live near Chicago, surely somewhere in that metropolis you can find quality oysters...
I could, but it certainly isn't the same and I doubt they aren't farm raised. Along the coastal regions (in months with an 'R', of course), you can get fresh oysters for the cheap. Unless I am going to a fine dining place here, I wouldn't trust a raw oyster.
I was just at SW.. I think the Kobe was $220 for 4oz and $50 per ounce after or something crazy. I instead got the 18oz dry-aged rib-eye, medium rare. Delicious. Their bacon cheddar muffins are amazing as well.
a partner ordering similarly
who the fuck orders almost $100 worth of sides? The lengths you go to try and play off your bullshit MANO attitude is just sad.
who the fuck orders almost $100 worth of sides? The lengths you go to try and play off your bullshit MANO attitude is just sad.
actually, I just looked and everythign is much cheaper there than I thought. The sides aren't $15, but closer to $5. Shows how much I actually look at the prices of the menu. Half my bill is probably in drinks, as we almost always get a bottle of wine. =(
I can see wine and hard liquor bringing the bill up, but on just sides no one is going to spend almost $100, even appetizers AND sides you'd be hard pressed to have 2 people spend $100.
1 $20 appetizer, two $80 steaks, 2-3 $10 sides, 2 $10 desserts. $220 before alcohol. And I would bet most people would forgo the appetizer or the desserts because that's just a fuck ton of food.
this.
we maybe get a appetizer, steaks (no sides) and maybe some win. we never have room fro dessert.
even then we usually have steak leftover.
Yup, I generally would get a steak and a single side + wine. The steak is why I am there anyway, why fill up on other things like appetizers and dessert?
Yup, I generally would get a steak and a single side + wine. The steak is why I am there anyway, why fill up on other things like appetizers and dessert?
Last time I went that's what I had and we still had to bring some of the steak home.
Given the OP of this thread, I feel cheated that no one has mentioned the only way to properly enjoy a $200 kobe steak is well-done with some A1 sauce.