Thanks to Snake River Farms, who attended our recent Kingsford University weekend of tailgating at the Las Vegas Motor Speedway, I can help clear up long-standing confusion about Kobe and Wagyu beef.
But first, to make you care, take a look at the photo above. That’s Snake River Farms American Wagyu Beef prepared by world champion pitmaster Chris Lilly.
The meat is deeply flavorful, like something a cowboy would eat, but tender enough to please a delicate New York City princess. The beef is from Wagyu cattle, which are the same cattle used to raise Kobe beef. Kobe beef comes from Wagyu cattle raised in Kobe, Japan. When Wagyu cattle are raised elsewhere, the beef is no longer called Kobe, just as sparkling wine made outside of Champagne, France, is not called champagne.
Snake River farmers breed their Wagyu with Black Angus to produce American Wagyu beef. The cattle are raised by sustainable, traditional methods along the Snake River in Idaho. Because they are not given growth hormones, they take much longer to get to market. The result is lusty rich, healthful—and yes, costly, beef.
I loved the Wagyu sashimi we had this past weekend at Yuki. I thought it allowed the meats characteristics take center stage and shine.
I first had Kobe beef in Japan, and I’ve never been the same. I went to Snake River Farms web site to order, but didn’t see any ground beef. Unfortunately, I can’t afford their beautiful cuts, but will start saving up! Until then, I was able to find another source offering a little cheaper option of ground Kobe on Home Grown Cow. http://www.homegrowncow.com/?src=asweetandsavorylife I think my webber grill will be very happy next weekend!