Hi everyone!

I saw a video of this guy eating kobe beef in japan and wanted to know if there was any place in North America where I can go and have this kind of experience. He was eating beef with that was so tender he cut it with a chopstick... and they cooked everything in front of him too. just they whole experience looked amazing.

Bear in mind that I don't have the ability to go all the way to japan just to eat this one meal

Here is the video, its on youtube: /watch?v=zlHnZ3u3U7Q
(sorry it won't let me post the full link :/ )

https://www.google.com/search?source....0.feLb1NynoYk

Google it. There are 8 or 9 restaurants in the country that have it.

Yes, you can get Kobe beef at Bar Masa in Las Vegas. To be honest, you can get it at most steakhouses in Las Vegas, and it costs a small fortune. It might be cheaper to go to Japan! I had it at Jean-Georges Steakhouse. Both of these are in Aria. Jean-Georges may have only wagyu, but I know that Bar Masa has a Kobe beef dish, and it's not at all uncommon at Japanese restaurants. It's best eaten in small quantities as an appetizer. It's really too rich and fatty to have much, so if you get an entree, be sure to share. Though it is delicious.

No you can't, unless there are only 5 steakhouses in all of Vegas. There are three actual Kobe beef serving restos in Vegas, the rest are calling non-Kobe beef from Wagyu cattle "Kobe beef". This is also called deceptive advertising.

I don't know what "best beef" means, but if you are in NYC, I would reccomend COTE. It is not Kobe, but wagyu, and the place is great...very friendly, too..we like it a lot.


https://www.cotenyc.com/


https://ny.eater.com/2017/9/19/16329...w-nyc-flatiron

There are about 20 or 30 steakhouses in Las Vegas (8 or 10 of them truly good), but that aside, if I were looking for the best beef in America, I wouldn't go for wagyu or Kobe beef. I'd choose something American-style rather than something Japanese.

For the money, I don't think you can beat an aged, prime tomahawk ribeye steak. That's a quintessential American cut that typically costs $100+ at a major steakhouse, but it's certainly big enough to share since it usually exceeds 20 ounces. There are some really fine steakhouses in Las Vegas and NYC, but you'll find places just as good in most major American cities. If you have a city in mind, I think we could probably come up with a specific recommendation. A lot of people like the porterhouse at Peter Luger here in Brooklyn. I also like Smith & Wollensky. But there are many places to get such a steak, whether you prefer a porterhouse or a ribeye (both are quintessential American cuts of beef). I even had a wonderful ribeye at Carmine's once, so you may not need to visit a steakhouse to find a good steak, just find a place that serves great beef.

I do remember one of the bests steaks in the US at the tiny Lowake Steak house. Since I was there they moved 7 miles up the road to Rowena Texas.
The land is so valuable in Japan that they don't have pastures for their cows. They buy premium alfalfa hay from the Christmas Valley area in Oregon and ship it to the port of Kobe.
I learned long ago that the tenderest beef is from a cow that is grain and hay fed in a stall and never goes out to pasture. Serving a cow beer helps with their digestion in their 4 stomachs. I learned that from a vet on the dairy farm.

I'd agree with that.

For the best American beef, you want dry aged prime beef. It is expensive as about 30% is lost from aging due to evaporation of water and trimming the surface after aging. Wet aged gets tender but the flavor is not increased. My favorite cut is bone-in rib, second favorite is porterhouse. Filet mignon is for wusses.

I'm right there with AJ on dry aging. Preparation has a lot to do with the best beef flavour. Kobe or other wagyu is more than nice, but on the other hand, there is a lot to be said for the feel and chew of a good piece of angus. Agree on bone in ribeye, except I go to hanger steak after that

AJ, you are aware that half of a porterhouse is fillet, so I guess that makes you a wuss

Half-wuss, actually.

Peter Luger's Porterhouse is my personal favorite steak. Probably. I prefer it to Kobe/Wagyu (have had Kobe, Matsusaka, and Mishima).

I had a waygu skirt steak at Miami Meat Market that was one of my favorite pieces of meat. While I am a wuss who likes filet, I'd say strip steak is probably my favorite cut.

Devil's Thumb Ranch in Tabernash, Colorado, raises its own wagyu beef, and serve it in their restaurants. It's awesome.