are awesome, definitely worth a try.

that is all.

how much? $$$

expensive ferhiters

i didn't buy them

Where are they available in SA?

said he found them at this little market in stone oak, green fields or something. i bet Central Market could order in some too.

Waste of good meat in my opinion but to each their own.

why is it a waste?

Cool, I have heard of and seen Green Fields, but haven't ever been in there. I might give it a try sometime.

Try Heart Brand Beef. It's Kobe from Texas.
http://heartbrandbeef.com/Heartbrand_Akaushi_More_Cuts-shop_morecuts

no kiddding. didn't skirt steak used to get trashed anyway?

i don't eat fajitas with a bunch of [censored] on it either, tortilla, meat, and some pico is about as fancy as it gets. i'm not real sure how else would one eat fajita meat.

Skirt steak, flank steak, top sirloin whatever can be used to make fajitas. And mighty tasty ones too I might add.

To use a kobe steak to do it just seems like a waste to me. I mean why on earth would you use such a prime cut of meat to make something you can mke with any other steak?

I am sure it tasted ridiculously good but so would a grilled kobe steak that was just seasoned with salt and pepper. When I buy a good steak, all I want to taste is the greatness of that steak not fajita seasonings onions, peppers and such. Just seems like a waste but that's just this man's oppinion.

Yes the quality of the meat is much higher, but it is still a tougher cut of meat, just because of the use that group of muscle gets, and the way the muscle is structured. Even though it is KOBE you would not want to grill skirt/flank steak and eat it like a ribeye.

yeah, what else are you gonna do with kobe flank? London Broil? I'd rather have fajitas...





how can kobe be from texas?

Crappie.... In case you didn't know kobe has skirt/ flank steaks. Also they are like any other skirt/ flank steak in that you are limited on the use. To each their own, I'm lalso one that does not like to overload a fajita with other stuff and if I have peppers and onions I'd prefer it to be cooked in a different pan.

another example, about a month ago I used a Waygu (American KOBE) chuck roast to make chili. Just because it's waygu doesn't make it eatable like a steak. But that chili had some of the greatest flavor ever.

Technically it was waygu. It is illegal to export Japanese KOBE beef, but other countries are starting to do the same process with the same breed of cattle.

I was given some Akaushi ribeyes for Christmas. You can actually hear the angels sing each time you take a bite.

It's japanese cattle brought here by texas rangers. It just can't be called Kobe because it's raised there I think.

Now ya'll have made me hungry for some beef tenderloin tamales from Reata's.

$95 for a brisket

Gary Yamamoto raises kobe beef in east texas.

Yamamoto raises Wagyu beef over in Palestine.

Let's get some terms straight. Kobe is a town in Japan. The cattle in that area can be one of any four breeds of Wagyu. They are Akaushi, Kuroushi, Japanese Polled and Japanese Short-horned.

The Akaushi and Kuroushi are the two with the health benefits provided from their marbling. The other two are just like any other "American" beef.

The herd of Akaushi are protected and live in the Mt. Aso region of Japan. The ONLY place one can get Akaushi beef outside of Japan is in Texas.

I can't recall the gentleman's name that owns that herd, but they are guarded 24/7 by retired Texas Rangers.

Buddy of mine knows the man who owns the herd.

if that flank steak was that damn tender, i really must order a wagyu bone-in ribeye steak one day.

thanks for that Fouz. i wonder why the akaushi beef is allowed to be in Texas?

I don't know the background on how the owner persuaded the Japanese to let him import some to the US. I do recall Rick telling me that, just like deer breeders, the man has the lineage on these cattle going back 25 or 30 generations, coco.

So to clarify, Kobe is an area, Wagyu is one of four types of Japanese cattle all are predisposed to heavy marbling. Only the first two named subsets of the Wagyu I mentioned earlier are prized by the Japanese and some Americans, for their health benefits. The polled and short-horned are along the lines of our best beef cattle here in the US and are what you are buying at Central Market and what you are eating at finer restaurants.