SeEking my Polaris

Thursday, October 27, 2005

Chew it

From eG forum.. Read.Chew.Discuss.

If one goes to a quality foodhall in Japan it is not unusual to see more than 5 different varieties of the same cut, with Matzuzaka Beef usually being the highest grade, but there are instances when they have a premium beef labelled by an individual breeder/Farm. Kobe Beef is usually one notch below and there are usually a couple of other regional labels and some imported beef.

When I took people from overseas shopping they were surprised that it could take me 5-10 minutes to decide what to buy(cut was decided prior to shopping, decision was on which of the varieties within that cut to buy). Although Matzuzaka Beef is generally the highest ranked beef, the best quality I usually had was Saga Beef (Saga is a prefecture in southermost Japan). I don't know if the Beef is generally of better quality than Matzuzaka or because my in-laws had very good connection with a supplier but that was generally the best quality beef I had.

When I lived in Japan whenever we had overseas visitors we used to serve Saga Beef Teppanyaki style in our house there and they all uniformly agreed that it was the best steak that they ever had. (We usually served it with Fugu Sashimi so that our guests would get the two most famous Japanese ingredients in one meal). This was not a compliment on my wifes cooking ability but on the quality of the ingredients.The best steak I ever had though was a few months back in Southern Japan.

My in-laws took me to a steak-house where I had a Kagoshima Beef Sirloin that was the most beatifully marbled, most incredible tasting piece of meat I have ever had. I don't know if Kagoshima Beef generally achieves that level of quality, but it's a must on my next trip. There are a couple of other regional labels that I have tried like Sanda Beef, Yamagata Beef etc that does not achieve the same quality as the others.

Then there is Mishima Gyu, which comes from a small island where only 20 cows are slaughtered a year. I have never had it, I don't know what it costs but I have decided that I will eat it one day no matter what the cost is.

The variety of beef available in Japan is astonishing, and it is in my opinion a better country for beef than the US. The beef is usually more exepensive than in the US, but prices have stood still/dropped the last few years in Japan and the difference is not as large as it used to be (Tokyo is not as expensive as it's reputation any more).

I have always thought that

Kobe Beef is IT already.... The 'Real' Stuff!

How wrong was I?!

Now... Can i go Japan or what??!!!

You drifted along with SeEking my Polaris... on 10/27/2005