Is the high price of Kobe beef really worth it?
Most steak lovers would probably say yes, but we think it’s subjective. If you like tender meat with a high fat content, then this is the meat for you. The Japanese beef–which is highly-prized and has a price tag to match–comes from Wagyu cattle, which are genetically predisposed to have a high fat, or marbling, content (though, like veal, they are also restricted from moving too much and building muscle). They are fed sake mash and beer and are sometimes massaged, producing meat that is extremely tender and fatty (20-25% fat as opposed to the U.S.’s 6-8% fat). Kobe beef is often sold frozen; it does not tend to affect the flavor. What’s dry-aged beef? Dry-aging is a slow process where the meat is conditioned through controlled temperatures and humidity for weeks, forming a moldy “crust” that is cut away before eating. The flavor is uniquely musty with an intense beef flavor that some meat eaters swear by. Since it often loses half of its weight through dehydration and trimming, dry-ag
