Yvo – Interesting… I don’t think you’ll find me spending $60 on a burger, even if it is a Kobe burger! I have never heard of wagyu, thanks for mentioning it! I think I would like to try wagyu or kobe sashimi sometime, although I am a little picky and I’m not sure if I could bring myself to eat raw beef. I’m sure Son would jump at the opportunity though! I don’t mind your rants/long comments… I actually appreciate them, because they are always very informational and interesting!

Also, point to note, wagyu is technically Kobe-style. As in, much like “you can’t call it champagne unless it’s actually from Champagne, France” – you aren’t suppsoed to call it Kobe unless it’s from Kobe, Japan. So some “genius” farmers in the States started to raise the same breed of cows (I think- it’s on Wiki, read this a while back) and treat them the same way (massages, high quality feed/beer/whatever they’re eating, and classical music), and then sell the meat for a higher price point. Some restaurants, I’ve seen, have sold it as Kobe, but other restaurants will tell you it’s Wagyu (which prompted me to Google Wagyu to find out what it was…). Just thought it was something you may want to look out for.

I’ve had wagyu sashimi before and while it’s soft, tender and interesting, I don’t think it’s necessarily something that will be taking off- if ever, not for a while- in the US. There’s too much stigmatism related to raw meat, please don’t get me started on beef tartare and how I don’t understand this dish at all (I enjoy it, but it’s basically a raw hamburger. With a raw egg in it. How does that even…? I just don’t understand who came up with it and how they convinced Americans, whom I consider some of the pickiest eaters in the world, to eat it…)

Sorry, I’m kind of ranting here. Great post, Allison.

Josh – I have never had kobe beef, although I would definitely love to try it!

Robert-Gilles – Very interesting, and good to know! I haven’t tried that either, although I hope to someday!