Not all beef is created equal. Every year, only about 4,000 head of cattle pass the test in Japan and get the Kobe beef stamp, which is why a mere 100g will set you back US$50. The unique taste and texture of Kobe beef have made it every chef’s dream, but cooking it requires specialty knowledge and precision. We speak with Chef Kengo Ohta of Kobe Bay Sheraton Hotel & Towers for a few tips on how to choose the finest Kobe beef and the best way to cook it.
While most beef can be eaten as steak, Kobe beef is best sampled in small doses. The beautiful marbling and fat-to-meat ratio means every bite of it will literally melt in your mouth. Wolfing down a 12oz Kobe beef steak will probably feel increasingly like chowing down on an exceptionally good slab of butter!
Main photo: Alamy