Home > 1 ( 4 ozs. ) Rib Eye Steak - 100 % Kobe Beef from Japan
Welcome to 1-800-Kobe Beef. Com.
In Japan the top grade of beef is called A5.
The cattle are fed for 500-600 days and have a controlled
daily weight gain of 0.8kg compared to domestic cattle 1.8 to 2.4kg daily gain.
The result of this is the composition of the meat and flavor is dramatically
different to other cattle produced in the world. Wagyu have about 70%
monounsaturated fatty acids specifically oleic and stearic acid. These
monounsaturated fatty acids have two properties of importance to the meat.
Firstly, they have a very low melting point (less than 7 degrees Celsius), which
means that the beef literally “melts in your mouth“. This results in the
sweetest, most succulent beef you will ever taste. Our Japanese Wagyu Beef has unique
smell, texture,
tenderness and flavor that up until now, was only available in
Japan. In the history of fine dining,
no other steak has been as highly esteemed as Rib eye Steak.
No entrée is quite
as elegant as our world famous, fork-tender perfectly aged Rib eye Steak. Our
Rib Eye Steaks are juiciest of all the steaks. This marvelously tender, rich,
yet mellow boneless cut comes from the heart of the Prime Rib Roast where the
most abundant marbling, tender texture and succulent taste is found. Kobe Beef assures
you that it is generously marbled for an exquisite
taste and texture that is truly sumptuous. Go ahead;
spoil someone you love – like yourself. Indulge in
these extraordinary steaks whenever you wish to
serve the absolute very best. Taste the difference.
Takumi Binchotan - Japanese Charcoal - 2.5 Lbs.Takumi Binchotan is a traditional charcoal of Japan to cook Japanese Kobe Beef. Its fineness and high quality are attributed to steaming at high temperature. Because it burns hot, it is a favorite of Unagi and Yakitori cooks.
Binchotan dates to the Edo period, when during the Genroku era, a craftsman began to produce it in Tanabe, Wakayama. The raw material is "Ubame Oak", Quercus phillyraeoides, now the official tree of Wakayama Prefecture.
Binchotan is made by burning "Ubame Oak" several days in a cave sealed up with mud bricks. It burns very slowly (one piece will stay lit for several hours); it burns very hot and it burns incredibly clean, with no discernible aroma, which is why it is the only way to cook Japanese Kobe Beef.
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