The picture above has to be one of the best picture of beef cuts that I’ve seen in a while. It doesn’t have my favorite part, the onglet, but it covers things like Shoulder clod, Gooseneck round, and D rump. This picture was taken at the Fancy Food Show in San Francisco from the booth that highlighted Kobe Beef.
I’d like to think that if you’re reading this you already know what Kobe beef is but if not, here you go…from wikipedia.
Kobe beef refers to cuts of beef from the Tajima strain of wagyu cattle, raised in Hyogo Prefecture, Japan, according to rules as set out by the Kobe Beef Marketing & Distribution Promotion Association. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki,shabu shabu, sashimi, teppanyaki, and more.
Kobe beef is also called Kobe niku, Kobe-gyu or Kobe-ushi in Japanese.