A beautiful piece of meat to me is one of life’s greatest pleasures.

A buttery tender consistency and juicy, flavorful taste make any day worth living.

But that’s just me.

Or is it?

There are differing opinions out there as to whether Kobe beef (that Japanese delicacy) is worth the extra effort to find it, pay for it and cook it properly.

Well, I’m here to tell ya – it’s worth it, man.

These are specially-bred cattle so the price is a bit more. That’s understandable. And the finding it part? Not so difficult. You can order some American Wagyu Kobe here and have it delivered right to your door.

And the cooking? Not really any different than any other cut. It’s just that the result is much more tender and flavorful.

Read on here to see what others have to say about this topic.

And if you haven’t tried it yourself yet – treat yourself!  Think of it as an experiment.

An experiment in deliciousness.

Yeah, it’s a word.

Go forth and savor!

Photo courtesy of TheKitchn.com.

So, this stuff is truly high quality. It’s for serious, serious beef lovers. Luckily, that’s me!

And YOU – if you’re reading this! *wink*

The story goes that there is a specific line of Wagyu cattle bred in Kobe, Japan, that is out-of-this-world tender. There are all sorts of stories (possibly tall tales) about them being brushed several times a day by their handlers and being fed a fine quality beer daily.

I don’t know about all that, but I do know that this beef has been a delicacy for many, many years. Someone was bright enough to bring some of the line over to the U.S. to breed it here. And the rest was history.

My fave place, Kansas City Steak Company, now has this Wagyu American Kobe beef so now I can enjoy it at home rather than some steak joint where they won’t have my Teriyaki sauce.

Hey, that’s the way I like it and it’s my house.

I cannot wait to get my hands on a Kobe ribeye. The intense marbling is what makes these steaks so tender and flavorful. Really, a higher stratosphere of quality. Just what a steak lover is always looking for.

You can click here to see their selection and try some for yourself. Take pictures and let me know how your experience is!

And if you’re in the giving mood this holiday season, these babies make quite an impressive gift.

My mouth is watering now just thinking about it . . .

8 of the Most Expensive Cuts of Beef You Never Knew You HAD to Have!

You love steak, and even in a recession you want the best that money can buy.  But how much money are you really willing to drop to buy the “perfect” steak?

Let’s say you have an unlimited budget…what would be the best steak that your money could buy?  Here’s a list of the 8 most expensive types of beef.  Prices will vary according to your geographic location, the portion size, and grade of beef selected.

Not all beef is created equal.  If you want to eat the best steak of your life, it’s gonna cost you…and it’ll be worth every penny.

The Best of the Best

1)    Kobe Beef

This beef comes only from Kobe, Japan; therefore, costs more the further you travel from Japan.  What makes it so special?  Well, it comes from Wagyu cows that have been massaged with sake-fed grain fodder and given one beer a day.  This makes the beef tender, flavorful and wonderfully marbled.

2)    American Style Wagyu Kobe Beef

This type of beef comes from a cross of Black Angus and Wagyu cows and are raised here in the U.S.  They are rare (there aren’t very many of them) so they are expensive.  They, too, are tender and very flavorful.

3)    Tenderloin

Typically, the most expensive cuts of beef are taken from the most tender parts of the cow.  These are the parts that don’t get “overworked” in the animal’s lifetime.  Therefore, they’re tender.  Tenderloin is an amazing example of this. This is the Filet Mignon in roast form.

4)    Filet Mignon

Now, this is exquisite.  Filet mignon is taken from the small end of the tenderloin (called the short loin) and is known as the “king of steaks.”  It can often be cut with a fork, it’s so tender.  My mouth is watering just thinking about it.  You can find delectable filet mignon at most any upscale steakhouse, but I prefer an at-home version delivered by The Kansas City Steak Company.  They’re widely known for their corn-fed beef – especially the filet mignon.

5)    Kansas City Strip

Strip steaks, taken from the short loin, are particularly tender, but not as tender as the tenderloin.  They can, however, but cut into thicker portions which is appealing to lovers of more rare beef.

Sometimes called New York Strip, you can find strip steaks just about everywhere!

6)    Porterhouse

Ahhh, the Porterhouse!  Part tenderloin and part strip steak, this hefty favorite divides the two with a bone that helps provide amazing flavor.  The Porterhouse has a larger side of tenderloin than on a T-bone.  Yum!

7)    T Bone

The yin to the Porterhouse’s yang, the T-bone is a more conventional favorite, yet still pricey in upscale restaurants.  The fact that this type of steak comes from the short loin section of the cow (and, thus, the most tender) makes it expensive.  A good bet.

8)    Bone-in Ribeye (Cote de Boeuf)

It’s the bone that gives this cut its flavor.  Leave the bone in and you leave the rich flavor intact.  The ribeye comes from the prime rib, which gives it its hearty flavor.