At a gourmet foods place in Overland Park, KS, I saw Kobe beef. My wife would kill me if I brought home a $31 steaks so I settled for the (cheap) $5 burger to bring home, cook and share. Meanwhile I have seen on the Food Channel and other blogs/websites (see links below) that people line up for the thicker $41 dollar Kobe beef burgers.
I know the cows are grain and beer fed and rubbed down so I looked for a little more information while the burger was cooking.
But is it good that people would "fork over" (pardon the pun) $41 dollars instead of buying 41 ($1 burgers) from McDonalds or Burger King or getting 5 quarter or half pounders from Ruby Tuesday or those other so called gourmet burer places?
I should have possibly seared it on both sides first but instead broiled it. Then I put in in between 2 bread slices (I thought about putting on a bagel but nahhh). I tasted some of it as is and my wife said it was okay. It was very moist and had a distinctive meaty yet beefy taste. It was tender and smoother then a regular burger.
Well not bad. But what I kept on thinking was whether this new Gourmet foods place was going to sell Kobe and if so how much. Guess I will have to go back in a few weeks, ask and fine out.
someone who ate a burger and his thought
another good article