What is Kobe Beef? Kobe beef comes from a breed of cattle called "Wagyu", a black-haired breed of cattle . It is widely recognized as the best quality of beef due to its high degree of marbling which gives tenderness, juiciness, and flavor unrivaled by any other cattle anywhere in the world.   To be called Kobe beef, the Wagyu cattle must have been fed in confinement for an extended period of time while in the Prefecture of Kobe, Japan.  Until recently, that meant that Kobe Beef was bred and raised in Kobe, Japan.  But not anymore.

Most Kobe Beef today is bred and raised in California and Australia.  For example, Harris Ranch in California is contracted with beef producers in Kobe to breed and raise their cattle in California, where land and grain is relatively inexpensive.  The cattle is raised and fed under the exacting specifications for Kobe Beef.  When the cattle is almost ready for slaughter, it is shipped to Kobe, Japan, where its feeding is completed, and the cattle is slaughtered. The beef are only fed a special diet and are massaged with sake to give it the special flavor.

In most of the world, the quality of beef is measured by the amount of marbled fat in the rib eye muscle. The meat from the entire carcass receives the quality grade based on the finely marbled fat in the rib eye:  the more marbled fat, then the higher the grade. 

In the United States, the highest quality of beef (USDA Prime) has between 6% and 8% fat within the rib eye muscle. By contrast, the highest quality of beef in Japan (Japanese Grade A5, where the A5 refers to the degree of marbling) is between 20% and 25% fat.  A5 is considered top quality beef, and it is usually sold to restaurants and commercial kitchens rather than consumers. 

In this picture you can see the marbling in the meat.

Because of the higher content of fat in the meat you can see the flame on the grill.

By the way, Phuc tried to buy 50lb of Kobe beef but his purveyor could only provide 40lb.  Kobe beef is so rare and it is solely reserved for restaurant like Alexander in Sunnyvale, known for their Kobe Beef, which they charge $100 per steak.  The only way for Phuc to get the meat is to pay cash, so there are no trace... and Puc had to pick up the meat right away.  40lb of Kobe beef is a rare commodity to leave laying around in the warehouse.  It will be snatched right away by known restaurant.

Phuc was in charge of the wine so we know for sure the wine is going to be outstanding just like the Kobe Beef.

Tuan, Tuan, Long and Tuan.. There are just too many Tuan in the group! 

The fist piece of meat is done and I am slicing it..  30 lb of Kobe beef to slice is a real workout.  In the end we served the meat in steak form... Not enough time to slice 30lb for a hungry crowd.

This picture was taken before we finish setting up all the dishes. We had Eggplant salad dish, a bowl of mixed salad, Spaghetti with roasted eggplant and cherry tomato, roasted yellow corn, etc...