February 26, 2015
I’m gonna start this blog post by saying something I’ve never said about a video: I didn’t want to edit it. At all. I was ready to archive this footage and never look at it again. I wanted to keep it secret on a folder in some random hard drive that I’ve hidden away in the corner of an abandoned building. But I didn’t not edit it, and so I’m angry now, hungry and angry, because I want to eat this again and I know that I can’t. Looking over this footage again reopens that old wound. This was the best beef I ever had in my life, and no beef I have ever eaten has come anywhere close to as delicious as this Kobe beef here in this video.
So if you’re wondering what makes this beef so special, to begin with it’s a special type of Japanese cattle called Wagyu. Since there isn’t a lot of space for cattle to graze on in Japan, the workers actually massage the cow’s muscles to prevent loss of appetite or stiffness from being unable to walk around a lot. This also results in even fat distribution in the cow which is how the cut of beef looks so evenly marbled. Marbling just refers to how the fat is distributed in a piece of beef. In the case of Kobe beef it’s so evenly distributed and really fine looking, you don’t see a big line of gross fat that’s all tendon and chewy. It’s really like butter because the fat is so nicely distributed. Besides all the daily massaging, these cows are fed very high quality food and I also heard that the ranch workers even rub the cattle down with Sake which is apparently good at keeping their skin soft and creating soft meat in turn! Lots of work right? But I feel like all our livestock around the world should be treated this well.
I know some of you complain when watching our FAPFAPs, because it makes you hungry and you want to try it, but I feel like I can one-up you on the pain level this time. There’s a very good chance that you haven’t had anything like this, because Kobe beef isn’t really exported. And you don’t really have a frame of reference to compare this to: thinking of Kobe beef as “beef” is like comparing canned tuna to otoro sashimi. Sure, it’s the same animal, but the taste, texture, smell, experience, is entirely different. You can watch this video and feel curious; I watch this video and feel mourning for the best beef experience of my life. Tis better to have loved and lost than never to have loved at all, but in this case I’m not sure.
Ok, I’ll stop griping as if someone shot my dog. I’m not that sad. I’m just really hungry and I really want to eat this again and know that I can’t get it here in Korea. But I do know that we’ll be going back to this place whenever we go back to Kobe to visit our friends. Hey, I think we should visit them tomorrow. See you later, guise! Ha! No. But, hey, if I was rich, I’d be down for flying to Kobe on the weekends for the beef. Or maybe I should just move to Kobe. Hey: Kobe Bryant was actually named after the beef. It’s that good. Well, I wouldn’t name my kid after food, but I understand that Kobe beef is just that good.
I’ll share some pictures with you to make you hungrier:
And we have some extra scenes as well, because you can’t see enough of this meat:
If you’ve ever tried this, we’d love to hear if your experienced matched up with ours. Or, if not, I’d love to hear you whimpering in the comments. Hahaha no I’m kidding.