Cheapening Kobe Beef

[Jack]

I notice the stupid Kobe Beef craze in North America lately. Diners are selling half-pound Kobe beef burgers for $9.99. In Canada you get Kobe Beef steak for $25. Go figure. Everyone is calling any beef "Kobe beef" which is made in the U.S. or Canada.

I think the Kobe beef producers' association should trade mark the name like the French have done with Champagne, Dijon, Cognac. No one can call beef "Kobe" unless its made in the very traditional "Kobe" style. Leave it to the Americans to cheapen yet another brand.

[Samurai_Jerk]

No one can call beef "Kobe" unless its made in the very traditional "Kobe" style. Leave it to the Americans to cheapen yet another brand.

How do you make Kobe beef in the traditional way? It's the type of cow that makes it Kobe beef you fucking moron.

[Ptyx]

http://en.wikipedia.org/wiki/Wagyu

"Echoing France's fight over Champagne, in November 2006, Japan's Ministry of Agriculture has decided to reject any beef labeled as "Wagyu" from foreign-bred cattle[2]. The international Wagyu industry continues to refer to beef with Wagyu genetics as "Wagyu".

It's same thing with champagne by the way, there are laws in Europe about it but not in the U.S.

[Jack]

How do you make Kobe beef in the traditional way? It's the type of cow that makes it Kobe beef you fucking moron.

Perhaps a moron but unlike you I know what I am and not pretend that I know everything. For starters, I don't know how a cow becomes beef. Also, I don't know what a "type of cow" is. I know what a "breed of cattle" is, however. In addition, there is more to Kobe Beef than just the breed of the animal. So yes, Americans, like everything else in luxury, they take it and cheapen it by cutting zillions of corners and then sell it as Kobe Beef. That's why you have Coach and Ralph Lauren in every outlet mall in the U.S. but you will never find Hermes or Louis Vuitton in those malls.
kapeesh? Or what I just wrote is too sophisticated for you to comprehend?

[Mulboyne]

FG Wagyu Thread

[Greji]

Or what I just wrote is too sophisticated for you to comprehend?

Maybe so, but not enough to make me eat cow meat!
Kobe beef does not have to come from Kobe, but if definately is not from cows!

[amdg]

http://www.jetro.go.jp/en/invest/setting_up/laws/section5/page2.html

A system called the Regional Collective Trademark system was also introduced by a legal amendment in 2005 in order to protect and strengthen regional brands. This allows the registration of marks consisting of a regional name and generic name for a commodity or service, such as Matsuzaka-Gyu (beef produced in the Matsuzaka region in Japan) and Aomori-Ringo (apples produced in the Aomori region in Japan), provided that certain requirements, such as being sufficiently well-known in a certain area, are met.

But this protection is only within Japan.

French wines are protected by the Appellation d'origine contrôlée, but the US has been rather reluctant to comply with any laws regarding the protection of geographical designations of origin.

[Samurai_Jerk]

In addition, there is more to Kobe Beef than just the breed of the animal.

If you know that, then why don't you enlighten us? There really is nothing more to it than the breed of cattle. And don't give me that bullshit about the cows being beer fed and massaged because it's not true.

[omae mona]

I notice the stupid Kobe Beef craze in North America lately. Diners are selling half-pound Kobe beef burgers for $9.99. In Canada you get Kobe Beef steak for $25. Go figure. Everyone is calling any beef "Kobe beef" which is made in the U.S. or Canada.

Well if you ask me, the real crime is exposing this heavenly manna to heat. Kobe gyuu-sashi is the only way to go!

[Oradea]

I will take matsuzaka beef or hida beef over kobe beef any day.

[Samurai_Jerk]

Japanese beef if great for teppan-yaki but not really for cookouts.

[Mike Oxlong]