Snake River Farms Kobe burgers?
I usually prefer to make my burgers at home to fashion them around my tastes; however, my local paper recently highlighted a commercial "American-style" Kobe burger from Snake River Farms that supposedly can be found at Trader Joe's. Excerpt from the article and link to SRF's website are below.
1) Has anyone tried this burger and, if so, is it worth the whopping calories and fat?
2) Has anyone seen these at TJ's in your area? I haven't had a chance to go searching at my TJ's yet.
I'm not sure if even I could justify ingesting that much fat in 8 oz., but I'm certainly curious. Thanks for any info!
Copied from San Jose Mercury News:
Snake River Farms
Kobe Beef Gourmet
$5.99 for 1 pound (2 8-ounce patties)
Too good for ketchup. Too good for a bun. Just use a knife and fork and savor every bite. After you've had one of these tender and deeply flavorful burger patties, you won't want to go back to basic burgers. But you probably should. At 750 calories and 67 fat grams per half-pound patty, think of them as a special-occasion food. The Idaho-based company crosses Japanese Wagyu and American Black Angus cattle for the high level of marbling (intramuscular fat) responsible for the incredible flavor and texture. Available at Trader Joe's.
This thread brought back memories!! I had a Kobe steak in Bangkok in 1967 (yes, sixty-seven) at a fancy-pants hotel restaurant. I couldn't believe how tender and tasty it was. I was a young man then. You are tempting me to try the American version and I think I will for partner and me, at least once. Thanks for the information. The "Thai" items at TJ's are marginal from my point of view. I make Thai curries from scratch using the pastes I get at Asian markets here in LA. It's good to see so many people experimenting with and enjoying international foods and dishes.
The burgers are that good.
Trader Joes carried them for a couple of months, but they are no longer there, and no longer in their computer systems. If you ask an employee, they will just say, duh.... it is not in the computer... duh.... don't know. Snake river Farms web site is really poor - their "contact us" link does not work. And it says Trader Joes carries the product nation wide. Obviously untrue.
I bought these and didn't even THINK about the fat and calorie punch until I got home... MAN did I get buyers remorse real quick...
That being said, I really did enjoy them. They release A LOT of fat on the grill and still remained very juicy when served. Also, while the 'beef taste was very mild, it was also very rich and tasty I just sprinkled some salt and pepper on them as they recommend grilling them while still frozen) ... They are also LARGE...
The only negative I found is the texture... VERY soft... like making a burger out of Ground Sirlion...
An earth shattering experience? No, but a tasty burger (especially on a toasted whole wheat bun, stone ground mustard, Boars Head Horseraddish Cheedar melted on top and lots of red onions)? YUP! :D
Thanks for your response. Almost better to buy it blindly than have prior knowledge of its guilt-inducing contents. Sounds like def. something I should grill (can see those fat-fueled flames!) than cook over the stovetop.
Soft is actually good for me since I like my burgers tender and loosely-packed. For me: forget the bun and regular accoutrements. I'll have it plain w/ whole grain mustard on side. And, of course, a side salad to be healthy :-)
re: try this
Thanks for digging up this link...very interesting. I guess what was once a trendy, pricey menu item is now turning up in major markets at a fairly accessible price.
Reading that thread has turned me off from trying a frozen, mass-produced Kobe burger, esp. since frozen patties are usually nasty to begin with. And I think I've had an epiphany that sometimes there CAN be too much fat. I'll go back to making my own burgers and not tarnish my first taste of Kobe in what I'm deducing is a sub-par product...
re: Carb Lover
My first taste of Kobe was snake river farms and it in no way detracted from my experience at Urasawa eating the real thing. They are so far removed from each other gastronomically that they don't even register as being from the same animal. (well, technically, they're not anyway :-)
I tried them once. I also had an American/Wagyu steak over New Years at a friends house in Phoenix. I felt both were fine but unremarkable. I did eat real kobe beef from Japan (several small 1 centimeter cubes) and there was a world of difference.
I am unconvinced that the American take on Kobe beef is worth the extra expense. Plus I think kobe is something that tastes better when it's savored in small amounts in a natural form (like dark chocolate, it tastes bad when you eat a lot of it but can be decadent in small amounts)... chopping Kobe up into mince seems like sacrelige.
like a dark chocolate that
re: Mr. Taster
Thanks for saving me from wasting 750 calories and 67 grams of fat; many other chow-worthy causes to allot those to. Had a feeling they couldn't be THAT good, but oh, the power of marketing...
Of course, if anyone has any opposing viewpoints, then I'm still open to listening...