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Cheap Kobe beef at Biksbee's, Ridgefield CT

A new restaurant on Route 7 in Ridgefield, called Biksbee's (replacing the ill-fated steakhouse Lucille's) is offering what appears to be quite a low price on Kobe beef.

According to a huge full-page ad in today's Weston Forum, Biksbee's is offering two USDA Prime Kobe Beef steaks on their dinner menu - $25.99 for 8 ounces, and $34.99 for 16 ounces. The steaks include a choice of two: soup, salad or sides.

I thought Kobe beef was very very expensive, like $20 an ounce.... Maybe there are different kinds of Kobe??? I don't have a clue... Just thought this was a very reasonable amount for a dinner of this ilk.

Anyone been there yet?

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  1. American Kobe is nowhere near real Kobe from Japan, which is not available in the US. It is very good and I like the flavor and tenderness better than Angus. Depending on the cut, $30. is probably reasonable. Give it a try.

    1. I have eaten at Biksbee's numerous times since they opened in Ridgefield and highly recommend their Maryland Crabcakes. Have not tried their Kobe Beef Steak but will report back when I do. The place is becoming popular and has been very busy now that people are spreading the word about their quality food at reasonable prices - something Lucille's didn't offer.

      1. Kobe is an island in Japan, sort of a spa for cows who are fed the best grains and massaged to produce a beautifully marbled beef. The strain, Wagyu is raised here without the pampering, yet a happy ending for us the consumer.

        1 Reply
        1. re: trufflehound

          Actually Kobe is the capital of Hyogo prefecture in Japan. Any "Kobe" beef outside of Japan is technically Wagyu like the prior posters stated.

          The bigger issue is the Japanese beef grading scale compared to the US.

          Japanese grade beef from 1 to 12 rating.

          USDA Prime is roughly 5 or 6 on the Japanese grade. So USDA top quality cut of beef is a 50% quality cut in Japan.

          So in short, US "Kobe Style" beef is usually good quality beef, but in my personal opinion, its just a gimmick in most restaurants.

        2. Guess the place wasn't quite popular enough. The building is empty with a For Sale sign on it now.

          1 Reply
          1. As a steak is not really the best way to enjoy kobe (Japanese or American). It is also not the way it is typically prepared in Japan, except in western style restaurants. It's not unheard of, but the fattiness of the beef makes it better suited to other preparations. Also, like Angus, it gets way more notoriety than it deserves. There are a great many breeds of cattle that produce excellent beef, each with their own unique strengths and characteristics. Some are even a good deal more expensive than the real deal kobe in Japan.

            1. For the record, I never made it to Biksbee's before it closed. So I never tried the Kobe. But I would've if I could've.

              Daniel, if not steak for Kobe, what? A roast?

              4 Replies
              1. re: TrishUntrapped

                The two most typical preparations I've seen are for the beef to be very thinly sliced prior to cooking (often brought to the table raw on a platter with a hot stone in the center so that the diner cooks the beef himself - I cannot recall the term for this), or for a steak sized portion to be seared, then cut into small cubes which are then each cooked. It's not typical in Japan to cook or serve any meat as a piece as large as a steak. It is also commonly enjoyed raw in a similar fashion to sashimi, though the pieces are sliced thinner than fish typically is

                1. re: danieljdwyer

                  For the Record, true Japanese Kobe Beef is available in the US TREB. There are several company's that important. The 1-12 rating is that for Australian Kobe / Wagyu. The highest rated Kobe available in Japan or imported to the US is referred to as A5

                  In the states, there is no rating system. Some Wagyu cattle companies adopt Australian standards, others simply grade it as Gold or Mishima, with the Mishima being the best domestically produced.

                  1. re: negrazer

                    In Japan at least, mishima beef and kobe beef are separate products. Kobe beef comes from anywhere in the Hyogo prefecture, of which Kobe is the capital, while mishima beef comes from Mishima Island, a part of the Yamaguchi prefecture. The two come from distinct breeds of cattle, with mishima being more what you could call a heritage breed, while kobe is the result of modern breeding techniques and extensive cross breeding. They are different in flavor, mishima being quite a bit beefier.

                    1. re: danieljdwyer

                      good info daniel

                      the mishima i was referencing is the grade some producers use, such as strube ranch. Why they refer to their wagyu beef as that...dunno

              2. Thanks for the info everyone. I want to try Kobe someday, but I want a good example of it. Probably just one bite will do.