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Kobe Beef and Elk

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I stopped by The Kosher Marketplace this evening on the way home from work. It seems they've started carrying kosher Kobe beef as well as Elk. Elk was "reasonably" priced at $20 a pound for loin steak, but the Kobe beef, depending on the cut, was from $30 to $60 a pound. Yikes! I bought some Elk, though I'm not sure what to do it- there's no marbling at all, it's just a hunk of pure protein.

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  1. Hi CWY--

    Since Shabbos is coming, make elk cholent.

    1. The one time I had elk (at the OU dinner in LA a year ago, at Prime Grill alav hashalom), it was served in two forms -- braised like cholent meat, and made into a hamburger. Both were delicious.

      3 Replies
      1. re: zsero

        The Elk I got was loin steaks. I'm worried that they're gonna be a bit tough. But if it's anything like bison, though, the trick is to just serve as rare as possible.

        One thing annoyed me- they were selling Kobe beef stew meat. What a waste. There's no need for stew meat to be so marbled and tender- that's the whole point of stewing!

        1. re: CWY

          Correct me if I'm wrong, but if you have a Kobe cow, isn't some of the meat going to only be stew-quality? Granted, it would be fantastic stew quality, but the whole cow isn't going to be top notch steak-worthy, right?

          1. re: craigcep

            Yeah, you're right, but who in their right mind would pay $30 a pound for stew meat?

      2. I also bought some the other night (of the elk steak) at Kosher Marketplace!! I actual pan sauteed them in a cast iron pan in some coconut oil and sprinkled some garlic salt on it!! Really nice, delicious and very moist! I too expected it to be drier. Oh and there was no gaminess either!