Recent Cut Experiences? No more Japanese Kobe...
- Porthos Jan 26, 2011 09:05 AM
I was finally going to get around to trying Cut but noticed on their online menu that Japanese Kobe is no longer being offered. Anyone know why? Is it because business is slow and they can't stock such a premium item? Has anything else changed or declined in quality?
From what I understand not enough demand for it, and previous health concerns about foot-mouth disease of Japanese cattle.
And to be honest with you, I really didn't enjoy the Kobe / Wagyu steaks I've had there, or anywhere else. Just a bad use of Kobe / Waguy beef ... better reserved sliced thin and for shabu shabu. In the same way I don't want to eat a block of proscuitto, I don't want to eat a big thick cut of Kobe / Wagyu beef.
If they have taken it off the menu, IMO it's not a great loss and perhaps (unlikely as it may be) they might actually lower the prices of the other items since now there doesn't need to be a Kobe subsidy.
I'd agree except that I was planning on constructing a tasting of Nebraska dry aged corn fed ribeye, vs Black Angus Kansas City dry aged ribeye, vs the Japanese Kobe.
But I agree re kobe in general. At Kagaya, I actually prefer just the prime stuff over Kobe anyways just as I prefer chu toro over o toro. The fat content can be overwhelming.
418 E. 2nd Street, Los Angeles, CA 90012
Black Angus Restaurant
455 N Azusa Ave, West Covina, CA 91791