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Rosenblatt Kobe Beef

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I was a bit skeptical when I purchased a Kobe brisket from Rosenblatt, but it was really nicely marbled and cooked up beautifully. Cuts like butter (margarine?) and is pretty delicious. Don't know if it's a placebo effect or what but I was very impressed and will purchase again. (In Chicago Hungarian Kosher carries the whole briskets, which are a good weight and have an appropriate amount of fat left on it - nothing worse than overtrimmed brisket).

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  1. Yesterday, I walked past a store with a Rosenblatt poster on the window but I couldn't find anything inside that looked like Kobe or even prime. I guess I'd have to order online?
    That stuff is so well marbled that even I would be intimidated to get more than one steak and you ordered an entire brisket? I am truly humbled. :)

    2 Replies
    1. re: arifree

      You really need the fat for smoking because it's such a slow process you don't want the meat to dry out, but very little fat remained after 8 hours in the smoker.

      1. re: ferret

        ah, that answered my next question: how did you cook it? The idea of using a kobe brisket in a pot roast (with lots of wine and onions) seemed like a recipe for a very greasy gravy.

    2. Where are they selling it?