THE BUCKET LIST LIBRARY

Kobe Beef

For red meat lovers, this is arguably the very best you can get.

You have heard of the Pampered Chef, now meet the pampered cow.  Kobe beef takes the concept of steak to a whole new level. Those clever Japanese have applied the idea that by treating their cows to the best possible animal husbandry – essentially pampering their livestock in every conceivable way – it would result in the best possible meat – and this theory proved to be spot on.

Kobe beef cows drink beer, are massaged with rice wine and get to listen to classical music!

Kobe beef is renowned for its marbled texture, tenderness and superior flavour.  To retain maximum flavour Kobe beef should not be cooked beyond medium rare.  The fat in Kobe beef has a lower melting point than normal beef, so if it is cooked for too long it begins to melt away.  And it is this ‘melt in the mouth’ tenderness that really makes Kobe beef such an exceptional culinary experience.

I would recommend having it in a restaurant to make sure you ensure that it is cooked just right and to ensure that you get to enjoy the experience without stress.

In the same way that Champagne production is restricted to one particular region of France, Kobe beef can only be raised in the Hyogo province of Japan and just like Champagne,

It does not come cheap!  When I first tried Kobe beef it was during a special restaurant promotion offering 2 for the price of one.  So seize your opportunities when and where you can.  If you are a meat eater, this is an absolute must for your food bucket list.

Our Recommended wine for the experience

With not a hint of forest floor in sight 😉 we recommend:

Apothic Winemakers’ Blend Red

Origin: California, U.S.A.

The producer’s website says: “Inspired by the “Apotheca” a mysterious place where wine was blended and stored in 13th century Europe. Apothic Red offers a masterful blend of wines including Zinfandel, Syrah, Cabernet, Sauvignon, and Merlot, creating layers of dark red fruit complemented by hints of vanilla and mocha.”

We say: a stonkingly good and very reasonably priced red to tickle the tonsils and make the most of your bucket list Japanese engineered top notch meat fest!

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