The only Kobe beef you’ll find here is with Shaq

Our man Brian Erni passed along this four-part article from Forbes outlining the differences between actual Japanese Kobe beef and the various meats sold as Kobe beef here in the U.S.

It’s an interesting read and it certainly debunks the claims to Kobe beef-dom made on menus everywhere, plenty of which come with ridiculous price tags. I’ve never gone in for $50 burgers anyhow, so it doesn’t much matter to me.

The most fascinating part of the article is when he suggests we can develop new breeds of cows that produce more delicious beef. I’m in for that. Sign me up. I’ve never in my life thought, “you know what? Beef could be better.” But the notion is pretty exciting.

Also worth noting: I’ve heard Pat LaFrieda beef is not made with real Pat LaFrieda.


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