But Kobe beef is difficult to come by even in Japan, and
depending on the import laws at the moment, it is
impossible (or at least illegal) to find true Kobe beef in the
United States. What you’re far more likely to see is “Kobe-
style” beef, most of which comes from domestic animals
crossbred from Wagyu and Angus cattle. Meat from our
domestic “Kobe” beef tends to be leaner, darker, and
stronger in flavor than its Japanese counterpart, an artifact of
their Angus lineage and their American-style grass and grain
feed. Good American Kobe-style beef is usually the most
expensive beef on the market.
Incidentally, if you ever see someone offering “Kobe
burgers,” kindly refrain from ordering them. Kobe beef is
prized for its marbling, tenderness, and subtle flavor.
Burgers already have plenty of fat and tenderness because
of their grind, and subtle flavor is not what you want in a
hamburger. It’s a marketing gimmick, pure and simple. And
yes, Kobe Bryant really is named after the beef.
Color and Size
Q: How come when I buy beef sometimes it appears
purple and sometimes deep red? Should I select one over
the other?