The best beef in the world?

There is a new winner and yes it is Kobe Beef in Kobe, Japan. It lives up to the hype, if you are in Kobe just try any of the better beef establishments in town. My personal list now reads as follows (in order, of course):

1. Kobe Beef, Kobe, Japan.
2. Dry-aged beef in Hermosillo, Mexico.
3. Southern Brazil, near Curitiba.
4. Lockhart, Texas, most of all the brisket at Smitty’s.

Maybe Argentina is next in line and it might place higher if I had consumed countryside barbecue there.
And yes, Michael Pollan and Mark Bittman are right: you should eat less beef. But Kobe is not the place to abstain. The reality is that eating beef in Kobe will make it very hard for you to eat beef almost anywhere else again.

The best beef in the world?” Marginal Revolution, June 1, 2008

Update April 2012: See “Food’s Biggest Scam: The Great Kobe Beef Lie,” by Larry Olmsted, Forbes, April 12, 2012


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1 Response to The best beef in the world?

  1. Love Food says:

    I know Japanese beef, I mean, I KNOW. I am from there. Growing up in an affluent family, I ate those so called “fancy” beef very often. What I don’t like is that people just assume Kobe Beef is the only great beef there is in Japan. WRONG. I can tell you from my personal experience that Kobe Beef is not the best. My personal favorites, and I consider them as the best of the best, are Matuzaka Gyu and Hida Gyu. Matsuzaka Gyu is very fine, extensively marbled, and literally “melts-in-your-mouth” quality. It is from Mie Prefecture. Hida Gyu is also the “melts-in-your-mouth” type, less marbled but the meat itself is just super tender. It is from Gifu prefecture. You need to make a trip to go there and taste what I am talking about here. I am a fan of Mark Bittman (The Best Recipes in The World), but I don’t know if he has truly seen Japan — I’ve only seen him traveling to Europe in all his TV episodes — to be ranking Japanese beef at all. Thanks.

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