I finally managed to track down some Kobe beef. I went to an upscale joint in an upmarket town called Walnut Creek here in Northern California. Since it was a Friday, apparently I was just in time.
"We don't have many left," one of the butchers said. "We're shipping a whole loin to the Philippines"—(I could see them cutting them as he spoke)—" . . . and a football player just came in and bought five of those New Yorks. Football players have a lot of money, y'know."
I didn't know until he told me what three of the New Yorks would cost me: a cool ninety US bucks. That's as much as they charge for a filet mignon in an upscale steakhouse around here (why do I get the feeling "upscale" will be a frequent term around this blog?) That's $103 Canadian and 51 British pounds, for the curious.
I had them shrinkwrap them immediately and they went in the freezer the moment they got home. They aren't as well marbled as the ones I saw in Japan—those were almost more white than red—but they look pretty damned good, don't you think? (The price marked for the beef in the photo works out to about US $25/lb.—less than the $39/lb. I paid for these.) They're about an inch thick and 15 oz. each. Certainly more than I'll ever be able to eat at one sitting.
One of the countermen handed me his card and told me to email him if I ever wanted him to send me some to Montreal. His folks live in Ontario.
If you're interested, contact Dan Brant at dbrant@andronicos.com.
Can't wait till I get these bastards home and in that pan.
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