Werner at Atlantique in Cote des Neiges has informed me that he will soon be able to get Kobe beef. "Now that there's an embargo on Canadian beef because of Mad Cow, the stuff destined for Japan (read: the "Kobe" steak that's actually raised here, then sent to Japan for finishing) has been rerouted to distributors here in Canada."
He warned me that it will be expensive. $50 a pound? Maybe, he said. "You'd be better off buying a whole cut — say, half a loin, which we could cut into steaks and then vacuum-pack. Then you could freeze them. I could give you a lower price because I'm getting rid of them so quickly."
But he was defiant about his own steaks. "I trim them to perfection, then dry-age them for five weeks. You just can't get a better steak in Montreal." The Steakathon seemed to prove he was partially correct.
I'm off to Japan on Thursday. I'm not sure I can actually get some Kobe steaks but I'll film everything and do my damndest to return with something. Let's see if I can pull off yet another trip in First Class!
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