Paul Anthony's in Jackson now serves...
- Thread starter dawgstudent
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Comparative to a Smash Burger at Neon Pig in Tupelo?
If you've never had one, you haven't lived.
If you've never had one, you haven't lived.
Combination of 'urban legend' and 'good marketing' ...
Link is to a really informative article on Kobe Bef in Japan.
Exerpt ...
In order to be certified as “Kobe beef,” meat must come from a Tajima steer that was born, raised and slaughtered in Hyogo Prefecture, and must meet a set of quality standards that are the strictest in Japan. Tajima cows have fine muscle fiber and a high degree of fat marbling, which is why their meat tends to rank high in all quality factors.
Approximately 7,000 head of Tajima cattle go to market every year, but only about 4,000 make the grade as Kobe beef. And while the animals do require special care, the stories about music, massage and beer are — ahem — just a bunch of bull. “We actually don’t know how those rumors started,” the official told me. “There may be a farmer who occasionally gives a cow a rub down, but neither music nor massage is standard practice and neither would affect the quality of the meat.
And the beer?
“You’ve seen the price of beer in Japan,” he quipped. “Who could afford to give that to cows?”
http://www.japantimes.co.jp/news/2013/12/16/reference/kobe-beef-2/
Link is to a really informative article on Kobe Bef in Japan.
Exerpt ...
In order to be certified as “Kobe beef,” meat must come from a Tajima steer that was born, raised and slaughtered in Hyogo Prefecture, and must meet a set of quality standards that are the strictest in Japan. Tajima cows have fine muscle fiber and a high degree of fat marbling, which is why their meat tends to rank high in all quality factors.
Approximately 7,000 head of Tajima cattle go to market every year, but only about 4,000 make the grade as Kobe beef. And while the animals do require special care, the stories about music, massage and beer are — ahem — just a bunch of bull. “We actually don’t know how those rumors started,” the official told me. “There may be a farmer who occasionally gives a cow a rub down, but neither music nor massage is standard practice and neither would affect the quality of the meat.
And the beer?
“You’ve seen the price of beer in Japan,” he quipped. “Who could afford to give that to cows?”
http://www.japantimes.co.jp/news/2013/12/16/reference/kobe-beef-2/
They do have great prices on live crawfish...
I have gotten several sacks from them and was very pleased.
I tried some they boiled once and they were way under-seasoned...
I have gotten several sacks from them and was very pleased.
I tried some they boiled once and they were way under-seasoned...
What I know about Kobe beef is there is no such thing...
I had the pleasure of going on an all expense paid trip to Japan last year via Kubota to tour the country and plants. I learned that Kobe beef is what Americans call it. If you ask for Kobe beef in Japan they look at you silly, its simply Japanese beef. What makes it so tasty, is the fact that the fat is integrated into the meat by what process I have no idea, but I got to eat it several times while there and I couldn't stop eating it. We ate at one local restaurant where you sit below floor level and there is a grill in front you. They bring out raw meat, vegetables, rice, etc and you cook your own food. Man that beef would just melt in your mouth even if you tried to burn it. That's all I know about Kobe beef and I have never tasted anything like it here.
I had the pleasure of going on an all expense paid trip to Japan last year via Kubota to tour the country and plants. I learned that Kobe beef is what Americans call it. If you ask for Kobe beef in Japan they look at you silly, its simply Japanese beef. What makes it so tasty, is the fact that the fat is integrated into the meat by what process I have no idea, but I got to eat it several times while there and I couldn't stop eating it. We ate at one local restaurant where you sit below floor level and there is a grill in front you. They bring out raw meat, vegetables, rice, etc and you cook your own food. Man that beef would just melt in your mouth even if you tried to burn it. That's all I know about Kobe beef and I have never tasted anything like it here.
That's not correct. There is a difference because bacteria exist on the surface of beef (anywhere it touches anything). Ground meat no matter where it comes from on a cow is ground up inside and surface meat, therefore the bacteria is mixed throughout. When you cook a steak just for a minute or two the bacteria on the surface are killed. I've got dozens of friends that raise beef cattle that will look at you like your head is on fire if you say you want your hamburger medium.
Had a burger from there today. It ranks among the tops in Jxn. However, we had a close to 30 minute wait and there were only two other tables there.
I normally order pittsburg. Grill hot as **** for 30 seconds on each side
Disagree with your friends. Ive been eating med rare burgers for 20 yrs and never been sick.
Disagree with your friends. Ive been eating med rare burgers for 20 yrs and never been sick.
I've had the one from the Gluckstadt P.A.Market a number of times. It's good, very good. In line with 5 guys or maybe better. Five guys has more toppings but the P.A.Market bun is ridiculous. It's like a fancy brioche or something. I could eat just the bun and be happy.
