politics

Perdue barbecues to sell Japanese on buying more U.S. beef

98 Comments
By Yuri Kageyama

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98 Comments
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Yuck

-8 ( +16 / -24 )

well... sorry. I'm more into kobe beef.. quality over quantity :D

5 ( +22 / -17 )

Go ahead and keep threatening your allies and friends.

22 ( +30 / -8 )

well... sorry. I'm more into kobe beef.. quality over quantity :D

I prefer Kobe beef as well, but your personal preference towards a different type of beef has no correlation to the quality of either.

10 ( +19 / -9 )

American beef has too much fat and gristle on it. I prefer Australian range beef beef over US lot feed beef. US beef is known for its low quality.

-14 ( +20 / -34 )

American beef has too much fat and gristle on it.

Obviously no one wants gristle, but without fat there is limited taste

16 ( +18 / -2 )

Poor quality beef, in terms of both meat and threats.

No thanks.

1 ( +20 / -19 )

I won't eat anything that makes me that fat.

-14 ( +11 / -25 )

well... sorry. I'm more into kobe beef.. quality over quantity :D

How many people can afford the insane price of kobe beef?

15 ( +19 / -4 )

If you prefer meat to fat, American beef is awesome.

14 ( +25 / -11 )

Only if it's organic and grass fed, thank you.

9 ( +16 / -7 )

YuriOtani, you do know that all that wonderful marbling of Kobe beef and Mizawa beef is fat, right? As for gristle, I think you may be buying cheaper cuts. I am no shill for US beef, but there is some pretty good US Prime steak that tastes delicious.

20 ( +24 / -4 )

Contamination of meat by heavy metals, veterinary drugs and pesticides is a problem which the U.S. government has for the most part ignored. And while bacterial contaminants can be killed by cooking, chemical residues stay in the meat.

https://articles.mercola.com/sites/articles/archive/2010/05/18/american-meat-is-even-more-disgusting-than-you-thought.aspx

https://www.huffpost.com/entry/these-american-meat-produ_n_5153275

9 ( +20 / -11 )

US beef cannot be trusted - that company is little better than China when it comes to food control. I'll take Japanese, Aussie or Canadian beef any day over American beef.

14 ( +26 / -12 )

I am yet to see or eat a nice cut of US beef in Japan. The cuts are mostly chuck or shoulder, have very little flavor and large strings of fat and gristle through the meat. That's without mentioning the hormones and steroids fed to the cattle. It seems the US export beef is just the crap they can't sell in the US. I refuse to buy it. I buy blocks of Aussie sirloin online and they are delicious.

6 ( +16 / -10 )

Kobe Beef isn't expensive if you know where to shop or eat but its not a beef to eat everyday, just for special occassions. We have also been buying very good quality American Angus Beef. We still also buy the Black Japanese beef, especially we stock up the freezer when we see it for sale price. Sometimes, there's also very good Australian beefs. We buy the thin slice beefs, steaks and beef blocks. In America, there are also the Japanese Wagyu cows.

Kobe Beef is high in fat content too. Wagyu cows are rarely grass fed and usually spend their lives in small pens.

3 ( +10 / -7 )

Using implied threats to force others to buy an inferior product.

Nasty American beef full of hormones and who knows what other ingredients, all raised and processed in squalid conditions. Compare that to Japanese beef especially the world renowned Kobe beef, where each cow is raised open range and subject to sake and body massages.

-4 ( +14 / -18 )

Try beef from New Zealand. Yummy !

Much better than beef from the USA.

3 ( +14 / -11 )

I believe sir, that Trump ripped up the TTP agreement. Thus Japan has been signing other trade deals.

Want a new deal? Got a beef about something? Call your boss!

13 ( +16 / -3 )

In Kobe one of the best places for Kobe Beef is, Kobe Beef Steak Restaurant Royal Mouriya near to Hands. They have three restaurants in one small street. They have their own farm. Kobe Beef dinner for about ¥7,000, a bit less during lunch hours. You can their steak outlets or shops they supply and buy a good sized steak for ¥1,500 or thin sliced beef.

3 ( +5 / -2 )

Zichi

How many families can afford 7,000yen per head for dinner.

9 ( +13 / -4 )

Yamanashi beef is another good one and can be ordered online.

3 ( +3 / -0 )

where each cow is raised open range

Now here's a comment that is going to take some serious beating in terms of cluelessness!

6 ( +7 / -1 )

How many families can afford 7,000yen per head for dinner.

There are many because the three Mouriya restaurants are always full. There are are also other style restaurants charging that and more. But I wouldn't take my kids just my wife for a special night out. Some of the Mouriya restaurants don't allow children.

Here in Hyogo you easily find American Angus Beef steak and beef block. The steak is less than ¥1,000. Last week we bought a packet of two steaks for sale price of ¥500.

0 ( +3 / -3 )

Yeah..... 330 Million Americans are being poisoned by U.S. Beef. Sure... maybe some of U.S. beef might be crap but it is not an epidemic. I've eaten U.S. Beef all my life... same with my friends, and we're all doing fine. Japan needs to cooperate and drop the protective tariffs.

-1 ( +10 / -11 )

Zichi,

Last week we bought a packet of two steaks for sale price of ¥500.

Where and what was the weight.?

I consider 100g for 500yen as expensive if buying ti prepare at home.

5 ( +6 / -1 )

Japan eating more beef would not be progress. For Japanese people or the planet.

There are lots of American foods that aren't beef but I would like to see more of in Japan. Just off the top of my head, they would be stuff with unique flavours like chipotle, multigrain stuff, bread, crackers, cereals, Impossible burger-type advanced veggie food, milk substitutes, nut butters. I'd like to buy pork with the skin on for crackling, if Mr. Perdue could arrange that.

fwiw, my family does eat beef quite often, but usually stretched out in stews, pasta sauce etc. Lump of meat (steak, chop, ribs, etc) next to lump of carbs cooking gets expensive when there are five of you.

5 ( +5 / -0 )

Just give them their deal on beef so they will finally shut up. They don't seem to care about anything else so Japan can still enjoy a comfortable trade surplus with the US after that.

There's so much beef in Japan, and a general distrust in foreign products anyway, I don't see why US meat would sell more after a deal.

1 ( +4 / -3 )

If I see "buta" and "gyu" not much different in prices at supermarket, I buy "gyu" without hesitation. I am tired of eating "buta" just because it is cheap.

4 ( +5 / -1 )

Perdue said Monday that as a top consumer of U.S. beef, Japan should treat the U.S. fairly.

3 ( +3 / -0 )

What about french beef?

-5 ( +2 / -7 )

Where and what was the weight.?

I consider 100g for 500yen as expensive if buying ti prepare at home.

Had to go and check my freezer for the Angus Beef. Two steaks, nice marble, 302 grams. Original price here in Hyogo with tax ¥644 but we got it for 40% off for ¥386 with tax. Like I said we watch out for the sale prices and stock up the freezer. There are three packets at the moment. We usually eat steak once per week.

We also buy very good quality and priced American pork filet.

3 ( +3 / -0 )

Japanese beef is quite nice and not always expensive. Of course the Kobe beef branded stuff is more expensive. Personally, I don’t really like the heavily marbled beef. It’s oily and has very little flavor when cooked as a steak. All the US beef I’ve tasted is very similar with little flavor and very oily when cooked. I prefer Aussie beef. It is not heavily marbled and mostly comes from free range stocks that live in the arid and semiarid areas of Queensland. They do not have a lot of fat in the meat and are not fed growth hormones and dietary supplements. I’ll take a 3-4cm thick piece of Aussie rump over a fatty and tasteless piece of US chuck steak any day. An 850 gram chunk of Aussie grass fed sirloin is a little over ¥2,000 from Whole Meat online store. I wouldn’t eat anything else as a steak.

0 ( +1 / -1 )

get some IBERIKO buta ;)

I am tired of eating "buta" just because it is cheap.

1 ( +2 / -1 )

If people want good meats for good prices then check out

https://www.themeatguy.jp/en/

I've been buying off him for years and never disappointed.

1 ( +3 / -2 )

Sounds like the soft threat before Donnie boy focuses(if you want to call it that LOL!) on Japan!

This guy is so clueless, LOOK at the size of the cut he has, way too big for the VAST majority of users by someone in Japan.

Anyone know where a guy can buy a GOOD, but smallish gas grill in Japan, I love BBQ on charcoal on my deck but a small gas grill would be great for year round use, not just for beef of course!

2 ( +4 / -2 )

Nice to see so many people recommending/preferring Aussie beef. I am not really sure which is better since i usually buy cheaper cuts and i havent done a side-by-side comparison. But regardless of whether the beef is tastier or not, more American beef in the supermarkets will bring down the price of other beef through competition.

Kobe beef isnt necessarily the best in Japan, its just the one most well known by foreigners. Matsuzaka is another one which is probably more popular with Japanese people. Either way, while wagyu is delicious, i cant eat more than 100g in one sitting. Its nice as a treat, but for cooking several times a week, i prefer a lean beef cut Aussie or US beef.

3 ( +3 / -0 )

GW, you can get a Weber Q1200, (or Q1250 if you prefer small camping-style cans) or the Q2200 or Q3200. All are portable and available in Japan. I have a Q1250 on my balcony. It works like a charm.

1 ( +1 / -0 )

Love good cuts of beef that are well-priced. I've had good cuts of American beef in Japan, but it's always been expensive. With the price of American beef going up, I've been buying Aussie beef, even as an American. It's simply economics. Charge more and people will buy less. I wish the president would get it.

4 ( +4 / -0 )

Kobe beef, however it is bought is extremely expensive.

Consuming beef due to its heavy environmental impact is not to be recommended.

-1 ( +1 / -2 )

The easiest small gas grill is the Iwatani one that runs off cassette gas. Its small and better for pork and chicken, which cook at lower temps and need to cook through, but will work for yakiniku style thin beef. For steaks, buy a cheap cast iron pan and crank it as hot as you can for a good sear. If we've just got 5-600g to cook, I'll use the Iwatani and not bother lighting up some charcoal. You can also use it indoors under a cooker hood, though best not with super smoky foods like pork belly or "horumono" (intestines-delicious). I'm sure a Weber is better, but they cost 8-10 times the price and don't run on little gas cans you can buy anywhere in Japan.

https://www.amazon.co.jp/dp/B01J75X7J4/ref=psdc_4083251_t1_B01IGHIFV4

0 ( +0 / -0 )

Haters out en masse today. Well, Costco has very good American beef and it isn't insanely overpriced like a lot of the Japanese beef in the stores and has a fairly low amount of fat. Japanese beef is good but you get a lot more bang for the buck with American.

2 ( +5 / -3 )

These are the top ratings from high to low

Japan (No. 1)

New Zealand

Australia

Canada

US

South Korea

China

Rest of the World

Britain (Never ever buy British beef)

-4 ( +4 / -8 )

Thanks Tanoshii00 will look into those, while I have tons of space to use gas or whatever as I live in the sticks I wonder what the electrics are like these days, …..something to check out!

0 ( +0 / -0 )

kohakuebisu

Thx, that is probably a bit too small & I would want something to bake a bit as well as grill, I do see where that little unit would do the trick for some stuff!

I have a nice hibachi I have been using for about 15years now for when I want to chill & grill with some charcoal! And sit around & slowly cook chat & enjoy a few good beverages!

But al also hankering for something that could do a small chicken, foils wrapped fish etc, especially when I know it will get super smoky

0 ( +0 / -0 )

Had a BBQ last week. Had both US and Japan beef. There is no question which is better. I felt bad for serving US beef to my guests.

-8 ( +1 / -9 )

I am yet to find good quality US beef at supermarket. Just some humongous steaks full of fat. I often buy cheaper Japanese beef, and Australia and New Zealand beef. I personally like lean cuts

0 ( +5 / -5 )

If people want good meats for good prices then check out

https://www.themeatguy.jp/en/

I've been buying off him for years and never disappointed.

I went to that site once, and he was promising to donate a certain percentage of each purchase to whomever was running against GW Bush (probably Kerry). There was no opt out. Dumbest advertising I have ever seen. I didn't want to donate to Kerry's campaign, so I didn't buy anything there. Have never been back, and I doubt I was the only one.

Better for me as well. Too much meat is not a good idea, and I would rather support local producers.

1 ( +3 / -2 )

I bought a few U.S. steaks at Costco last week..... they cost more than I liked to pay but they were excellent. I'm hoping Trump pounds Japan into submission.... especially regarding tariffs on U.S. Beef!!!!

1 ( +4 / -3 )

If people want good meats for good prices then check out

https://www.themeatguy.jp/en/

I've been buying off him for years and never disappointed.

I went to that site once, and he was promising to donate a certain percentage of each purchase to whomever was running against GW Bush (probably Kerry). There was no opt out. Dumbest advertising I have ever seen. I didn't want to donate to Kerry's campaign, so I didn't buy anything there. Have never been back, and I doubt I was the only one.

I know themeatguy and would not buy from him simply on principle. Support a democrat with my meat purchase? How To Get Indigestion 101

-3 ( +4 / -7 )

Other countries tailor their products to their market. American meat exporters could try selling to Japan the types of beef the Japanese like to eat; and untainted with chemicals and hormones.

3 ( +4 / -1 )

eat like Americans have diseases like Americans

3 ( +8 / -5 )

commanteer

So you know the political persuasions of the people and organisations you purchase goods and services from. Just how would you know if they were democrat or not, or communist party, which is many Japanese farmers. I've never seen any adverts on The Meat Guy for political donations. So you visited the site what back in 2002?

2 ( +2 / -0 )

As I live in CO, there is a lot of Angus that is locally bred here. I hear all the haters, and yet when my aquaintance from Japan had some of the steaks I made, she asked me if I had more... I only defrosted one pair of steaks too... US beef has many different qualities, and people can CHOOSE how much fat or lean ratio they want. Depends on the cut. Ground beef ranges from 80% meat 20% fat to 98% lean 2% fat. 80%~83% is great for burgers, 90%+ is great for chili, tacos, pasta etc.

But let's not let that stereotypical mindset keep you from spouting mistruths. The Kobe farmers love charging "premium" prices for suckers, just like "premium" strawberries and melons etc...

Some beef is non-GMO, and some is. People pay more for the non-GMO, and it doesn't last as long.

In the end Trump and cronies aren't helping with their force buy 'murican mentality either.

1 ( +4 / -3 )

Yeah..... 330 Million Americans are being poisoned by U.S. Beef. Sure... maybe some of U.S. beef might be crap but it is not an epidemic. I've eaten U.S. Beef all my life... same with my friends, and we're all doing fine. Japan needs to cooperate and drop the protective tariffs.

But are you all doing fine though? You voted in the greatest moron on this planet to be the president, I would say that is anything but fine.

4 ( +7 / -3 )

Better for me as well. Too much meat is not a good idea, and I would rather support local producers.

I do agree with this, but it depends on what products are locally produced (and how much they charge). In my state there is plenty of farming done to give us locals really good quality products from beef to produce. I think the only things that aren't grown here is some avacados, lettuce, and a few specific items that are usually imported from Mexico, or other states in the US. Fresh freshwater fish is fairly easy to get. But saltwater seafood costs a lot more.

Locally bred angus, milk, butter, pork, lamb, buffalo, tea, are some products I can name off hand.

It has occurred to me that the folks that have only had access to US "beef" that has tons of fat may be only kind given in order to make the locally grown beef seem better (aka stacking the deck). I've never gotten fatty steaks in the US unless it was by choice. I'm more of a lean cut person though, and there is PLENTY of that in the US.

2 ( +2 / -0 )

Just a note for the BBQ boffins. It is illegal to use charcoal BBQs on apartment balconies. It is a serious fire risk. Gas BBQs are ok, of course.

Also, there has been a spate of explosions caused by those single burner nabe cookers when people use them for BBQs. They are not designed to have BBQ plates on them. The plates heat the cans and they explode.

I have a large five burner US style BBQ in my garden. I connected it to my house LPG. I can BBQ anytime I like in style.

0 ( +2 / -2 )

people can CHOOSE how much fat or lean ratio they want. Depends on the cut. Ground beef ranges from 80% meat 20% fat to 98% lean 2% fat. 80%~83% is great for burgers, 90%+ is great for chili, tacos, pasta etc.

I've never seen beef outside Japan that has the degree of marbling that Japanese grade-A beef does.

3 ( +3 / -0 )

GOOD American Beef is delicious - As a grilled 'Steak On A Plate' - its almost certainly the best Value. For Teppanyaki/Shabu Shabu then 'real' Kobe Beef is unmatched. Japanese Beef in general is very good.

Aussie Beef? Its ok heavily seasoned and thrown into a Hamburger/ Meat Sauce etc, but as 'Steak' - its tasteless rubbish.

British Beef is excellent...in the UK where it is actually quite expensive but very tasty. Any small health risks (which were well justified)which WERE from cheap off cuts in the UK are long gone.

The small amount of Kiwi beef I have tried has all been quite excellent.

4 ( +5 / -1 )

If you like fatty marbled beef, then Kobe, or wagyu is the way to go, but dont forget that wagyu is produced in the US too!

My local supermarket sells Canadian, New Zealand, Aussie, US and wagyu beef. Wagyu is by far, the most expensive, and one that typically sits on the shelf the longest. The average customer here in Japan can not afford to buy it, and all the others, seem to be equally popular.

It's all a personal choice, and one that each person's wallet dictates too!

3 ( +3 / -0 )

How about Mad cow situation now?

-5 ( +1 / -6 )

That is the way to go Perdue. Keep threatening your allies into buying your stuff. What happened to the customer is always right? If they don't wanna buy your meat you cannot bully them into it. I am not going to buy American beef just because the shelves are stocked with it. Show a little respect to the customers wishes and preferences

2 ( +4 / -2 )

I think the main point here is the high J-tarriffs not which country beef is better..if Trump pounds Japan into letting in more US beef at lower prices everyone benefits as the competition should ensure price drops all around, everyone will have more choice at better price whether they want to buy US, Aussie, Canadian, Japanese ...whatever. Whats not to like?  Trump has been making idiotic moves left , right and centre recently but , pushing Japan to lower its agricultural tarriffs is  one I can agree witth.

2 ( +3 / -1 )

Britain (Never ever buy British beef)

Backpacking Nepal - you obviously put this on to provoke a reaction. All British beef is grass-fed and outdoor reared, unlike corn-fed American beef.

British beef has a high reputation - particularly Scottish. You just may not be used to the flavour of beef raised on grass.

-1 ( +2 / -3 )

If you cook em sous-vide, lean cuts of meat, chicken breast even, come out soft and juicy like expensive cuts. It's just as well because cheaper lean cuts are all I can afford to eat regularly.

Learn how to sear and use smoked salt, smoked sesame, liquid smoke, or a smoking gun type mini smoker and you can cheat your way to a very good barbecue flavour.

1 ( +1 / -0 )

If you like fatty marbled beef, then Kobe, or wagyu is the way to go, but dont forget that wagyu is produced in the US too!

I've had American and Australian wagyuu - while the breed of cow is may be the same, the meat most definitely isn't. The Aussie and American versions are still pretty lean and don't really differ much from other Aussie and American beef.

1 ( +1 / -0 )

People sure get excited about which country produces the best beef or beer.

3 ( +3 / -0 )

US beef yeah right LUL if you try New Zealand beef you would laugh at US one, US economies not that good with this mental president trump so they are trying to sell anything hahaha

-1 ( +1 / -2 )

Gotta be honest, Kobe beef doesn't really impress me. Too fatty, too soft, no meaty taste. Basically a lump of butter. A quality New York Strip or bacon-wrapped filet, cooked over hot coals, seasoned lightly... now THAT'S a steak. Good smoky flavor, a bit of charring from the grill, pepper stinging the tongue, oooh.

1 ( +2 / -1 )

British beef has a high reputation - particularly Scottish. You just may not be used to the flavour of beef raised on grass.

maybe in the UK, but given UK track record with livestock diseases and the scale of its beef farms it really isnt in a position to become a major exporter of beef to the world. Just to give you some persepective, Australia largest cattle property is about 23,677 square kilometres, 1/3 the size of all of Scotland,.many of Australia cattle stations have between 50~100,000 head of cattle. There are approx 26million head of cattle in Australia depending on the weather. vast majority is free range grass fed. Australia has had no major disease out breaks of foot in mouth, mad cow etc in the last 50yrs thanks to its strict quaranteen practices.

Yes more cattle in Australia than people lol

-1 ( +0 / -1 )

My favorite all time beef is the American Silver Steak about the size of a large hand like Filet Mignon. Uncle of my step father was a major butcher on the East Coast and had the connections. Paid $150 for each. Cook and eat with a fork.

0 ( +0 / -0 )

A larger supply by increased import does not guarantee that the Japanese people will buy and consume more American beef. Certainly restaurants and chain stores and restaurants may if the price is right. But then they do take the risk of possibly "losing" sales if the consumer does not buy.

Trade deals for Japan is somewhat different than other major players. It is a compact and extremely well "coordinated" and "controlled" market for everything.

On top of that the people are too easily" hyped" by the media advertising going both positively and negatively, depending on the "influence" behind the media.

0 ( +0 / -0 )

Really good comments across the board. I would definitely agree that Australia has excellent grass fed beef and is probably better for you than factory farmed US beef. British beef can also be quite good as well - the UK has been working hard at raising livestock standards.

I'm actually heavily involved in the export of US beef to Japan. The US has cattle stocks of about 80 million or so depending on the year (roughly 9% of world stocks). This means that US beef production is actually quite diverse, There are many small scale producers that make premium grass fed beef from heritage breeds of cattle. However, the market is dominated by 2 major producers, or "packers" as we call them, that crank out factory farmed beef that's definitely not raised in the best of conditions. However, antibiotics and hormones are used less than you would think. Under industry guidelines, antibiotics are given to few cattle as possible (this also cuts down on production costs) and there is a mandatory withdrawal time for the antibiotic to be fully metabolized before the sick cow can be sent to slaughter.

All that being said, the importers in Japan are not really seeking out US beef for the quality - they are looking for cheap meat with a certain flavor profile. Most of the imported beef is actually going to use in cheap chain restaurants (think gyudon) rather than supermarkets. So what you see in the supermarket is probably going to cheaper cuts of ungraded beef that are best passed over. Based on all of that, I would say go for either Aussie beef of Japanese beef if you're looking for a good steak in Japan.

TL;DR: I'm involved in US beef export business. There's definitely good beef in US, but most of the stuff shipped to Japan is mass produced and cheap for foodservice use. If you want to get a good steak at the supermarket, I recommend you stick to the Aussie or Japanese beef.

4 ( +4 / -0 )

Zichi

Had to go and check my freezer for the Angus Beef. Two steaks, nice marble, 302 grams. Original price here in Hyogo with tax ¥644 but we got it for 40% off for ¥386 with tax. Like I said we watch out for the sale prices 

Do you mean hyogo-ku or hyogo ken. If you don't mind can u tell me the name of the shop.

I usually get aussie beef to stock my freezer at kakogawa

-1 ( +0 / -1 )

American beef is mostly crap... all steroids and water. Every steak you cook it shrinks to half or less and it is hard like leather... Aussie beef also is progressively going that way, but still better.

-4 ( +0 / -4 )

TPP anyone?

1 ( +1 / -0 )

 Japan should treat the U.S. fairly.

Japan imports far more US firm produce than US does from Japan, such as wheat and animal feed.

-1 ( +0 / -1 )

It'd work out better if we just had more options to be honest. I'll buy American beef for hearty meaty stews. But when it comes to steak, I'd prefer an NZ ribeye. And for curry, you just can't beat Japanese wagyu.

But I can't always get good NZ or ozzie beef, unless I go all the way out to Nissin in Roppongi

I guess my point is, share the market! We're the one's who are paying!

2 ( +2 / -0 )

Depends how ya serve it. As someone else said:

"Being in Tokyo, I get to eat beef from all around the world including the famed Kobe beef which would probably be the most common answer to your question. Others will say grade A5 wagyu, which Costco US sells for a whopping $1,500 for 11 pounds (but it has free shipping!).

Best is too subjective. Just like the best pizza, ribs, fried chicken, burger in America. Everyone is going to have a different opinion and answer.

Personally, the best beef for a grilled steak I've ever had came from Costco in Tokyo and is American. It probably comes from a specialty breeder though because NY strip was 2.5 times more expensive than the "regular" NY Strip, coming in at $40 a pound, even more expensive than the high grade wagyu (not A5 though).

Wagyu doesn't makes a great steak in my opinion, the marbling is just too high. It's like eating foie gras which I love but no way do I want to eat 10 oz of it on a plate. Wagyu is best for things like yaki-niku or thinly sliced or served Japanese style where they will lightly cook the outside of 2-3 oz and then slice it into 3-4 small pieces before serving.

So to summarize, if you want an answer to tell people it's either Kobe or A5 Wagyu but really depends on personal preference and how you are preparing it."

1 ( +1 / -0 )

drlucifer

Do you mean hyogo-ku or hyogo ken. If you don't mind can u tell me the name of the shop.

Actually end of last year we moved from Hyogo Ku, Kobe to Tatsuno Hyogo. Previously we bought Angus Beef in "Toho" food store and paid a little more than we do now. In Tatsuno we mostly shop at "MaxValue".

0 ( +0 / -0 )

Zichi

Tatsuno used to have alot of meat distribution companies. Most have closed. I usually drive down there from kobe to buy aussie streak meat for 1300yen per kilo to stock my freezer which is far cheaper than the US beef at Costco.

I have never bought beef at Toho store I think their prices are prohibitive.

0 ( +0 / -0 )

drlucifer

I have never bought beef at Toho store I think their prices are prohibitive.

You should check out Gyomu in Kobe Duo near the Harborland end, part of World Buffet. Sometimes they have beef spareribs like 10" long for about ¥800. Good beef sometimes but always worth a visit. We are using another in Tatsuno. Tatsuno food prices are 10-20% less than Kobe. We are happy with our move near the beach.

https://www.gyomusuper.jp/shop/detail.php?sh_id=1070

-1 ( +0 / -1 )

Synopsis; we hate Trump so US beef is subpar.

1 ( +4 / -3 )

Only Russian beef for me. Putin your mouth and enjoy!

1 ( +2 / -1 )

Blacklabel, you got it right. We don't eat much beef, but we like quality when we do. Had it all, and USA beef is also excellent. Of course, you can always get some bad meat from anywhere. And some excellent. Like a man said to me in supermarket recently about all the young yuppie wives asking about where the grass fed meat was: "...grass fed? That's what the sombeeches eat!"

0 ( +1 / -1 )

The problem as I see it, is that US Beef IS being sold in Japan, but is mislabeled. The "US Beef" label is being misused to over-inflate cheap cuts as being expensive ones, so when you pay 1000 yen for a 300g slice and find the taste to be somewhat ... low grade, you don't buy it again. That is my experience todate.

It's not just a matter of US Beef though, food labeling is bigger problem in Japan internally.

0 ( +0 / -0 )

Best beef I’ve ever had was Irish!

-1 ( +0 / -1 )

It doesn't really matter where it's from, but the quality of cut, and how its presented to you.

The best ever - meat, I have tasted, was a roasted pig on a spit in Southern England - these days things may have changed, but they still do the pig:

https://www.facebook.com/hatchetinngastropub/photos/annual-tractor-run-in-aid/1439854819411690/

0 ( +1 / -1 )

Grass fed Herefordshire UK beef is superb, it’s not cheap in the UK so will only be a high end product in Japan.

As with all food you need to be able to track its origin to the farm, which all British beef does as standard.

US beef does not have a good reputation like their beer had but the craft beer movement has done a lot to change that. Perhaps it needs a similar approach for beef.

Most European beef is so so with the honourable exception of Ireland.

Wagyu is so very fatty, it has not taken off in the UK except as an expensive oddball.

2 ( +2 / -0 )

Try getting rib roast in Japan. Forget it. They know only a few cuts. In the U.S., we know all the cuts. Shoulder, round, rump roast, sirloin, tenderloin, NY strip, et al. Most Japanese have never heard, much less tried those delicious cuts . Things like that make me seriously miss a good que on the weekend in the States. Show em what's up, Perdue!

-2 ( +0 / -2 )

Japanese eating beef is more recent and usually the thin slices of black beef for the likes of sukiyaki. Steak would be eaten in restaurants because many are unsure how to cook it.

1 ( +1 / -0 )

Thanks to mass meat intake Japanese diabetes rates already on par with that of the USA (7.6% vs 9.4%) but not the obesity rates. Diabetes rates are skyrocketing in Asia as more people take up meat and will continue to suffer for it

0 ( +2 / -2 )

Full load of beef hormones, yummy !

0 ( +1 / -1 )

In the U.S., we know all the cuts. Shoulder, round, rump roast, sirloin, tenderloin, NY strip, et al.

Commendable. But it's unlikely that you do, unless you've made a special study of the subject, because due to variation both in butchery techniques and national cuisines, cuts vary from one country to the next. There aren't equivalents for everything. That's impossible unless the primal cuts were standardized, and there's no reason why they would be.

Shoulder, round, rump roast, sirloin, tenderloin, NY strip, et al

Asking for NY strip isn't going to get you far unless you're in the United States. The average English butcher wouldn't know it.

On top of that, butchery itself is a disappearing skill. It's getting much harder to find actual butcher's shops in Britain, and from what I've heard, that's even more the case in the US. In Japan, I've never even seen one.

0 ( +0 / -0 )

In Japan butchers were considered burakumin so you don't find them very often these days. Which is too bad really. I would love to have a local butcher to buy quality meats from, even if they're not Japanese cuts of meat.

People have got this obsession with marbling in the meat, and that might be great for yakiniku, but an expensive cut of high fat wagyu as a steak is disgusting, it is extremely oily due to all the fat. It's fantastic in moderation and great for yakiniku but for a "traditional steak" which IMO has its birthplace in the US, a decent sized cut of red meat with moderate marbling is desirable.

I do wish that butchers had some kind of standardization. There are certain parts of the meat which have very intense flavor but are not well known in the US. You can mention the name of the cut to them but they won't know it. Same in Canada. In the UK they do.

It's rather sad to see a lot of the old traditional trades such as fishmonger and butcher etc. disappearing from western society. Sure for the average shopper they're unnecessary but restaurants certainly still need these folks to help keep the quality high. I suppose the days of markets have come and gone in the west. In Japan at least we still have fish markets but I've never seen a meat market.

2 ( +3 / -1 )

Personally, I do not trust American beef because of the inhumane conditions and over use of antibiotics and who knows what not. The ecological issues keep me chowing down further down the food chain. Sometimes, though Australian beef. Most Japanese beef has too much marbled fat. Ranch raised cattle is at least reasonably sustainable. Multi-corporations and whatever insane Trump appointee is a red flag to avoid it at all costs and no matter how cheap. /end of rant. :-D

0 ( +1 / -1 )

@zichi

So you know the political persuasions of the people and organisations you purchase goods and services from. Just how would you know if they were democrat or not, or communist party, which is many Japanese farmers. I've never seen any adverts on The Meat Guy for political donations. So you visited the site what back in 2002?

Where on earth did you get those wild notions? That was nothing like what I said.

I don't really care whether you saw the advert I saw. What matters is I saw it, and I decided not to order. I never returned either. I don't care what political persuasion my butcher or farmer has - I believe in freedom of association and speech. How about you?

I do care if someone requires me to make a political donation to do business with them. Which is what the Meat Guy was doing. So maybe you should direct your ire at him. Personally, I am not angry with him. I just think he has bad judgement, and thus is not somebody who I would trust to select my meats.

0 ( +0 / -0 )

The better cuts of US beef are not generally available in Japan because import rules restrict what can be brought in to compete in the Japanese market.

0 ( +0 / -0 )

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