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$81 "Japanese Kobe Wagyu" Burger

post #1 of 9
Thread Starter 
This really gets me going. As a chef, I would never treat my ingredients like this.

wcbstv.com - Costly Classic: NYC Restaurant Offers $81 Burger

First of all, the name is confusing. Japanese Kobe is redundant, so why say it? But if it's Kobe, why say Wagyu?

Next there's a piece of seared sirloin inside the burger. Give me a break. If you look at the picture, all the ground beef is at least medium rare.
post #2 of 9
I think I saw that on tv the other day on the Travel Channel. Not sure if it was the same burger but I recall the $80 price tag and commenting on serving tater tots with something that extravagant. That's just too expensive for me, no matter how good it may be. I have been having a serious debate with myself on trying the Kobe burgers from a local farm/butcher shop. He sells the Joseph Decuis Kobe from Roanoke, IN. One 1/4 pound patty is selling for $6.50.
post #3 of 9
I like me a good burger, probably my favorite Comfort Food....however....while I can eat my weight at McDonalds or Wendys, a 16oz burger is just big and not necessary. I'm also a BIG fan of Wagyu beef. to me, nothing beats a nice steak.

however, ground wagyu beef, is not THAT good. it's just not....

sure if a restaurant near me has a kobe burger, (the cheesecake factory for godsakes has one on the menu) I'll pay a dollar or two more, but usually not.

Now, I'll pay 100 for a steak.

not a burger,

Local joint makes GREAT Kobe sliders for appetizer which are great if your going out for drinks (the type of place it is) and looking to munch.
post #4 of 9
Gimmick, Joke, I have to laugh when it is said they "invented" that mess.:lol:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #5 of 9
they should have called it the

grass-fed-ORGANIC-USDA-Aged-Prime-Kobe-Japan-Asia-Wagyu-Beef-burger.


because I'm not eating that **** if it's not organic. :mad:
post #6 of 9
I would never pay 80 bucks for a burger :eek:
post #7 of 9
Hi Kuan :)

From my understanding...

wa-gyu (wa means Japanese and gyu means cattle)

I don't believe that Japanese Kobe is redundant (although possibly mis-used). There is Japanese Kobe and American Kobe which are different from each other. American Kobe is crossbred with American cattle and certain types of Wagyu cattle bred in the US. The Japanese cattle is simply one of the type of Japanese cattle and raised in Japan. Wagyu cattle include;Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Of the Japanese breeds some may meet the criteria to be labeled Kobe.

However...I think it may be a little misleading the way they advertised it. I bet they should have labeled it American Kobe or American Wagyu Kobe.

oh well. That's the way I understand it:rolleyes:

dan
post #8 of 9
This has always confused me. My chef had a Wagyu special the other night, but told us it was not Kobe. In fact, a customer asked, "Is it Kobe?" After informing him that it was not the gentleman declined the special. And, on Wolfgang's Cut menu in LA, he has both Kobe and Wagyu seperated on the menu.
post #9 of 9
OMG.. i saw that on TV.. but thats real!
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