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Dear X, please call your new sliders "waygu-style" and not "kobe"

NutsAboutGolf

By NutsAboutGolf,
in Celebrity Cruises

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Bo1953

Bo1953

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Posted (edited)

Here we go again with what to call the sliders or burgers a/k/a kobe or waygu and as in champagne or sparkling wine.... many consumers will not know the difference and even fewer care. Sonoma or Bordeaux?

 

Yes, it is about the pedigree, I know.

 

Is it really that important, unless you have an allergy to one or the other?

 

If you know it is NOT Kobe, so be it and you can broadcast it as such here and on-board.

 

Yet to make it a big deal as if they were advertizing bison and passing it off for beef, then a very different story.

 

I accept that you have a sensitive palate so you can taste the difference, to be sure, yet I would go so far to say that unless there was a taste test of various red meats, many would not care or hone in on the difference only that it tasted good. If it did not pass the consumers taste test, different issue.

 

bon appetit and bon voyage

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GastroGnome

GastroGnome

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I'm confused.

 

The link OP added is an article complaining about making sliders out of Kobe beef becuase you loose the texture which is key to the meat.  It has nothing to do with what its called or any distinction between Waygu and Kobe.   Waygu beef is beef from one of 4 specific breeds of cattle.  In Japan it is sometimes shipped under specific area names, one of which is Kobe.  So all Kobe beef in Japan is in fact Waygu Beef.  In the US one of the 4 permitted breeds of cattle is cross bred with an aberdeen angus and the correct term for that meat is "Kobe Style" 

 

So whilst it might be correct - if somewhat pedantic - to say that this should be termed Kobe style sliders; it actually isn't correct to call it Waygu on the base presumption that the meat is US sourced and is in fact cross bred. Whether making mini burgers out of it is the right thing to do or not is another matter.

 

Or am I just taking things a bit too seriousy..?  Back to the Corona threads!

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TeeRick

TeeRick

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Maybe next time in the Craft Social Bar I'll just order a mass market "craft" beer with some fake Russian caviar.  Pass on the sliders if they are only Kobe-style, unless they are actually named in honor of the late Kobe Bryant and not a cow.

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markeb Great Review Rare

markeb

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55 minutes ago, Bo1953 said:

Here we go again with what to call the sliders or burgers a/k/a kobe or waygu and as in champagne or sparkling wine.... many consumers will not know the difference and even fewer care. Sonoma or Bordeaux?

 

Yes, it is about the pedigree, I know.

 

Is it really that important, unless you have an allergy to one or the other?

 

If you know it is NOT Kobe, so be it and you can broadcast it as such here and on-board.

 

Yet to make it a big deal as if they were advertizing bison and passing it off for beef, then a very different story.

 

I accept that you have a sensitive palate so you can taste the difference, to be sure, yet I would go so far to say that unless there was a taste test of various red meats, many would not care or hone in on the difference only that it tasted good. If it did not pass the consumers taste test, different issue.

 

bon appetit and bon voyage

 

Probably only because I'm not in the mood to comment on a virus thread today...

 

It's not Kobe; it's not pure Wagyu either. It's not a taste thing; the fats in the Japanese Wagyu breed of cattle (Kobe is a specific Wagyu raised in Kobe) have such a low melting temperature, and are present at levels WAY above US choice, that even if you wanted to use trimmings to make ground beef, they won't hold together. Ignoring for a moment the cost of the actual beef, and its scarcity...

 

What is most likely being used is an Angus-Wagyu cross, which should taste great, but has a lower fat content and can be formed into ground beef. And like the Champagne versus sparkling wine discussion, the Wagyu term just has limited protection in most of world.

 

Yes, it's a first world problem, but there's no way they're using Kobe beef in sliders. Any more than your local burger place is using it.

 

(I seem to remember a long thread on this subject on Celebrity or Royal a couple of years back. With the same discussion.)

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PTC DAWG Holiday Sharing Rare

PTC DAWG

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2 hours ago, NutsAboutGolf said:

On the Edge they have a casino bar, on the new Apex, they're converting that into a sports bar called The Craft Social Bar which will serve food including "Kobe sliders".  Its extremely disingenuous:  https://firstwefeast.com/eat/2016/11/anthony-bourdain-kobe-sliders-are-the-worst

They are very good, I’ll say that..

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NutsAboutGolf Holiday Sharing Rare

NutsAboutGolf

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49 minutes ago, markeb said:

have such a low melting temperature

 

Great post, I'll expand on what I quoted.  Kobe is the only beef that literally melts in your mouth because the melting point is lower than your body temp.  You can put it put it in your hand and the fat will start to melt.  Kobe is extremely rich, the closest thing I could describe to it is pork belly.  Like pork belly, most only want a few ounces vs 20oz of the stuff in a sitting.  Restaurants have to pay a pretty penny for the certificate to buy and sell the stuff; I can't find any articles beyond 2018, I believe only around 20 restaurants in the US hold certificates to sell it.  It was about $50/oz, yet in L.A. and Vegas, $65/oz seems to be the new average.

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NutsAboutGolf

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2 minutes ago, Jim_Iain said:

Why not just call it a Hamburger?

 

I've had Kobe before and what Celebrity serves is not even close to Kobe.

 

 

 

I do understand calling it a slider vs a hamburger as sliders are more "approachable" as its smaller.  I'd imagine if they offered a 1/2lb burger, far less people would order that than sliders.

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patty1955

patty1955

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18 minutes ago, Jim_Iain said:

Why not just call it a Hamburger?

 

I've had Kobe before and what Celebrity serves is not even close to Kobe.

 

 

I agree but Celebrity has always been "creative" on their menu. I've commented before about their "California Blue Crab Bisque." As someone who has paid insane amounts to fly blue crab to California for my Maryland born husband, I can assure you that California doesn't have blue crab. 

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Bo1953

Bo1953

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4 minutes ago, davekathy said:

I'm happy with having an occasional pool grill/mast grill double cheese 'burger cooked and built my way.🍔🍺

LOL - make mine a veggie burger, too, please... 😊

 

bon appetit and bon voyage

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