Sunday, April 10, 2011

American Kobe

This short film about beef came about during some recent recipe testing. The magnificently marbled American-style Kobe beef is flat iron steak from Snake River Farms, and while this doesn't qualify as a video recipe (sorry, the cooking part is missing), I still wanted to share. Enjoy!

17 comments:

Lua said...

/drool

Steffen P said...

was it good? :D

Soooo envious!!

Robert E. Lechner said...

Those are two fine pieces of meat...

Anonymous said...

you're mean!!!

Anonymous said...

So no how-to video for this...?

terry lee said...

your backing tracks are good, but that there deserves some good ol 1970's porno music.

Whacka whacka wow woww

Anonymous said...

food porn

Pantalone said...

Those suckers are MARBLED ... Mmmmmmmmmmmm GOOD !!!

Daniel Bottoms said...

Godly marbling...

oven-roasted tomatos as a background. very picturesque!

after recent events in Japan, American Kobe may be the new black...

greets from Austria!

Anonymous said...

Snake River Farms produces AWESOME product! Thanks for the visuals!

Daveyboy said...

Certainly looks nicer than the green/brown lump of out of date gristle I bought for £1.29 at the local corner shop. Now if you'll excuse me, I need the toilet.

Brad said...

So now you do short porn films. Food porn that is.

Alan said...

Chef John,
It was great meeting you and your lovely Wife at Kingsford University. I love this video and will post it to my Facebook page.
Have you tried out the Snake River Farms at Chef Alex Ong's Betelnut on Union yet? Stay in touch and maybe we can meet up at Betelnut next time I'm in town.

Chef Alan Turner
Snake River Farms

Chef John said...

Thanks!! I'm a big Chef Alex Ong fan! Please let me know the next time you are in town.

Alan said...

I will do that, it should be in the near future. I was in Sacramento and LA last week. Alex is a big Snake River Farms fan and always has something cool on the menu! Make sure you get by the Cliff House and try the Wagyu Tri Tip Carpaccio!
Keep up the good work, John. I'm a big fan of yours now.

Chef John said...

Thanks! Likewise!

Kelly said...

I remember a few years back when the local store had a sale on a cut of meat (I don't remember which cut) I got to the store late and there were only two packages of meat left. A couple got there ahead of me, picked up one that was similarly marbled, exclaimed at how fatty it was, shuddered, and took the other one. I swooped in and grabbed the last "fatty" package, took it home, and had one of the most succulent and tender steaks of my life. It is really a shame when people are so fat-phobic that they can't enjoy a really well-marbled steak.