Reflection:

Traveling through Asia a few years back, I came across Japanese Kobe beef. The Rolls Royce of all beef. The delicate texture, intense flavor and quintessential marbeling makes this beef a meal fit for kings and queens. In Japan, Kobe beef is cooked ishiyaki style on hot rocks. At my house it is on the barbecue with cedar wood that gives it a lightly smoked flavor. Wagyu cattle was first introduced in Japan in the second century to provide power for the cultivation of rice. In the United States, Kobe Beef America is the largest producer of this Japanese delicacy. In 1976 a fourth generation cattleman named R.L. Freeborn, a rancher from Edmond, Oregon pioneered Kobe beef in the U.S. He came to visit the Marine Room a few years back with his family. His passion for farming, keeping a balance of the environment, and dedication to excellence makes Wagyu beef makes the ultimate beef experience.

Tip:

Turning meat on a grill or pan

• Always buy organic or naturally fed beef products. Our local farm is Brandt Beef.

• When selecting your favorite beef cut, make sure that it is of prime or choice quality with heavy marbeling.

• Braise short ribs for 3 hours at 300°F in a rich red wine with aromatic vegetables for the ultimate flavor and tenderness.

• When charbroiling steaks, make sure that your grill is very hot and the grill is set 4 inches above coals.

• Tri tip, top sirloin, flat iron and skirt steaks are the perfect cuts for your favorite marinades.

• Rest large cuts of beef, such as prime ribs and roasts, for 30 minutes to promote tenderness.