Forbes on Kobe Beef (and Champagne)

[grumbler]

Pretty amusing series of articles, which basically boiled down to:  The US government is evil because it allows snobs to get ripped off.  My response is boo hoo.  The last thing I want my government to do is worry about whether people will buy crappy wine time after time because they think real Champagne is supposed to taste like shit.

It never ceases to amaze me how offended some people become because their government won't play nanny in areas they find of interest.

[DontSayBanana]

Pretty amusing series of articles, which basically boiled down to:  The US government is evil because it allows snobs to get ripped off.  My response is boo hoo.  The last thing I want my government to do is worry about whether people will buy crappy wine time after time because they think real Champagne is supposed to taste like shit.

It was kind of interesting until I saw the blurb for part 3 about how the "government is the real villain."

This guy's willing to blame everyone but consumers who don't do their homework.  If I had the discretionary income to go after a cut of meat like this, I'd absolutely want to check on the import status- the guy didn't even mention the possibility of smuggled meats (bizarre, but it does happen from time to time).  Since there's an import restriction on all Japanese beef, I'd be hesitant to even look for it here, because if by some miracle, it is genuine, chances are that it's been en route long enough that I'd be worried about its expiration.

[Sheilbh]

Why should the onus be on the consumer that a product is what it says it is?  What's the difference between this and any other type of copyright or, say, weights and measures?  I think this is a totally legitimate aim for government and one of the oldest - insuring that what is for sale is what the merchant promises.

Why should Kobe beef, parmesan or extra virgin olive oil be allowed to be mere puff - an advertising gimmick - when, say, Coca-Cola is safe?

[Scipio]

Wagyu beef is ridiculous.  It is priced appropriately, though.

Champagne is a joke.  I buy CA bubbly (usually Barefoot) and M&C White Star, because, frankly, I can't be arsed to care.  For the weekend bottle that my wife and I have, Barefoot is sublime.

Olive oil is the real scam, because most of it is adulterated in Italy.  So I buy Greek or Spanish.

[Sheilbh]

If I had the discretionary income to go after a cut of meat like this, I'd absolutely want to check on the import status- the guy didn't even mention the possibility of smuggled meats (bizarre, but it does happen from time to time). 

This is nonsense.  You've got some spare cash and want a nice dinner.  You've always read amazing things about Kobe beef and fancy trying it when you're eating out.  You stop and pull out your smartphone to check whether or not Kobe beef - a protected food in much of the world - is Kobe beef in the US.  Or you stop off at a little French place and order something with a Roquefort sauce.  Again you check and make sure that Roquefort is importable into the US (it is but at extortionate tariff rates).

No-one does this.  That's what those names 'Kobe beef' or 'Roquefort' are doing for the consumer - as surely as any brand name and they deserve protection.

[garbon]

I like the notion that there are geographical locations that make some versions of a product so spectacular that no other product should be allowed to carry a similar name.

[Sheilbh]

I like the notion that there are geographical locations that make some versions of a product so spectacular that no other product should be allowed to carry a similar name.

As the article explains it's about more than the geographic location, and it's not about carrying a similar name but carrying the same name. 

[garbon]

I like the notion that there are geographical locations that make some versions of a product so spectacular that no other product should be allowed to carry a similar name.

As the article explains it's about more than the geographic location, and it's not about carrying a similar name but carrying the same name. 

The article talks about all the restrictions that are put on said name and references local conditions (grazing, water.....and even its stated that one of the important conditions is terroir).

Color me skeptical, but I'm hard pressed to believe that if the so important lineage had several members raised exclusively together outside of Japan that it'd be recognized as Kobe beef.

[citizen k]

There are many, many different kinds of beef in Japan.  They give unique names to different beef produced in different prefectures.  "Kobe beef" is only one of many such names.  They are all slightly different, but the good kinds all share the common characteristic of Kobe beef - that of extensive marbelling.  There is no need to insist on Kobe beef, just Japanese beef will do. 

It is good.  But personally, I actually prefer US prime.  Japanese beef can be too oily and too soft, and they lack the strong "beef taste" that US prime has. 

A much cheaper alternative to Japanese beef is "Japanese beef grown in Australia".  The marbelling is less, but the price is much more affordable.

During the second century A.D., a legendary breed of cattle- called Wagyu- were brought from their home on the Asian mainland to a new life in Japan. The breed was refined in the Kobe region of Japan and has become famous around the world for its intense flavor and tenderness. This ancient breed is the foundation for the elite quality of SNAKE RIVER FARMS American Wagyu (Kobe) Beef. 

http://www.snakeriverfarms.com/products/wagyu%20beef.aspx

[Ideologue]

Why should the onus be on the consumer that a product is what it says it is?  What's the difference between this and any other type of copyright or, say, weights and measures?  I think this is a totally legitimate aim for government and one of the oldest - insuring that what is for sale is what the merchant promises.

Why should Kobe beef, parmesan or extra virgin olive oil be allowed to be mere puff - an advertising gimmick - when, say, Coca-Cola is safe?

Hey, dude, I can see your Europeaness.

[Monoriu]

During the second century A.D., a legendary breed of cattle- called Wagyu- were brought from their home on the Asian mainland to a new life in Japan. The breed was refined in the Kobe region of Japan and has become famous around the world for its intense flavor and tenderness. This ancient breed is the foundation for the elite quality of SNAKE RIVER FARMS American Wagyu (Kobe) Beef. 

http://www.snakeriverfarms.com/products/wagyu%20beef.aspx
[/quote]

Saga Beef" is one of the approximately 150 beef brands existing in Japan and is highly regarded along with such brands as "Matsusaka Beef" and "Kobe Beef." Amongst these brands, "Saga Beef" attracts the attention of people throughout Japan because of its stable supply and quality. This beautiful marbled beef, which's fat is finely mixed with its soft lean meat, is very nice for steak, "shabushabu" (Hot pot with thin slices of beef and vegetables) and also for a special gift. It is a kind of "kuroge wagyu beef (black haired wagyu)" and has a rich and sweet taste, which are gifted from Saga's mild climate, tasty water and clear, clean air. To produce tasty beef, special care and good farming skills are needed to raise the cattle from calves. In order to relieve cows of stress, feed blending and feeding methods are carefully controlled. Please enjoy the taste of "Saga Beef", produced with care in Saga's rich nature.

http://www.welcomekyushu.com/event/?mode=detail&id=9999900000129&isSpot=&isEvent=

Well, I've tried all three kinds of beef mentioned, and personally, I think they are indistinguishable.  At least I can't tell the difference. 

[citizen k]

In the U.S., Wagyu cattle are bred with Black Angus to make "American Kobe" beef.

[Brazen]

I found this while trying to see what the British situation is. Sounds similar, what we're selling isn't proper Kobe. Interesting reverse snobbery of it being sold in Asda, which is owned by Walmart and shares a lot of products.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/16/asda-wagyu-beef-raising-steaks

[Darth Wagtaros]

I'd order it 'well-done' and drink diet Dr. Pepper with it.

That's just nasty.  There's no excuse for Dr. Pepper.

Fixed.

[Ed Anger]

I'd order it 'well-done' and drink diet Dr. Pepper with it.

That's just nasty.  There's no excuse for well-done.

Then I'd pour A-1 steak sauce all over it.