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Cooking a Kobe steak according to the CIA

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Bill

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Posted on Fri, Dec. 30, 2005
FOOD

How do you like Kobe-style steak?

Associated PressWASHINGTON -

For the first time in four years, a gourmet extravagance -- authentic Japanese Kobe beef -- is allowed back into the United States.
The U.S. banned Japanese beef after mad cow disease was discovered there in 2001. Officials ended the ban earlier this month, after Japan ended its own embargo on American beef.
Kobe-style beef should be cooked differently than the average steak.
The pricey indulgence is most often sold in high-end restaurants but can be purchased online.
Here are some tips for cooking at home from Tom Schneller of the Culinary Institute of America:
• Prepare steaks as you would a fine, dry-aged prime beef: Grill, broil or pan-sear a Kobe-style steak.
• Don't cook a thick Kobe-style steak very rare.
The thickly marbled fat needs to melt to infuse the steak with flavor; if it's too rare, the steak could taste like tallow.
Schneller said Culinary Institute chefs roasted a whole strip loin at 325 degrees for about 21/2 hours, until it reached an internal temperature of 120 degrees to 130 degrees, let it rest for about 10 minutes and sliced it a quarter-inch to a half-inch thick.
 

ranch hand

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Bill...Does Canada take beef from Japan? If so, are you worried, if not why? Thanks in advance!
 

Bill

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ranch hand said:
Bill...Does Canada take beef from Japan? If so, are you worried, if not why? Thanks in advance!
We did in the past but I don't think we do presently due to the commonality of Canada/US trade protocol. If we did accept it ahead of the US of course R-Calf would be all over us.

No I am not worried about Japanese beef coming into Canada as I believe it to be safe because of the Japanese standards combined with the feed restrictions over here. It is such a small amount which is mainly Kobe beef that is destined for the high end restaraunt trade. The amount of Japanese beef which comes to North America is insignificant compared to what we send them.

The Japanese are an extremely proud nation which is very high on protocol. We will not send them much product without taking at least some of theirs. I hope that helps.
 

Mike

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RULES OF IMPORTATION OF JAPANESE BEEF TO THE US

Sec. 94.27 Importation of whole cuts of boneless beef from Japan.

Notwithstanding any other provisions of this part, whole cuts of
boneless beef derived from cattle that were born, raised, and
slaughtered in Japan may be imported into the United States under the
following conditions:
(a) The beef is prepared in an establishment that is eligible to
have its products imported into the United States under the Federal
Meat Inspection Act (21 U.S.C. 601 et seq.) and the regulations in 9
CFR 327.2 and the beef meets all other applicable requirements of the
Federal Meat Inspection Act and regulations thereunder (9 CFR chapter
III), including the requirements for removal of SRMs and the
prohibition on the use of air-injection stunning devices prior to
slaughter on cattle from which the beef is derived.
(b) The beef is derived from cattle that were not subjected to a
pithing process at slaughter.
(c) An authorized veterinary official of the Government of Japan
certifies on an original certificate that the above conditions have
been met.

Done in Washington, DC, this 15th day of August 2005.
W. Ron DeHaven,
Acting Under Secretary for Marketing and Regulatory Programs.
[FR Doc. 05-16422 Filed 8-16-05; 9:43 am]
 

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