Quote:
Originally posted by crfpilot
There is no better steak (or should I say steaks?) than porterhouse, it's what I had for dinner tonight. That kobe looks awful good too. There were a few places I went in Okinawa that were mighty tasty.
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Why not combine the two and have
porterhouse kobe?
One of the requisites is to be rich, though.
And here's NY/Sirloin Strip Kobe
Marbling is very different in kobe. Good site to compare the cuts:
American vs. Wagyu.
General info.