Japan: Dead serious about beef
Below is the outdoor signage for a restaurant in Shibuya, Tokyo. I never made it inside, but looking at the only message they have facing the world, they are not messing around. The top of the sign reads “A5 rank (highest rank) marbling, class 10 and up”. I can’t read the bottom part so well, perhaps someone can chime in. In America, where a lot of people don’t seem to want to know about the animal they are about to eat, or what it looked like during any part of the process before it end up as their lunch meat, I wonder how this kind of signage would go over.
it says, generally the meat is divided into 12 sections, but BAPPU provides 36 rare sections (which is X3 )
Thanks TaTa! I should have eaten there, it looks like they know what they are doing.
in general, the criticism i can say about japan and their love of beef, they love their marbling a lil too much.
Just like fatty tuna, one can say they obsess over their fat more than the real meat.
It’s awesome how cows for kobe beef are taken care of, but IMO kobe is overrated compared to grade A beef from the US or even korea. maybe it’s just me hehe
btw. sannakji is similar to squid or octupus sushi in taste if u’ve ever had it. It’s just a weird sensation cause it keeps moving and sticking inside your mouth. just keep chewing or u could end up choking
About Japanese affection to beef fat, I totally agree with Mr. Oishinbo, and the opinions in “Oishinbo”.
Way too much.