This post is mostly for my Seattle folk because Metropolitan Market is only here, and is a great spot in Seatown to pick up all different types of high-quality food for a connoisseur such as myself.
I try hit up Metropolitan Market (or as I call it, Metro) about once a week or more and usually make a point to check out any new products they may have or items that may available only on a seasonal basis. I’ve been buying meat there almost exclusively for about a year or two now simply because most of Metro’s meat products are natural, which is better for the environment and just simply taste better. When I was in the store a week or so ago I noticed a change in the meat case: they’d made a significant switch to American style Kobe beef. I don’t know if this is new in just my store (Sand Point) or if this is a company-wide change, it is still welcome however.
Kobe beef originated in Japan (more specifically the ancient province of Tajima, now named Hyogo Prefecture, of which Kobe is the capital) through the use of the Wagyu breed of cattle. Each animal is given extraordinary treatment, which includes daily massages, whole grain meals, sake shots, and beer among other things. Farms usually have just 5-15 cattle at one time. This treatment leads to happy cows (no, not the ones from California) and results in succulent, well-marbled beef. In the last decade or so, Kobe beef’s popularity has exploded across the world leading many farms across the US to duplicate the process, which has resulted in such things as American style Kobe beef, with Snake River Farms being the most notable west coast producer.
I first experienced Kobe beef about eight years ago when Palisade was the first restaurant in Seattle to offer Kobe as a mainstay on its menu (they do not have it anymore). At first it didn’t taste different than regular American beef, but its consistent marbling and flavor had me from that moment. Since, I’ve made a point to try Kobe if its on the menu at different restaurants around the world and have yet to be disappointed. Within the last year, The Metropolitan Grill in downtown Seattle (in my opinion, the best steakhouse in the world) has made both American style and Japanese Kobe permanent fixtures on their menu. They offer a unique plate which allows the diner to experience (at a steep price of $130) three different 4 ounce steaks, all filet mignon, one American style Kobe, one Japanese Kobe, and one classic USDA Prime Met filet. Last fall I was able to try this plate and I was ultimately most impressed with the American Style. Having had all steaks prepared the same way was a good way to compare each one to the other, and the American style won me over due to its flavor, while the Japanese was almost twice as tender. Filet mignons aren’t eaten for their flavor but rather for tenderness, so the classic Japanese Kobe was the overall winner.
Now back to Metropolitan Market, I was happy to see that they now carry Kobe, even if it is American style. To have this meat within a mere five minute drive from my house is a dream come true. There is no reason to eat anything else, with USDA prime being the sole exception.
Though of course, luxury does come at a price:
Ground Kobe - $6.99/lb
Top Sirloin - $16.99/lb
Boneless Rib-Eye (Spencer) - $36.99/lb
New York - $34.99/lb
