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Kurobuta Pork / Birkshire Hogs / "American Kobe" Beef????

post #1 of 6
Thread Starter 

Hey,

Anyone try any of the Birkshire Farms, or Snake River Farms Kurobuta Pork / Birkshire Hogs / "American Kobe" Beef?

th_Slab_of_meat.gif

Just wondering if it is worth the price as compared to say a local butcher shop selection. It looks mighty tasty, but not sure I want to spend that much on Ribs/ Brisket...

post #2 of 6

Never tried it.

 

What kind of prices are we talking about?

 

Al

post #3 of 6
Thread Starter 

Well on their site they sell really anything. I mostly cook Baby Backs, briskey and Butt.

 

I know lots of fancy restaurants use their meat, so wondering if any of the BBQ competitors use the stuff, as it is supposed to be the best. They feed the animals beer, and otherwise strictly control their diets, and give them massages and things.

post #4 of 6
Forget Berkshire

Mangalitsa and Iberico are where its at.

I have some Mangalitsa coming in this week. I will post a QView of them soon
post #5 of 6

Maybe a 60 day dry aged Wagyu steak grilled to perfection or a Kurobuta Pork Tenderlion kissed with heat and smoke to 135° and let climb to 140°F, is worth the stupid high price...But, there is NO WAY I would spend $11 per pound for a Pork Collar (Butt often just the Money Muscle, aka Coppa) that was going to smoke until it falls apart then douse with Finishing or BBQ Sauce. The whole point of Low and Slow or a Braise is to take the toughest, crappiest hunk of meat and make it juicy and butter tender. I have been around several guys in the Wine biz. It's has been frequently said, in many cases the difference between a $30 bottle of wine and a $300 bottle is the famous name on the label and the bragging rights of saying you can afford the $300 bottle. The dealers sell the $300 bottle and drink the $30 bottle...JJ 

post #6 of 6
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Maybe a 60 day dry aged Wagyu steak grilled to perfection or a Kurobuta Pork Tenderlion kissed with heat and smoke to 135° and let climb to 140°F, is worth the stupid high price...But, there is NO WAY I would spend $11 per pound for a Pork Collar (Butt often just the Money Muscle, aka Coppa) that was going to smoke until it falls apart then douse with Finishing or BBQ Sauce. The whole point of Low and Slow or a Braise is to take the toughest, crappiest hunk of meat and make it juicy and butter tender. I have been around several guys in the Wine biz. It's has been frequently said, in many cases the difference between a $30 bottle of wine and a $300 bottle is the famous name on the label and the bragging rights of saying you can afford the $300 bottle. The dealers sell the $300 bottle and drink the $30 bottle...JJ 

 

Jimmy,

Thanks for the comment. Very good point! Cant believe I didn't think about that myself, think that solves it for me. If I want to get a steak or a loin ill grab that otherwise stick to the butcher.

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