For years, I’ve been hearing bits and pieces of the Kobe beef process, and finally decided to find out for myself what is actually going on.  Kobe Beef comes from a breed of cattle called Wagyu, ranched exclusively until recently in Kobe, Japan.  Wagyu cows are now raised in parts of America and Australia because the land and grain are cheaper than in Japan.  This type of cow is genetically predisposed to intense marbling, and the strict Kobe style of raising them produces a higher percentage of oleaginous unsaturated fat than any other in the world.  Kobe beef cattle are fed expensive grains, japanese beer, and purportedly rubbed down with sake.  They are fed beer to stimulate appetite in the hot summer months, and continue the fattening up process.  The cows recieve frequent massages as well, to simulate the exercise the don’t get in thier very restricted living conditions.  What does this all mean to you faithful readers?  Simply put: YUM.

Remember the clarified butter that Jaybill and I made to poach pork loin?  Well,  when we got some ultra-delicious looking lamb sausage from New Seasons, so did we.  After poaching about twenty minutes in 140 degree butter these babies were bursting with  buttery goodness.   So we lightly browned them, then devoured them.  This is the first time we made sausage that Jaybill was only able to eat one.  I on the other hand, ate two, and then butter poached bacon the following morning.  When I die way too young from massive heart failure, it will be with a big smile on my face.