You are viewing a single comment's thread from:RE: Dry Aged Beef vs Fresh - The amazing process of aging meatsView the full contexthallamhighwater (42)in #food • 6 years ago Those a very serious cuts of rib eye. How does it compare to Kobi beef?
Kobe beef is a strain of Waygu if im not mistaken? I havent used Kobe itself only Waygu here in Australia but Waygu is not aged its given a very strict diet which i think includes beer. Waygu is much more expensive than aged beef