Welcome to CurranBook©Website revision #4 or #5? Lost track. I've had this site for 20+ years - here comes it's latest iteration!
Reconnect with family and friends without Big Brother watching.
eMail me at Daniel@Curran.net. Please let me know about any bugs, news or scuttlebutt as you see fit!
Share the things you find funny, insightful or silly. I encourage you to Submit a Post and I appreciate you letting people know about the new site.
You are welcome to email me stuff to post if the process is too difficult - I'd rather get the content than be dogmatic about the process.
Click the Red Heart by a posting to "Like" and the article moves up in visibility.
“Kobe Beef” is Marketing – Other Japanese Beef Has the Same Standards
External Link to Original Content
Real Wagyu actually imported from Japan is quite rare in the United States. The export of cattle and cattle DNA from Japan was banned many years ago, and remains banned. The export of beef resumed only recently (in 2012).
For perspective, as of November 2017, there are only 21 restaurants in the US which serve real Kobe Beef from Japan. It’s served at the Wynn in Las Vegas where a one pound of it will set you back $880.
Countless restaurants and groceries use the terms “American Kobe,” “Kobe” or “Wagyu” to misguide consumers and to capitalize on the reputation of Kobe Beef and Japanese beef in general. Our advice if you see “American Kobe” on a menu or a label? Run!