How Much Would You Pay For a Hamburger?

[Kuan]

Try $41. For those of you who didn't get that... it's FORTY ONE DOLLARS! Oh, that includes french fries of course.

http://deseretnews.com/dn/view/0,1249,450027079,00.html

Kuan

The guy should be imprisoned for grinding Kobe.

[MTI]

What a waste. Kobe is the world's most tender steak, from the Wagyu steers of Kobe, Japan. There are ranchers that raise Wagyu in several states here in the United States and Canada, so bringing it it from Kobe is a waste.

The best way to serve Wagyu is seared rare. The wrong cooking technique renders the highly marbled meat just plain ordinary.

[Kuan]

Maybe he's grinding up the trimmings. That's what chefs do anyway. Still... anything over three bucks for a hamburger is too much for me!

I don't think you can call it Kobe beef if it isn't from Kobe, even if we raise Wagyu here. I think what we raise here is a cross between Angus and Wagyu. Hrm, I gotta ask my meat guy next time I see him.

Kuan

Red Robin's burgers are damned near 10 dollars, but you get all the fries you can eat with them.

For those Seattle area folk who still want a burger that's close to a buck, go to Dick's Drive-In. Incredibly cheap.

-Sam

[Kuan]

Lemme tell you, there are many people who will buy something like that and tell everyone that they ate a $41 hamburger, which BTW, is what you should have in your pocket should you be unfortunate enough to layover in Narita airport.

Kuan

http://www.kobe-beef.com/index.html

[MTI]

Originally posted by Kuan
I don't think you can call it Kobe beef if it isn't from Kobe, even if we raise Wagyu here. Kuan

The term "Kobe" is to Wagyu like the appellation "Champagne" is to sparkling wine not made in the Champagne region of France, it's just not right to label it Kobe unless it's from Kobe Prefecture. US ranchers don't feed the herd beer and don't give them massages, as is legendary in Japan, but the genetic qualities of outrageous fat marbeling and lower than normal cholestorol content are still there.

[dieseldude]

Fed beer and given massages? Sign me up! I'll happily be someone's dinner!!

I agree - Kobe beef is the quality of meat which also is specific to the Kobe region. Can't really call cows from the US Kobe beef - even if many of the smae qualities of the orginal exist.

And yes, $41 is waaaaay too much for a burger regardless....I'd rather have 3-4oz of true Kobe seared rare

Regards,
- Ryan

[tkd_M119]

I will simply wait until Carl's Junior introduces the $41.00 Burger for only $15.95!

[LuckyF8]

Oh well, $41.00 for a burger in NYC today seems in line.

I was shocked at the price of my first contental breakfast at the Hotel.......$14.95 for a "Cup of Jo" and a Danish.

The year 1983.........

[4NDELIT]

sadly, I was in yokohama and tokyo last summer, but I didn't have the opportunity to have kobe beef. It's simply WAY too much, especially in a country that has high prices for everything. One hamburger I had that was pretty good tho was a Teriyaki McBurger at good old McDonalds in Kamakura (by the train station).

[blackmercedes]

Once again, P.T. Barnum proved correct...

I think this beats all. I read in Ripleys believe it or not todays magazine section. Joe Pytka , a restaurant owner in Los Angeles, Calif spent $35,000 for a 2Lb truffle mushroom.

[Kuan]

$3.00 for a hamburger is my limit And $300 a pound for truffles!

Kuan