The thread of exotic meat and generally hard to get hold of food

Teh whole Kobe thing is complicated. I've had it in Hong Kong, but in general very little - if none - actually reaches Europe or the US. For the most part what is labelled as Kobe is Wagyu, and what is or isn't Wagyu is a pretty murky area. And is it worth the price? I'd really say no. I've had better steak which wasn't Kobe and the best steak I've ever had - way better than any beef I've ever tasted - was at Forss house in Scotland and the mark up was far less. (That said, it came from the Queen Mum's private herd).

Basically it is better than run of the mill meat, but it doesn't deserve the high price it commands.

Source: I am a massive foodie type.

 

The best steak I've ever had was in a Ruths Chris steakhouse over in Irvine, CA last year. Sublime.

 

I've had a MacDonalds Burger !!!

 

Thats probably the rarest meat of all, on account of it containing very little meat at all

 

I had eaten 'bycie zlazy' in Eastern Europe 20 odd years ago -I didn't know what the delicacy was and thought it tasted OK -wasn't so keen when I was told what it was when I'd finished the meal, - the equivalent I've seen is called- 'Rocky Mountain oysters'
http://en.wikipedia.org/wiki/Rocky_Mountain_oysters

 

I have had snake in Vietnam, Locust or crickets in Thailand, sheeps intestines in Turkey, Dog in Hanoi. and you know what? They all tasted like shiite. Sunday lunch roast beef trumps them all, everyday of the week.. When you are starving ina poor country you will fcuking eat anything. They are not delicacys, they are fcuking desperation food!!!

 

Any interdependent butcher will get you those to order. Same goes for any British game meat and viel.

 

It's not really, Wagyu is the name the Japaneses give to their native cattle. The conditions,environment and feeding together give it it's special taste and consistency. 95% of Wagyu are made up of black breeds which are more common and readily available in good restaurants across Britain and online. The other 5% is made of red breeds of Wagyu. Kobe is one of these red breeds and very very expensive. If somebody is serving Wagyu, it probably is Wagyu, but if they're serving Kobe for anything remotely affordable, it's probably bollocks and in fact another more common, more accessible breed of Wagyu. But cheaper Wagyu(still very expensive) is generally acknowledged as a far more superior to British breeds.

 

Pork is still classed as exotic where I live fella. No chance of a butcher getting rabbit.

 

I've had horsemeat, as a steak. Can be quite tough depending on the cut, but it's got a lovely gamey taste, if you like venison I recommend trying horse.

 

Where do you live like?

 

South Wales valleys, bit out the way.

 

You can't get hold of Rabbit in Wales?

 

Had Wagyu couple times at Australasia in Manchester, it's good but not 'special' good. I had Caribou fillet in Vancouver and it wiped the floor with any beef I've ever eaten.

My current diet is bland, a 200g bag of peppered Jerky is about as exotic as it gets.

 

Little ****ers are everywhere.........other than a butchers that is.

 

Get hunting fella. Buy an air rifle

 

Come to Asia , you can get local favourites like sucking the meat out of a chickens head
Or eating a birds embryo

 

That looks horrid.
But I suppose black pudding would be viewed as vile to an Asian looking in so it's very much swings and roundabouts.

 

arggh yes you are right. i ****ed the post up. I mean't to say that what is kobe is murky. In other words you will see a lot of places that serve 'kobe' when it isn't. My bad. In other words you can get US Waygu, but you can't get US Kobe.

 

That's actually available in my neighborhood.