You’ve heard of Kobe beef. It’s that beef that’s fed on beer and grains, resulting in extraordinary marbling and rivers of beautiful fat. Americans breed their own Wagyu beef, partly because it’s so good, and partly because getting real Kobe beef outside of Japan is nearly impossible, despite all the dishonest restaurants out there labelling their entrees “kobe beef sliders”.
Anyway, another beef product we’re very fond of is jerky, which, as you know, is noted for not having much fat. Why, then, people are spending money on Kobe beef jerky is beyond us. What next, low-fat lard? Dried Scotch? Chocolate-free Nutella?
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