But Kobe beef is difficult to come by even in Japan, and depending on the import laws at the moment, it is impossible (or at least illegal) to find true Kobe beef in the United States What you’re far more likely to see is “Kobestyle” beef, most of which comes from domestic animals crossbred from Wagyu and Angus cattle Meat from our domestic “Kobe” beef tends to be leaner, darker, and stronger in flavor than its Japanese counterpart, an artifact of their Angus lineage and their American-style grass and grain feed Good American Kobe-style beef is usually the most expensive beef on the market Incidentally, if you ever see someone offering “Kobe burgers,” kindly refrain from ordering them Kobe beef is prized for its marbling, tenderness, and subtle flavor Burgers already have plenty of fat and tenderness because of their grind, and subtle flavor is not what you want in a hamburger It’s a marketing gimmick, pure and simple And yes, Kobe Bryant really is named after the beef Color and Size Q: How come when I buy beef sometimes it appears purple and sometimes deep red? Should I select one over the other? Here’s the reason: it has to do with the conversion of one of the muscle pigments, myoglobin, and its exposure to oxygen Immediately after being cut, meat is a dark purplish color—the color of myoglobin Soon oxygen begins to interact with the iron in myoglobin, converting it to oxymyoglobin, which has a bright cherry-red color Have you ever noticed how when you cut into a rare steak in an oxygen-rich environment (like your house) it starts out dark, then “blooms” into redness? Now try the same thing in the vacuum of outer space See the difference? So, even though the bright red color is the one most associated with freshness, it’s really got nothing to do with it—purple meat can be just as fresh You are particularly likely to notice this dark color in vacuum-sealed meat Eventually enzymes present in the meat will cause both myoglobin and oxymyoglobin to lose an electron, forming a pigment called metmyoglobin It’s got a dirty brown/gray/green color While it doesn’t necessarily indicate spoilage, it does mean that the beef has been sitting ... oxygen-rich environment (like your house) it starts out dark, then “blooms” into redness? Now try the same thing in the vacuum of outer space See the difference? So, even though the bright red color is the one most associated...Here’s the reason: it has to do with the conversion of one of the muscle pigments, myoglobin, and its exposure to oxygen Immediately after being cut, meat is a dark purplish color? ?the color... interact with the iron in myoglobin, converting it to oxymyoglobin, which has a bright cherry-red color Have you ever noticed how when you cut into a rare steak in an oxygen-rich environment (like your house) it starts out dark,