Scottish | Kobe Roasts Approximate size per roast - 1.5kg apart from our very best: a prime standing rib roast which weighs approximately 4kg/9lb.
Roasting timetable:
Medium rate: 15 minutes per lb (450g) plus 15 minutes Medium: 20 minutes per lb (450g) plus 20 minutes Well done: 25 minutes per lb (450g) plus 25 minutes
Roast at 230C/450F or gas mark 8 for 15 minutes, then reduce to 180C/350F or gas mark 4 and continue cooking until done
or by temperature:
Medium rare: 56-60C / 135-140F Medium: 63-71C /145-160F Well done: 71-77C / 160-170F
Steak 1 inch (2.5 cm) thick (ie sirloin or rump) - 1.5 - 2 minutes on each side for rare; 3 minutes on each side for medium; and about 4 minutes on each side for well done.
Fillet steak 1.5 inches (4 cm) thick - give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done.
Scottish | Kobe Mince In early 2003 the Old Homestead Restaurant --- a 135 year old steakhouse in the meat packing district of New York City --- launched the first "mega-buck burger." The burger, according to Restaurant Hospitality Magazine, is "made from two 10-oz patties of Kobe beef (with a dollop of herb butter between them) and dolled up with lobster mushrooms and micro greens, the finished item is served up on a Parmesan twist roll. The restaurant menus it as "The World's Most Decadent Hamburger." The price: $41. The number of people who bought one on the first day Old Homestead offered it: 200."
According to the December 13, 2003 Daily Mail, Harrod's has launched Britain's most expensive hamburger. "It will cost you £30," according to the newspaper, "but the cows get massages and pints of beer." The Harrod's Kobe burger costs about £3.50 per mouthful.
Now you can have the "most expensive hamburger" at home, for a fraction of the price. Our Scottish | Kobe mince --- made from fine cuts from beer and grain fed pedigree Highland cattle --- costs only £9.00 per kilogram.