|Scottish | Kobe Steaks |
Approximate timings for grilling meat are as follows: 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.
|Japanese Sliced Beef|
Our prime Scottish | Kobe beef thinly sliced for use in Japanese cooking. Perfect for shabu shabu.
|Scottish | Kobe Roasts|
Approximate size per roast - 1.5kg apart from our very best: a prime standing rib roast which weighs approximately 4kg/9lb.
|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, Harrods 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 Harrods 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 and Aberdeen Angus cattle --- costs only £11.00 per 750g.
|Scottish | Kobe Ready-to-Go Meals|
We now have a selection of meals that are pre-prepared at the farm, and are ready for you to simply micowave or grill. Our Scottish | Kobe beef hamburgers are handmade and ready to pop on the grill. And our American meatloaf is prepared in a microwave-proof tray: great hot, even better cold in a sandwich the next day.