How to cook Kobe Beef Burger

Kobe beef refers to the meat originally cultivated from the Wagyu cattle breed in Kobe, a Japanese region. The Wagyu cattle breed produces a more tender, flavorful meat than Imageother cattle breeds. Although Wagyu cattle are now raised in areas other than Japan, such as the United States and Australia, it is available in a limited quantity compared to other beef and is considered a delicacy. If you get your hands on Kobe beef to make burgers, make sure you cook them slowly and carefully to prevent ruining their unique flavor and wasting money.

•    Remove the Kobe beef burgers from the refrigerator. Let them sit until they reach room temperature because heating them when they are chilled will shock the meat and make it cook unevenly.
•    Set a grill to “medium high” heat or preheat a cast iron grill pan on the stovetop over “medium high.” Sprinkle the burgers lightly with salt and pepper just to enhance the flavor.
•    3 Pour 1/4 cup olive or vegetable oil into a small bowl. Dip a pastry brush into the bowl and lightly brush the oil in a thin, even layer across the grill grates or pan to ensure the burgers don’t stick when you try to flip them.
•    Add the Kobe beef burgers to the preheated grill or grill pan and heat for three to six minutes or until you see that the bottom of the patties have distinctive grill lines. Use a spatula to carefully flip the burgers over.
•    Lower the grill or grill pan heat to “medium” and heat the burgers for another three to five minutes, then flip them over again. Continue slowly heating and flipping the burgers every three to five minutes.
•    Insert an instant-read meat thermometer into the center of a Kobe burger each time you flip the burgers to prevent incorrectly estimating the cooking time. Remove the burgers from the heat once the thermometer reads 150 degrees F, then add to the buns and serve.


Top ten reasons to eat beef. Because if you didn’t…

Image1. Over one million farms and ranchescould go out of business, most of them small family owned or operated businesses. The ripple effect could devastate communities throughout rural America.

2. The U.S. economy would lose over $80 billion in added value contributed by all red meat (primarily beef and pork).

3. The country’s economy would lose $4.08 billion in export value from beef alone.

4. You’d miss out on a protein that’s only 154 calories per 3-oz serving that’s an excellent or good source of ten essential nutrients including: zinc, iron and B vitamins. A 3-oz serving of beef constitutes 10 percent of the calories in a 2,000 calorie diet, yet supplies 10 percent of the Daily Value for ten essential nutrients.

5. You’d need to eat 670 calories of peanut butter, 374 calories of black beans, or 236 calories of raw soy tofu cubes to get the same amount of protein found in a 3-oz serving of lean beef at 150 calories.

6. Iron deficiency would become an even bigger problem in the U.S. than it already is—iron deficiency is the most common nutrient deficiency worldwide and in the United States alone, a significant number of girls aged 9‐16 (75 percent) and adult women (50 percent) consume less than the recommended amounts of iron. Beef is the most readily available and easily absorbed source of iron in the American diet. A 2005 analysis showed beef eaters were 26 percent more likely to meet nutrient requirements for iron than non-beef eaters.

7. The majority of grasslands, wetlands and other wildlife habitat would be at risk or lost. Open space—primarily managed by cattlemen—provides habitat for 75% of America’s wildlife. Ranchers play an important role in the survival of native species. Cattle grazing plays an important role in maintaining the wetland habitat necessary for some threatened species, such as the Greater Sage-Grouse in the West or the California tiger salamander and red-legged frog.

8. About 587 million acres of U.S. land—most of which is unsuitable for raising food crops—would go to waste. Grazing cattle more than doubles the area of land that can be used to raise high quality food. As the population continues to grow we must make wise use of available land to raise nutrient rich food like beef.

9. Lady Gagawouldn’t have a Meat Dress to wear.

10. The summer grilling season—Fourth of July fireworks, Memorial Day picnics, Labor Day weekend barbecues and ball games— just wouldn’t be the same with tofu burgers.

Prime Selection’s Cooking Ideas: Wagyu Beef Gunkan with Oscietra Caviar, Spring Onion and Fresh Ginger!

Its a kobe beef sushi roll! This wagyu gunkan is an at home fine dining to impress anyone!

160g wagyu beef
80g Sushi rice, cooked and seasoned
8 tsp oscietra caviar
4 tsp fresh rings of spring onion
8 pinches freshly grated Ginger
8 sheets nori
For the dressing
2 tsp Wasabi, or wasabi paste
6 tsp Soy sauce
sea salt
freshly cracked black pepper
4 tsp ponzu sauce

1. Finely chop the beef into a tartar consistency with a sharp knife. You must include the fat, as this has a lot of flavour.

2. Finely slice the spring onion into fine rings, only using the fresh green tops and set aside. Grate the peeled ginger into a smooth fine paste and set aside.

3. To make the dressing, grate the fresh wasabi to a paste and mix this with the ponzu and soy sauces.

4. Cut the nori sheets into small strips about 3cm by 15cm.

5. Begin with a damp hand and ball your cooked rice into 8 even thumb-sized balls.

6. Mix the chopped wagyu beef with 5-6 teaspoons of the dressing. Add black pepper and sea salt to taste.

7. Wrap your rice balls in nori sheets, leaving a hole at the top to be filled with the wagyu. Use a grain of soft rice to stick the nori strips together.

8. Fill the hole with the seasoned wagyu beef, and top this with a dollop of caviar, a pinch of spring onion and a dot of fresh ginger.

9. Serve the wagyu beef gunkan with some freshly grated wasabi and a shallow dish of soy sauce for dipping.

Servings: 4

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Prime Selection’s Cooking Ideas: Chicken Breast Valdostana with Braised Lentils!

This chicken Valdostana is a recipe to remember, it’s great comfort food and makes a perfect family dinner for any night.

6 boneless, skinless chicken breasts

Braised Lentils with Spinach
6 thin slices imported Italian prosciutto (*see note below)
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock or canned reduced sodium chicken broth
1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano)
Freshly ground black pepper
6 ounces Italian Fontina cheese, sliced thin
2 tablespoons tomato sauce or additional seeded and crushed tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Prepare the braised lentils with spinach through step 1.
Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.

Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn’t burn or stick in places.

Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.

While the chicken is in the oven, finish the braised lentils.

Very carefully remove the pan to the stovetop and let stand a minute or two before serving.

Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.

*Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

Servings: 6

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Prime Selection’s Cooking Ideas: Lamb Chops with Poached Quince and Balsamic Pan Sauce!

These sweet lamb chops are fall off the bone tender and sure to be a hit for any occasion!

8 lamb loin chops
1 cup unsweetened apple juice
1/4 cup sugar
1 quince, peeled, cored, cut into 1/4–inch–thick slices
3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme

1 tablespoon vegetable oil
1 tablespoon aged balsamic vinegar
1 tablespoon butter
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary

Combine apple juice and sugar in small saucepan. Bring to boil over medium–high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.

Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium–high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium–rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme. Season pan sauce to taste with salt and pepper.

Top lamb with poached quince. Spoon pan sauce over and serve.

Servings: 4

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Prime Selection’s Cooking Ideas: Chicken Breasts Stuffed with Goat Cheese and Basil!

These chicken breasts are sweet and creamy with the perfect crisp on the crust making a meal worthy of five stars!

4 boneless chicken breasts

1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs

2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

For sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper.
Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

Servings: 4

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Prime Selection’s Cooking Ideas: Salmon with pineapple salsa and spicy chili sauce!

Sweet and Spicy Salmon filets that you’ll want to make all the time!

4 salmon fillets
1/4 cup mayonnaise
1 1/4 teaspoons chopped canned chipotle chiles in adobo sauce
1 cup diced cored fresh pineapple
2 tablespoons ginger preserves or orange marmalade
1 tablespoon fresh lime juice
1 teaspoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.

Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat.

Add salmon and sauté until just opaque in the center, about 5 minutes per side.
Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.

Servings: 4

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