One of the biggest features of kobe beef, next to its melt-in-the-mouth texture, is its unique flavour. This flavour mostly derives from fat.
Our kobe fat is made by slow-roasting high-quality excess trim from our cuts at a low temperature for 12 hours. It is then strained through fine muslin and jarred to produce an exceptional and versatile product.
The uses for this product are fairly endless, from fat for roast potatoes to confit liquid for lobster.
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