Steak with chopsticks

Had someone told me, I would eat a steak with chopsticks, I had those once as culinary Berserk, perhaps even labeled as a pleasure-amoeba. But how come so many times you will quickly overtaken by reality, as you can imagine.
This steak has become reality bears the name: KOBE-Rind. A Japanese cattle breed, from the Japanese prefecture of Hyogo. According to a report in the FAZ.net 1.07.2009 it was probably not a real Kobe beef from this very area, there must go a pound of Kobe meat for export. The, what is often called in Germany “Kobe-Beef” is touted, not come anyway from the Tajima cattle from Kobe, but most of Japanese Black cattle from other parts of the country or from abroad Nachzüchtungen and crossings. ((The most tender meat in the world))

In Matsusaka, the neighboring Mie Prefecture, give it a show-stables where the cattle caressed and massaged, just for tourists. Only meat from there but is not actually a Kobe beef, this is the steaks and fillets of Tajima cattle of Hyogo reserved, lies in the Kobe.
According to the report are only 3066 Animals were knighted in postmortem entitled. 770 000 Japanese cops, Cows and calves had not the honor.
And that the fine fat marbling was due to the massaging and grooming, is supposedly from the realm of fables. Rather, it is probably genetic and is passed on according to strict controls breeding. Also feeding with sake, is ridiculed by the breeder, since the alcohol anyway not come out on the first stomach. After the fat in Europe, and thus the flavor was more bred out, could it keep the Kobe Beef. The feeding keeps the saturated fat low. But enough theory. How, then, because this tastes “Kobe” which, as we have just learned, actually was not a real.
So first, the preparation was very interesting: The cook had a big plate of stainless steel, where he prepared the steaks. He did this so artfully and with much patience and hygiene that it was very relaxed, watch the master at work.
Finally he started the steaks artfully into small strips and then again to cut crosswise into small pieces. What irritating effect at the beginning, then agreed to the sea of ​​self cutlery. Japanese cutlery! Also Stäbchen!
The first taste is almost daunting for fettentwöhnten smell buds. The fat taste immediately sat down in the foreground, but to immediately respond to the tender meat a delicious flavor symbiosis. I think, I need to book now to take a break, I just drool my keyboard fully.
I will then better the pictures speak for themselves. Meal!

Here is the report from the FAZ, if I can also complete the veröffenlichen I doubt it.
A visit to a Fabled animal by Berthold Kohler (c) FAZ 29.06.09