Archived Article By Tom Fitzmorris Originally published May 11, 2007 Real Japanese Kobe Beef--Filets, Yet!-- Show Up On Menu At La Boca Chef Jared Ralls called us with some interesting news for beefeaters yesterday. He says he has genuine japanese Kobe beef in house, and that he's cutting filet mignons from it. Jared is chef de cuisine at La Boca, the Argentine-style steakhouse in the Warehouse District operated by Chef Adolfo Garcia and Nick Bazan. And Kobe beef is the meat of Wagyu cows raised in such a way that they become obese. Fat cows make the best steaks, and Kobe beef is the world standard. If you've not been much impressed by the Kobe beef you've had in the past, it's because a) it was not coming from Japan, but from producers in the Northwest United States (importation of Japanese beef was illegal for a time, because of a trade war), and b)  the only cuts we were getting were the likes of short ribs, where the extra marbling doesn't make as much difference. Chef Jared says these things are incredibly fatty and delicious. He's serving a five-ounce filet mignon with a couple of sides for $66 for as long as it lasts. I have never been impressed by Kobe beef in the past, but I'm willing to believe this is because I haven't had the good stuff. Let's see how this is. If anybody is going to get the most out of a steak, it's Adolfo. La Boca. 857 Fulton. 525-8205. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com