Kobe Beef ups the steaks at Maria’s

Get a load of the fat and rich marbling seen in a raw slab of meat! That’s Kobe for you! Did you know that only 10,000 heads of cattle are produced as Kobe Beef by Japan each year, and only 10 are imported into Malaysia?

In Malaysia, Maria’s SteakCafe is the only steakhouse to receive the prestigious recognition by the Kobe Meat Distribution Promotion Council. The Bronze Cattle Statue – the official plaque and certificate – is proudly displayed in Maria’s flagship outlets at KLCC and 1Powerhouse in Petaling Jaya.

Motomu Yoshida, official inspector of Kobe Beef, was in KL to share the finer points of enjoyment and educate the media on how to discern the qualities of Kobe Beef. 

Among them were: the cattle must be born, raised and slaughtered in Hyogo Perfecture and of the Tajima strain of Japanese Black (Kuroge Wagyu); meat quality graded at least B if not A by the Japan Meat Grading Association; has a score of 4 or more on a scale up to 5; and Beef Marbling Standards must be at least 6 or higher on a scale of 1 to 12.

The media had a taste of this delicacy and made a side-by-side comparison with the Australian MB7 Ribeye steak, another fine piece of meat. During the 4-course tasting menu, we had Maguro Tuna, Hokkaido Scallops, Strawberry Granita and Kobe Beef steak/Australian MB7 Ribeye with a savoury Camembert for dessert.

Finally, what we all were here for: the main course was the Japanese A5 Kobe striploin, cooked ever so lightly medium rare to retain its integrity and natural juices, with sides of creamed spinach and hasselback potato. As an added treat and learning experiment, we also tasted the Australian MB7 Ribeye steak. Both steaks were chargrilled in Maria’s signature marinade.

I must say the quality of steaks at Maria’s were quite impressive, especially considering how the chef had to cook so many pieces of meat – all of them were nicely pink with the perfect doneness. While it’s not always the first name that comes to mind for a good steak, this experience taught me afresh not to judge a resto by its appearance.

Naturally, the Kobe beef stood a head above with its rich flavour and superb marbling, and meltingly tender texture. Certainly, one of the most meltingly tender and delicious beef I’ve ever had in my life, I confess it may not be something I would want to indulge in regularly given its richness and artery-hardening shock to the system. In fact, I rather enjoyed the Ribeye despite being tougher and more work for my mouth, as it had its own appeal.

All the dishes (except for dessert) are available on Maria’s regular menu. Kobe Beef is available at all its outlets.