The product is made from 100 per cent Kobe beef.

Price for the Kobe burger is $2,200 per kg.

The Kobe products are used by only a few hotels, however, the more affordable cuts like the Kobe beef brisket at $1,000 per kg, will be introduced to restaurants in Kingston.

Cooking instructions

Make grill or non-stick flat frying pan very hot.

It is recommended to do it on a grill, however, due to the product being 100 per cent tender Kobe beef, it is also recommended that you fry in a pan on top of the stove.

Sprinkle a small amount of salt and black pepper on either side of the burger. Massage the salt and pepper on each surface. If the burger is frozen you can still cook it, however, cooking time will be longer. It will be easier if the burger is slightly thawed.

Grill on one side until it is cooked a third of the way through, then turn and cook halfway through.

(Do not overcook; do not keep turning or slicing it to see if it is cooked; this will dry out the beef).

It is recommended that you serve Kobe beef no more than medium well. Most people have it medium rare or medium.

Frying: Make sure to use a little olive oil to grease the non-stick pan. Kobe beef will create its own moisture.

Fry on one side until it is cooked a third of the way through then turn and cook halfway through.

When finished, the beef should melt in your mouth. You can have it with freshly baked bread or by itself.

RECIPE

Snake River Farms 'Callotte de Boeuf Grille' with Yukon Gold Potato Mille

Feuille, Forest Mushroom Duxelles, Crispy Bone Marrow and 'Sauce Bordelaise'.

Chef Jonathan Benno of Per Se - New York, NY

Adapted by StarChefs.com

Yield: 4 Servings

Ingredients

Bone marrow:

4 portions bone marrow

Flour for dusting

Lard or oil, for sautéing

Sauce bordelaise:

5 oz shallot, minced

3 oz carrot, diced

2 tbs garlic, crushed

2 1/2 tbs. mushrooms, chopped

2-3 stems parsley

1 stem thyme

1 bay leaf

1-2 black peppercorns

2 cups red wine

5 cups boiled, skimmed and finely strained veal stock

Potato mille feuille:

3-4 large Yukon gold potatoes

2 tbs duck, bacon or beef fat, or butter.

Salt and pepper

Mushroom duxelles:

2 cups assorted mushrooms

Canola oil as needed

Salt and pepper

1 shallot, minced

1/4 cup white wine

1-2 tbs créme fraiche

1 tbs Bordelaise sauce

Beef:

1 (12-oz) piece Snake River Farm's American kobe beef

Salt and pepper

Method:

For bone marrow:

1. Soak bone marrow in ice water for three days, changing water daily.

2. Dust in flour and sauté in lard or oil until golden brown on all sides. The centre should not be firm.

For sauce bordelaise:

Add all ingredients but veal stock to a pot and reduce to almost dry. Add stock and simmer for 45 minutes. Strain, discarding vegetables. Continue to cook, skimming, until sauce consistency.

For potato mille feuille:

1. Preheat oven to 350F. Melt butter or fat. Peel potatoes and place in water.

2. Line a sheet pan with parchment, brushing melted fat under paper and on sides of pan.

3. Using a vegetable sheeter, create thin lengths of potato, trimming edges with paring knife to create uniform sheets.

4. Layer potatoes in pan in alternating directions as they are sheeted. Brush each layer with fat and season with salt and pepper, making sure to end level.

5. Place a second sheet of parchment on top followed by a sheet of foil.

6. Place in oven on middle rack and bake until the potatoes are tender. Cool in refrigerator. Cut four equal portions for presentation.

For mushrooms:

1. Clean and dry mushrooms, then sauté over medium heat in canola oil until colored. Season well with salt and pepper, and cook through.

2. Add shallots and cook for one minute. Remove from heat and cool to room temperature, then chop until very fine.

3. Return mushrooms to pan, add white wine and cook until dry. Add bordelaise sauce and créme fraiche.

For beef:

1. Season the meat with salt and pepper and grill over high heat for approximately 4-5 minutes on each side. Let rest.

To serve:

1. Heat portions of potato mille feuille in oven or saute in clarified butter.

2. Set one portion on each plate. Reheat mushrooms and spoon a quenelle on each plate.

3. Slice beef and divide among plates, sprinkle with grey salt and pepper.

4. Place marrow on each plate. Drizzle with bordelaise and serve.

Wine pairing:

Serve with Vigna dei Prey, Dolcetto di Dogliani 2003.