>>Well, thank God fiction is fiction, then. :)
>>
>
>Clearly, the science of the future has made meat even better :)

Or the environmental degradation has forced Kobe beef to Australia where they're being exposed to a lifestyle and feed that leads them to be less fatty then their pre-Kanto ancestors. There's people who complain about US Wagyu because they're not living on Japanese grass.

I'll also note that Zoner did the grinding himself. It's also possible that he's a culinary genius who has found the method of making amazing kobe burgers. For me the obvious move would be to mix the meat with a vegetable, some sort of bonding agent (like Worcestershire sauce), or to coat the outside with something sugary sealing in the juices so that interior is red/pink, but you still get the char. Those might over come the "mush" people complain about. Alt. he could have used a non-standard cut of beef like shank or brisket. Traditionally the Japanese don't eat kobe beef as steaks, so perhaps Zoner used the wrong word?

t.
is hungry now and it's not even lunch yet.

Trigger Argee
trigger_argee@hotmail.com
Manon, Maccadon, Orado, etc.
Denton, never leave home without it.

"I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me." - HST