According to the Minneapolis St. Paul Business Journal, Kowalski’s is going to be the sole distributor for Akaushi beef in the Twin Cities. The article states that they plan to start selling the beef on December 17th (just in time for the holidays) and are taking preorders now in anticipation of the “rush” that they will see from the ~$40,000 in advertising they’ve done in print and on radio.
Now, Akaushi beef is wonderful–no doubt–but to charge $40/lb for ribeye is a bit nuts. The general population isn’t going to give two fucking shits about it and I don’t really see it attracting many new people into Kowalski’s stores that weren’t already going there. That said, their $7/lb price for the ground beef is quite a bit better and I would be willing to pay that but, to be perfectly honest, I’ll stick with my grass fed, heritage beef from Blue Gentian Farm for now. It tastes just as good, costs me less (I think it was $14/lb for ribeye), and it wasn’t shipped from Texas.
What about you? Would you plop down $40/lb for ribeyes knowing it was Akaushi? Do you plan on running out to the stores this holiday season to get some for yourself? How about the $7/lb ground beef? Is that price more reasonable for you? Do you think that this will be worth the investment for Kowalski’s? Will they get enough new customers out of the deal to call it a success?
Whatever you think about Kowalski’s selling Akaushi beef go ahead and comment on as I’d love to hear what you have to say.
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December 11th, 2009 at 10:50 am
Would You Buy Akaushi Beef at $40/lb? http://tinyurl.com/yasmwt8
This comment was originally posted on Twitter
December 11th, 2009 at 10:55 am
I don’t have a problem spending $40 on a steak every once in a while, but only when some chef is preparing it perfectly, and someone else is doing the dishes.
I’m sure it’s great, but way too expensive for a meal you still have to prepare yourself.
December 11th, 2009 at 10:58 am
I am a miser when it comes to meat prices so count me out on paying that price for any kind of beef – even if it was infused with flecks of gold. But I think that is the kind of beef I heard mentioned during BBQ Pit Masters on TLC so if the pros use it there must be a reason.
December 11th, 2009 at 11:25 am
No,oorganic buffalo’s a fraction of that. Tastes good 2. RT @SouthMetroNews: Would You Buy Akaushi Beef @ $40/lb? http://tinyurl.com/yasmwt8
This comment was originally posted on Twitter
December 11th, 2009 at 11:55 am
I would not buy this beef. It violates my special diet.
December 11th, 2009 at 11:57 am
Dave summed it up for me. I’d also be worried, I screw up the cooking and it would end up tasting like something from Chili’s.
December 11th, 2009 at 11:59 am
Muk, as long as you washed it down with an icy cold glass of Pepsi it would be fine.
December 11th, 2009 at 12:03 pm
OMFG. Do not ever mention Chili’s in the same sentence as that-drink-that-must-not-be-named. Doing so makes the baby Jesus weep.
No, I would not spend $40 lb for meat. Ridiculous. I wonder if the Lakeville Kowalski’s will carry it…oh, nevermind.
December 11th, 2009 at 1:51 pm
I’ll say it: Yes, I’d buy it.
Assuming the beef is as high a grade as advertised and there is an appreciable difference in flavor and texture, $30 for a 12 ounce ribeye doesn’t sound like a ripoff.
Is it an everyday item? No. Do I think it will cause people to rush into Kowalski’s time and time again? No. But, just like anything, it’s a product that some people will want.
December 11th, 2009 at 1:52 pm
If I were ridiculously wealthy or if someone else paid, I’d be all over it, just to satisfy my curiosity. I can’t pretend to judge whether or not it’s worth it unless I’ve tried it. Maybe it’s heaven on earth – !?!?!
December 11th, 2009 at 3:08 pm
I won’t buy it. My second choice for meat (after my co-op) is Kowalski’s because they carry local 1000 Hills Farms beef and Kadjian Chicken, both which are local and very tasty and humane and all that. And for those I will spend a lot. But I won’t spend a lot for something that was driven across country for no good reason.
And on the note of buffalo, I’m going to make a tartare out of a buffalo tenderloin for Christmas. I’m excited.
December 11th, 2009 at 3:11 pm
Kassie, that tartare sounds unbelievably wonderful.
December 11th, 2009 at 4:08 pm
Isn’t the fact this is the only place in the western world that has these cows outside of Japan a “good reason” for it to be driven across the country?
It sounds like saying “why would I want lobster flown across the country for no good reason when I can pull a perfectly good walleye out of the lake right here?”
That said, if you’re perfectly happy with the beef you get already, I totally understand not caring one bit about this stuff. And I agree, I’d love me some of that buffalo tartare right now.
December 11th, 2009 at 4:33 pm
I would like to try it, but short of a big bonus or something, I dont see it happening.
December 11th, 2009 at 8:30 pm
Sandy said:
Hey, that is a great idea! When should we be over, Bill?
(I think I just heard the Budget Nazi faint…KIDDING, JUST KIDDING)
December 11th, 2009 at 8:36 pm
Sure, I’d try it once, but I’m not in a hurry to do it and don’t think it will happen anytime soon.
December 12th, 2009 at 11:25 am
b, i’ll try it at your place!!
bb
December 13th, 2009 at 11:56 am
Hell yes, in fact I’ve already put in a preorder. Well worth it. This is great news and a coup for Kowalski’s.