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My travels had me near Seattle this week. I went to a major Korean market and got a couple live Dungeness crabs to bring back but could not help but notice how this market had a much better selection of kobe cuts than I could ever get in Montana. The cuts were squared off and in bite sized, slices. I wish i knew the name of the genre of cooking but I presume it is for cooking over a tabletop grill over hardwood lump. My mind raced thinking how fun it would be to have a party with lots of sauces, rice, and veggies to go along with the thin slices of extremely well marbled beef. I steamed the crabs in my rice cooker and then they got a plunge in the ice bath for the remainder of the evening. Last night, I picked the crabs apart and sent SWMBO out to see if the only place around here that carries Snake River Farms products had any well marbled beef in stock. She came home with these- I simply seasoned them with a salty local garlic powder made here in Montana called Alpine Touch It was a piece of flank steak, and the other was a chunk of New York Strip The KK was at about 500F. Meat went on to a well heated grill grate for about 4 min a side Then I finished for about another min over direct heat to get the outer fat layer to melt and get an extra crisp browning on the meat and then they rested quietly. Crab I made 2 ways- one in a parfait with cocktail sauce and the other was a de-constructe crab cake done in a pan with vidallias, garlic, olive oil, butter, bread crumbs, paprika, and garlic powder. Sorry- no plated pics. I did take a quick vid and am not sure if it will load or not. Thanks for looking- Paul