Kobe beef is a special grade of beef from (Wagyu) cattle raised in Kobe, Japan. The animal must be born and raised exclusively in the Hyogo Prefecture of Japan and can only be fed grains and grasses from that …
Kobe beef is so soft that fine cuts of it are even sometimes served raw. Why is Kobe Beef so expensive? Kobe beef, by contrast, gets its name from the Kobe region in which these cows are bred and raised. Kobe beef is the world’s most famous red meat, but also misunderstood, extremely rare, and cloaked in mystery. Kobe beef refers to meat from Tajima-gyu cows certified by the Kobe Beef Distribution & Promotion Council. Firstly, the cow itself must be a purebred Japanese Black steer (castrated bull) or virgin cow from the Tajima-gyu lineage. Despite the fact that “Kobe” and “Wagyu” are often erroneously used interchangeably, Kobe beef is, in its own right, also one of the most lauded beef variants in the world. It may also serve as a proxy for exercise, since Japan’s cramped quarters make it hard to allow cows to move about freely. This produces meat that is extraordinarily tender, finely marbled, and full-flavored. Because of a severe shortage of available land, Japanese beef growers have allowed a select group of international cattlemen to raise wagyu cattle in their native countries. Gourmet chefs prize Kobe beef for its tenderness, flavor and amount of intramuscular fat, called marbling. Kobe beef comes from Tajima-gyu cattle, and has to go through rigorous screenings and checks to ensure that it is proper Kobe beef.
Some cows listen to classical music, a method used to relax them.
Tajima-gyu cows, the "motoushi" or purebred seedstock cattle, have maintained a pure bloodline since the Edo period (1615 to 1867) to the present day.
Kobe beef is considered by many to be the best form of beef available in the world, although it is prohibitively expensive and importation from Japan is virtually impossible. The one essential rule concerning Kobe beef is that the wagyu cattle must be slaughtered in the Kobe region of Japan. This scarcity is another factor contributing to its high price. American-Kobe, on the other hand, is a cross between Wagyu cattle and Black Angus cattle. "They are treated as kings," says one Oakland chef.
Kobe beef is the world’s most famous red meat, but also misunderstood, extremely rare, and cloaked in mystery. This scarcity is another factor contributing to its high price. Although Kobe beef delights the palates of people around the world, it accounts for a mere 0.16% of total beef consumption in Japan.
In 2012, the ban was lifted but still, considering the low amount of Kobe Beef being exported outside Japan, which is more than 10%, the Kobe beef is very hard to find in the US, with only a few top-notch restaurants having it available on different occasions. It is these deposits of fat that make the beef so tender and give it that "melt in your mouth" quality. So, as known as Kobe beef is just a Wagyu born and raised in the Hyogo Prefecture, whose carcass must have certain grading and factors, such as marbling levels, fat …
Kobe beef refers to meat from Tajima-gyu cows certified by the Kobe Beef Distribution & Promotion Council. It is striking because its high degree of marbling adds an extraordinary depth of flavor making Wagyu Beef the most tender, most succulent and best tasting beef one can find. Ifor's Welsh Wagyu - Producing Wagyu beef, Wagyu steak, Wagyu cattle, Japanese beef, kobe, kobe beef Wagyu beef (often referred to as Kobe Beef) is the hottest meat in today’s marketplace. A: There are many factors that contribute to the intense marbling that Kobe beef and A5 Wagyu are known for. First is the breed of cattle used -- Kuroge Washu -- which has a unique genetic predisposition to marblizing its fat inside the muscle tissue. But many ranchers in Japan massage cattle daily. Technically speaking, there's no such thing as Kobe beef, it is merely the shipping point for beef from elsewhere in Japan. Kobe beef is considered the most exclusive beef in the world. These cattle are massaged with sake and are fed a daily diet that includes large amounts of beer. Kobe and Miyazaki beef producers are secretive about their methods. Q: Why is Kobe Beef so marbled? As for the massages, some say it is to relieve stress and relax the cow in order to maximize the marbling of the beef.
Kobe beef has a distinct marbling, which means that the meat has webs of fat that easily melt when heated. Tajima-gyu cows, the “motoushi” or purebred seedstock cattle, have maintained a pure bloodline since the Edo period (1615 to 1867) to the present day. What is called "Kobe beef" comes from the ancient province of Tajima, now named Hyogo Prefecture, of which Kobe is the capital. Kobe is trademarked in Japan and cannot be widely traded in the US.
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