Kobe beef

Kobe beef is beef made from cows that are fed a diet enriched with beer and massaged lovingly by attendants in Kobe, Hyogo, Japan. Japanese Kobe Beef is well-marbled and very tender. The attention and time given to the cows is said to produce the best beef and gives Kobe beef a high cost.

Related Topics:
Beef - Cow - Diet - Beer - Massage - Kobe, Hyogo - Japan

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

There are four major breeds of wa-gyu (wa means Japanese and gyu means cattle): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese Kobe Beef is from Tajima-ushi, which is a type of Japanese Black. Tajima-ushi are fed on natural feed such as barley, wheat bran, and grass, and good water in the Tajima region. Tajima-ushi beef which meets special criteria becomes Kobe Beef. The beef must be ranked as Grade A or B with fat BMS number 6 and over by Japanese Association of Meat Ranking. It's said that only 3,000-4,000 Kobe Beef Cattle are available each year in Japan. Kobe Beef costs over $100 per pound in Japan.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Kobe Beef in the US is a crossbreed of American cattle and wagyu raised in the U.S. It tends to be less expensive than Japanese Kobe Beef.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

In Japan, Kobe Beef is eaten as Sukiyaki, Steak, Shabu-shabu, Teppanyaki Japanese BBQ, and more. The quality of meat texture is so tender and delicate that it is even savored raw sometimes as a sort of beef sashimi that seems to melt on one's tongue.

Related Topics:
Sukiyaki - Shabu-shabu - Teppanyaki - Sashimi

~ ~ ~ ~ ~ ~ ~ ~ ~ ~