KOBE BEEF

Kobe Beef is a strongly regarded beef from the black Tajima-gyu cattle of Hyogo, Japan. Kobe Beef is a delicacy in Japan, a rare cut of beef recognized for its tenderness, sumptuous juicy taste and intense marbling.

Kobe Beef is named after Kobe, the capital city of Hyogo Prefecture in Japan. The Tajima breed of Wagyu cattle (Wagyu is a Japanese word simply meaning Japanese Cattle-"Wa "means" Japanese "and" gyu "means" cattle) "is bred and bred in the Hyogo prefecture of Japan and has historically been used as animal labourers for rice cultivation and agriculture.

As Japanese culture began to embrace meat, Tajima cattle began to be bred for their beef. Due to the mountainous areas and the limited availability of land in the Kobe province, the breeding of Tajima Wagyu became isolated, which allowed the cattle to maintain the quality of their beef that also differed from other cattle breeds. This isolation, together with limited availability of land and specific feeding techniques, contributes to a superb beef cut deemed by many to be the best in the world.

In Japan, stringent rules guarantee that Kobe-labelled beef is produced in the Kobe region of Japan. Japanese cattle, such as the Tajima breed, but also some other excellent breeds, have been transferred to the USA for breeding, leading to the American Wagyu label. In reality, some American Wagyu were raised in the US and transferred to Japan for final processing for domestic consumption.

The amount of marbled fat in Kobe Beef leads to its creamy mouth-watering taste, so that Kobe Beef is graded dependent on the quantity of marbled fat along with the texture, firmness, color and fat quality. The further marbled the fat, the more exquisite the flavor, the higher the score. Most Kobe Beef is rated at least two grades higher than the top grade in the US, that is, USDA Prime.

Kobe Beef sold in the USA is locally produced and not imported from Japan. The key problem people are having is, "How much is Kobe Beef?" Those who buy Kobe Beef will argue that no price is too big, although that could be an misconception. American Wagyu Kobe Beef steak rates appear to be similar to that of other high-end steaks such as Premium Black Angus or Piedmontese.

The health benefits of Kobe beef are remarkable. Kobe Beef from Wagyu cattle has a greater proportion of monounsaturated fat (healthy fat) and a higher level of oleic acid (healthy fatty acid that decreases bad cholesterol) than other cattle breeds. Kobe beef literally melts in your mouth as the beef starts to dissolve at 77 degrees Fahrenheit. Kobe beef should really be cooked in an unparalleled taste no more than medium rare.