Sound confusing? 5: Excellent 8 – 12 :), Thank you for this very interesting article Jess!!! Although cattle were raised in Japan for thousands of years, they were draught animals for a long time. I want to see how the native kobe beef would taste like. There are a couple 100% Certified Waygu beef ranches in the US. Or any other method? Genuine Kobe beef requires the animal to have been born, raised and slaughtered in Hyōgo Prefecture, and to have only been fed grains and grasses from within Prefecture. In the words of Yoshinori Nakanishi, a Kobe cattle farmer who’s been in the business for nearly 40 years, “Neither I nor any beef farmer I know would ever dream of giving cows beer.”. Shame. Yeah, those myths make for a good story but not really reality, I’m afraid. Yet despite growing media attention, it seems to have made little difference to consumer awareness or spending in the US, where menu items like Kobe sliders have already taken a foothold in the new age of foodie-ism. Nevertheless their product, best known to foreigners as Kobe (or Matsuzaka or Omi) is a mystical folk art. This allows the bacteria in the meat to break down the flesh, causing a tenderizing effect. Alternatives to Kobe beef include other varieties of wagyu beef raised in Japan, many of which are arguably just as good but without the higher price tag. So, what is wagyu beef and what is the difference between wagyu and Kobe beef? I only have the one question that has so far, not been asked: after slaughter, did you ever learn how the meat was treated? Japan has limited space and other nations are important in Japanese beef production. Jamaican blue mountain coffee is another example, that’s why you pay for the unique taste instead of picking up some Maxwell house. I completely agree with you. Lions originated in Africa but is a figurehead and identity of so many countries even though they never came from there. 2: Below average 2 I’m sure you will, Kat! Hi Jessica, I’m very late to the party but we are visiting Japan next month and would love your recommendations for places in Kyoto/Tokyo or Kobe to sample Kobe. There’s beef, pork, chicken, and other more exotic meats like alligator, rabbit, ostrich, and so on. Thanks, Christador! Whether that makes you want to try the real deal or not, or whether you prefer the taste, price, whatever it may be of the substitutes is a personal preference. There is nothing inherent in the recipe that requires location-specific ingredients. Yield grade determines the ‘cutability' of the meat, meaning the proportion of meat that can be obtained from a certain part of the cow's carcass. What makes it so special is its copious marbling, which creates a luxurious, buttery tenderness unlike any steak from cattle raised in America. I just wanted to applaud your patience and respect when dealing with those situations. Kobe Beef. The BMS allows the distinct marbling of the beef to be graded to an even finer degree of accuracy, and is given a number grade of 1-12. However, there is no evidence that this is practiced across the board and it certainly cannot be deduced to a requirement or method in the production of Kobe beef. We wrote a blog post on the distinction.. Second, the term "American Kobe" is a total crapshoot, and in most cases when you encounter it on a menu at your favorite burger joint, unfortunately means nothing. I’m not sure where you can book a tour of a Tajima-gyu cattle farm and unfortunately don’t have any recommendations for restaurants in the Osaka area as we tried Kobe beef in Kobe itself. Because the region was so isolated, however, these original wagyu cattle were not transferred for work in other regions of Japan. It is true that some legitimate Tajima-gyu cattle have been exported outside of Japan, and that some foreign farmers may have in fact been able to maintain 100% lineage. Thank you, Paul! Japanese beef must grade at the same level across all quality criteria to be given that status. Everyone LOVES massages ! You forgot to mention the cows are suspended in air as if they are in a hammock while being massaged. If you’re lucky enough to even see Kobe beef being sold somewhere, you might be disheartened after one glance at the price tag: $150 (American) and up per pound. Morgan Ranch. That higher concentration of fat is just how Kobe beef gets its superb marbling complexion. If you are a producer of fine beef stock, then market it for what it is, great beef, not Kobe beef. Kobe beef is highly coveted and regulated in Japan; they don't just send it anywhere without knowing exactly who it is going to and where it will end up. These cattle are massaged with sake and are fed a daily diet that includes large amounts of beer. That accolade goes to Matsusaka beef, which domestically in Japan is generally considered to be the best Japanese beef due to its higher on average fat content, a key indicator of quality wagyu. Then this is it. Any restaurant serving real Kobe beef should be able to tell you exactly where it came from, its precise grade, their distributor, and be able to produce the 10-digit authentication number. That actually I do not know. I live in Maine and cattle farming has been in the family for five generations and I’ve heard everything imaginable on the proper rearing methods of Kobe. Yes, it was A-1 in Kobe. Grade C : Below standard. Awesome article, I enjoyed it very much. Address: 2-14-5 Shimoyamatedori, Chuo-ku, Kobe 650-0011, Hyogo Prefecture. Of course, top quality wagyu can be found in many places around the world and you may in fact personally find it to be comparable with or even superior to genuine Kobe beef. A Tajima-gyu cow in America may be sent to Japan and, if it spends half its life there, can be considered wagyu (Japanese cattle), but never Kobe beef. If they don't know or hesitate, this is a sure sign that it is not authentic Kobe beef. I am not about to get involved in the discussion regarding the definition of Kobe/Wagyu beef but let me tell you that as a visitor from South Africa to Brisbane in Australia, I had the most wonderful 300 gram Wagyu rump at a lovely restaurant called the Grove in Ashgrove, Brisbane. You can already begin to understand how rare real Kobe beef actually is. For starters, the cow must be a breed of Wagyu — specifically a Japanese Black bloodline of pure Tajima gyu beef lineage. The most expensive beef in the world though is reportedly from a farm in Northeastern France where a butcher who runs his own abattoir creates aged steaks from his Blonde Aquitaine stock through a process of hibernation. Wagyu beef quality is determined by evaluating four different categories: the thin strips or flecks of fat known as marbling; the color and brightness of the beef; firmness and texture; and the color, luster and quality of the fat. Alexander’s steakhouse, Roka akor and Niku butchershop are certified Kobe beef sellers. The issue here really lies with misleading the consumer. Using a greenhouse with soil imported from Thailand a California grow company could not reproduce those alkaloids even with altering the variables they could control. Find her delving into the isolated Kobe region as being healthier than beef! Beef only means it came from a Tajima-gyu bloodline cow, belonging to how is kobe beef raised... Of products from specific regions around the world is said to have led to differences... T understand your reasoning as being healthier than commercial beef because of that sell this beef in Kobe, the. 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