|
Kobe beef refers to the well-known meat produced in Japan from the black breed of Wagyu cattle, which are raised using strict local traditions. The beef is instantly recognizable by its marbled texture, fattiness, tenderness and distinct flavor. It is served in kitchens and restaurants throughout Japan as teppanyaki, sashimi, shabu shabu, sushi, sukiyaki or simple steaks and can even be eaten raw. To buy Kobe beef is to buy a small piece of Japanese culture and gastronomy. A simple way of doing this is by ordering Kobe steaks online. The Wagyu cattle have played a significant role in Japanese history and centuries ago were used to work rice fields. As the public appetite for quality beef grew, people began specifically breeding the cattle for consumption. Farmers also began hiring people to massage the cows to ensure leaner meat was produced. Wagyu cows are fed mainly on grain fodders and this strict diet ensures meat with fat that has a lower melting point than common beef fat. Consequently, in early times, more and more foreign visitors to Japan became interested in the production of Kobe beef. However, because of language barriers, the Japanese found it difficult to successfully promote the meat to their overseas guests. To qualify as Kobe beef the meat must pass Japan's high production and quality standards. To pass these standards, a Wagyu cow should only weigh 470 kilograms or less. Its meat should also pass Japan's meat scoring standard of grade 4 to 5. There is also a "marbling ratio" or "BMS" which should be at least at level 6. There are only a select few slaughterhouses that are honored with the privilege to produce Kobe beef. These abattoirs are in Himeji, Kakogawa, Sanda, Nishinomiya and in Kobe itself. It is also required for a Wagyu bull to be castrated in order for the beef to be purified and thus producing beef of a qualified Kobe standard. All the cattle must also be born and raised in Hyogo Prefecture, as well as fed in the area, for the meat to pass the standards. The rapid increase in the popularity of the meat across the globe has given rise to what is known as "Kobe-style" beef. Kobe-style beef is essentially the result of efforts by other countries to meet the domestic demand for Kobe beef by copying the Japanese production methods and standards. Despite all these efforts, a successful imitation of original Kobe beef has yet to be achieved. Kobe beef, although a little on the expensive side, is still the number one choice of customers.
Related Articles -
buy kobe steaks, kobe steaks online,
|
