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A very popular meat these days is "Kobe beef" or "Kobe steaks". Kobe steaks are cuts of Kobe beef that are cooked on a grill or something similar. The appetite and demand for such steaks is growing year by year around the world because of its distinct flavor and tenderness. Everybody who tastes a Kobe steak wants to taste it again, and everybody who has not tasted a Kobe steak and hears about the taste of a Kobe steak, wants to experience that taste personally. The meat derives its name from the city of Kobe, the fifth largest city in Japan and the capital of Hyogo Prefecture. Kobe meat has become famous not only for its marbled texture, fattiness, tenderness and flavor, but also because of the way it is produced and marketed. The production of Kobe meat not only adheres to strict and high-quality standards but is also traditional. It began when Japanese farmers, who historically bred Wagyu cattle for labor purposes, began breeding cows for the purpose of meat production. This change was prompted by increasing public meat consumption. Back then, a unique and effective way of raising cattle was developed so that high-quality meat could be obtained. These methods involve employing people specifically to massage cows for the purpose of eliminating excess fat while they grew. Another technique the Japanese used was feeding the cattle on a strict grain fodder diet and regularly brushing them. With these rather unique ways of breeding cows, they noticed that the cattle produced leaner meat with a superior marbling of fats and a lower melting point of fats compared to that of ordinary beef. As a result of the growing reputation of Kobe meat around the world, big countries such as the United States and United Kingdom started to develop similar methods in their local dairy farms to try and produce their own Kobe meat. But the lack of success because of poor imitative production caused the meat they produced to be dubbed “Kobe-style” meat. This meat is more affordable than the original but tastes and looks different, being bolder in flavor and darker in color. It was widely known that Kobe meat is hard to copy because Japanese farmers use expensive grains to feed their cows. With these facts in mind, the big difference between a Kobe steak and a Kobe-style steak is the price, but there are also other discrepancies. More information is available about these two different beef steaks online. Kobe steak is more expensive but also more flavorful, tenderer, more marbled in texture, and above all, more of an ancient traditional Japanese experience.
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