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The History Of Kobe Steaks by WAI WAI
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The History Of Kobe Steaks |
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Cooking,Food & Beverages,Online Shopping
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A popular saying states that the world is becoming a smaller place. Well considering the number of people moving around the globe for work or tourist visits, the saying is completely applicable. The intermixing of people over the past few decades has made people more open to new customs, traditions, religion and cuisine. People have started experimenting with different cuisines. They have broken the barrier of taste palates. One of the results has been a higher consumption of steaks around the world. People are opting for hamburgers over chicken or turkey burgers. They love their spaghetti and meatballs and their hotdogs. The growing inclination towards purchasing beef steaks online is a testimony to this fact. People who have already tasted different steaks can't get the taste of Kobe meat out of their minds. Most people swear by it and believe that it is the best possible steak in the world right now. The reason for the popularity of Kobe steaks is because of its flavor, tenderness and the intramuscular fat it carries, which is known as marbling. The higher the marbling the better it tastes. The beef is produced, slaughtered and sold under strict regulations so that the end product is of high quality. In fact, even the slaughtering happens in specific slaughterhouses that are able to maintain a meat quality score of either A or B. Kobe steaks have a Japanese origin. The breeding of the cattle started in an attempt to get some help in rice harvesting. The only challenge was the isolation. The Kobe mountain range is not well connected with other parts of Japan. Due to this the cattle couldn’t move out of the region for many years. As time moved ahead, the Wagyu cattle started developing genetic characteristics that were responsible for higher marbling. To save the cattle from a loss of appetite, workers started massaging their muscles. This led to Kobe beef ranchers doing the same to their cattle stock to produce more tender meat. The present world loves Kobe beef. But the Japanese have a major restriction on the steak manufacturing. They want that the cattle be slaughtered in Japan. In order to work around the restrictions and accommodate the growing demand of Kobe beef in the U.S., Japan exported a few cattle to the U.S. However, these continue to be the property of Japanese beef ranchers. Once the cattle are raised as per standard, they are sent back to Japan where they are slaughtered and then the meat is exported to the U.S. To get a taste of this delicacy people can browse the Internet and order beef steaks online. Although the steaks are expensive, their taste and quality remain unmatched.
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beef steaks online, Kobe beef,
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