Kobe beef is a special grade of beef from a breed of cattle called Wagyu. Wagyu is a breed of cattle naturally predisposed to producing densely marbled beef. Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the “foie gras of beef,” Wagyu has an exquisitely tender texture and a rich taste.
Kobe beef is named for the region of Japan where the cattle is raised in Kobe, Hyogo in midwest Japan. In order to be sold as “Kobe beef” each cut must be strict guidelines.
Japan’s rugged terrain created isolated pockets where generations of different breeding and feeding techniques were perfected in today’s standard of Kobe beef.
Kobe beef cattle are hand massaged and fed a special diet to ensure tender meat. In the summer months cattle are fed beer to stimulate their appetite when their fat cover, temperature and humidity leaves the cattle hesitant to eat.
Cattle hides are also brushed with sake. Some Japanese producers believe that a healthy hair coat and soft skin assist in high quality, tender meat.
This meticulous care results in tender, well marbleized meat that is full of flavor which can cost in the range of $100 – $300 a pound.
Kobe beef is so difficult to find in local US supermarkets because the profit margin is low on such a high grade of meat it’s not worthwhile for grocery retailers to carry it.
Whether a restaurant caters to tourists or a is local favorite it will proudly display that they serve Kobe beef.
———-
Kobe Beef is some of the most sought after and tender beef in the world.
One of the best things to do in Kobe city is to visit a teppanyaki restaurant to try the famed beef.
Wagyu is a breed of cattle naturally predisposed to producing densely marbled beef. Wagyu beef surpasses USDA marbling standards for prime-grade beef.
As the cost of producing cattle in Japan increases some select US locations have been allowed to breed Wagyu cattle provide they maintain the same strict breeding and care guidelines as found in Kobe, Japan.
This has allowed for some affordability of Kobe beef without sacrifice any quality. US steak lovers can find their favorite cut of meat but with full flavor and tenderness of Kobe beef.
New York Strip Rib-Eye Filet T-Bone
Sirloin
A popular cut of meat in Japan is shabu-shabu, which is thinly sliced sirloin served with vegetables.
