What Breed Does Kobe Beef Come From?

Seeing the term Kobe beef on a card stirs upward lots of excitement, with the Japanese doing an excellent job at marketing the elusive meat. Kobe beef is like black gold caviar. Like aged Chateau Margaux wine. Similar manus-rolled chocolate truffles. In other words, it'due south expensive, highly sought later on, and a status symbol.

Questions:What is it that makes Kobe beefiness then special and expensive?

Answer:

Kobe beef is a special grade of beefiness that comes from the Tajima-gyu breed of cattle plant in Nippon's Hyogo Prefecture. Introduced as work animals in the rice cultivation industry during the second Century, Tajima-gyu became isolated from other breeds, hiding away in Japan's mountainous landscape in small pockets of cultivable state. This isolation is said to be responsible for a completely unique taste and texture; one that depicts Kobe beef as the ultimate meat when it comes to flavour, tenderness, and loftier amounts of intramuscular fat.

The story of Kobe beefiness

The legend surrounding Kobe beef has long been a source of fascination. Folklore tells of cows enjoying classical music, massages with sake and diets based on beer. Some legends are only stories that have taken a life of their own, but these 3 examples are actually based on some truth.

• Classical music

It's said that Tajima-gyu cattle do good greatly from classical music, with it being common do to have classical music played during feeding times. The music is played to the cows every bit a relaxation technique, and aims to connect eating with positive emotion, therefore increasing appetite.

• Massages with sake

Massages are mutual practice for these very special cows, largely because of limited space. When cattle are tied to one identify for months, with piddling opportunity for exercise, massage is said to make the beast more comfy and able to relieve stress due to stiffness resulting from inactivity. The sake is used to increment the softness of the skin and smoothen of the hair, which the Japanese believe is of economic importance and related to meat quality.

• Beer-based diet

Beer is fed to cattle during the summer months, when the interaction of fat comprehend, temperature, and humidity depresses food intake. Used as part of an overall direction program, beer is said to stimulate ambition, encouraging cattle to swallow when they usually wouldn't.

This imagery, which depicts the cows living every bit kings in the Kobe region, adds to the decadence of a Kobe beef repast, and plays a office in its high cost. But not all Kobe beefiness is authentic.

Authenticity

To be accurate, Kobe beefiness must:

• Be of pure Tajima-gyu lineage,
• Have been built-in and raised in Hyogo Prefecture,
• Be a steer (castrated bull) or virgin cow,
• Exist fed with only grains and grasses that come from within the Prefecture,
• Be candy in approved slaughterhouses inside the Prefecture,
• Accept a fat marbling ratio (BMS) of level 6 or above,
• Accept a Meat Quality Score of A4 or A5 (top-class),
• Have a gross carcass weight of less than 470kg, and
• Have its own assigned 10 digit ID number for its authenticity to be traced.

The reality is that restaurants all over the world are claiming to be using Kobe beefiness when, in fact, it's highly unlikely. In Japan at that place are strict laws in place on the usage of the term Kobe beef, but such standards are largely unrecognised abroad. Restaurants tin can easily claim they're using Kobe beef with very piffling backlash, and this isn't just a shame for genuine producers only also for the people eating it. Trust us, when you consume Kobe beef you'll know it!

Wagyu beef – What'due south the departure?

Many restaurants use the term Wagyu as existence synonymous with Kobe beefiness. Sure it's continued, but information technology doesn't mean the aforementioned. Wagyu simply means 'Japanese cattle', and despite what some restaurants may claim on their menus, it's not a breed itself. Instead, information technology's classified into four breeds:

• Japanese black,
• Japanese brown,
• Japanese poll, and
• Japanese shorthorn.

Tajima-gyu cows, from which Kobe beef comes, specifically belong to the Japanese blackness breed. While all Wagyu beef is considered high quality, only meat of the Tajima-gyu moo-cow that fulfills the strict lineage and quality criteria can be called Kobe beef.

What can you lot look from Kobe beef?

Kobe beef is prized for its flavour, marbling, and texture. It'south buttery, polish, melt-in-your-rima oris texture and qualities brand it unlike to any other meat on World, and then rich it is that around a 100g portion would exist plenty.

If you're lucky plenty to try accurate Kobe beefiness, you're i of very few. Kobe beefiness makes up just 0.06% of all the beef consumed in Japan, and because very little leaves the country, y'all tin be bodacious that any overseas restaurant serving Kobe beefiness is pretty exclusive.

If yous tin can't brand it to Nippon, don't worry. Wagyu beef – that'south any Japanese cattle – is delicious no matter the breed, and then you lot certainly won't regret trying it.

For Australians, there's besides hope with AACo's Darling Downs Wagyu, bred on AACo'south Wylarah and Glentana Stations. Their cattle are fed for 500 days and then delicious is the meat that information technology's picking up award after award, quickly becoming ane of the about sought-later meats in the globe. And information technology'southward served in none other than Kobe Jones Melbourne.

(viii votes, boilerplate: 4.50 out of 5)

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Source: https://www.kobejones.com.au/what-makes-kobe-beef-so-special-and-expensive/

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