Labels

Kobe Beef

Do you love beef? If so, you must go to Japan! Japan is home to one of the best beef in the world, most namely Kobe beef.

So what makes this beef so special?

Tenderloin and Sirloin (Photo is taken by me)


The beef is originated from the Tajima-gyu breed of cattle in Japan’s Hyogo Prefecture, of which the city Kobe is the capital. This special beef is famous for its exquisite flavour, tenderness and high amount of marbled fat.

Kobe beef should be cooked medium rare to retain the maximum amount of flavour. The fat in Kobe beef has a lower melting point than that of other beef, therefore if cooked for too long at a high temperature, it simply melts away. People who eat this beef can feel the meat melting in the mouth, which makes Kobe beef an extraordinary culinary experience.

The techniques into raising this specific cattle helps to understand why it tastes so amazing. Firstly, the cows are fed beer to induce their appetite. These cows are also massaged daily, sometimes even with sake (Japanese rice wine), as a proxy for exercise in their tight living quarters and to further enhance the marbling that Kobe beef is renowned for. Additionally, classical music is also played to help them relax and improve their appetite when they eat.

 What are the requirements for genuine Kobe beef? 

To be classified as true Kobe beef, the Tajima-gyu cow must:

  • Be of pure Tajima-gyu lineage.
  • Have been born and raised in Hyōgo Prefecture.
  • Be a steer (castrated bull) or virgin cow.
  • Have only been fed grains and grasses from within the Prefecture.
  • Have been processed in approved slaughterhouses within the Prefecture.
  • Have a fat marbling ratio (called BMS) of level 6 or above.
  • Have a Meat Quality Score of A-4 or A-5 (the top grades).
  • Have a gross carcass weight of 470kg or less.
  • Be assigned a 10-digit ID number, so that its authenticity can be traced back to the individual cow it came from.


Restaurants that serve Kobe Beef



 Although Kobe beef is expensive, you definitely have to try it when you visit Japan!


-       Kitty
Labels:

Comments

Post a Comment