| Kobe Beef is a type of meat coming from the | | | | The result is nothing less than outstanding. Wagyu |
| Tajima breed of Wagyu Cattle from Japan. Kobe | | | | beef is one of the finest and most expensive |
| is known as one of the finest meat cuts in the | | | | pieces of meat in the market. Eating a piece of |
| world. It is known for its marbled texture, flavor, | | | | Kobe is decidedly healthier than eating a regular |
| and its fat to meat ratio. The Kobe beef is used | | | | piece of meat. This is because Kobe beef is much |
| for many Japanese dishes including sashimi, | | | | leaner. The fatty part of the meat contains |
| teppanyaki and shabu shabu. It can also be | | | | unsaturated fat. So it is less fatty than regular |
| cooked into western dishes or made into steak. | | | | beef. It is also more flavorful than regular beef. |
| There are specific standards that a slice of beef | | | | The marbled effect of Kobe beef is so famous |
| must have in order to qualify as Wagyu Beef. | | | | for is unparalleled. It is as beautiful as it is |
| The following standards are as follows: | | | | healthy-and tasty. |
| · It must be of the Tajima breed of Wagyu | | | | The Wagyu was originally introduced to the |
| cattle and must come from the Hyogo | | | | farmers of Japan as beasts of burden. Wagyu |
| Prefecture. | | | | literally means Japanese Cow. There are five main |
| · It must be fed and raised in the Hyogo | | | | types of Wagyu namely Japanese Brown, |
| prefecture. | | | | Japanese Polled, Japanese Shorthorn and the |
| · The beef must be slaughtered and processed | | | | Kumamoto Reds. |
| in the Hyogo Prefecture specifically in Sanda, | | | | The price of Wagyu beef can be very steep. If it |
| Himeii, Kakogawa, Nishinomiya and Kobe. | | | | is bought in America or another country other |
| · It must have a Marbling ratio (BMS) of Level 6 | | | | than Japan, it can go for more than $300.00 a |
| and up. | | | | pound. But considering how and where Kobe beef |
| · It's meat quality score must be level 4 or 5 | | | | is made, it is no doubt that such a meat would go |
| · One animal must produce a gross weight of | | | | for that price. The Kobe Beef is hard to find in |
| 470 kg or less. | | | | other countries so some people have to have it |
| In order to create the fine meat that Kobe is so | | | | delivered straight from Japan in order to have it |
| well known for the, cow is taken very well care | | | | cooked. |
| off before it gets slaughtered. It is said that the | | | | Many have tried to recreate the quality and |
| Tajima cattle is fed a bottle of beer a day, fed | | | | texture of Wagyu beef, but no one seems to be |
| grain and massaged with Sake. The end result of | | | | able to recreate the exact taste of Kobe beef. |
| the hard work and care that the farmers go | | | | While there are replications, nothing compares to |
| through in order to tenderize the meat is Wagyu | | | | the original Kobe beef originating from Japan. |
| Beef. | | | | |