KOBE BEEF

refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe is the capital of Hyogo Prefecture. Kobe beef is also called , or in Japanese. ^[1] Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.
The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu in order to meet the demand. After all beef imports into Japan were banned for four years due to the discovery of B.S.E., many retailers began to heavily market the U.S. raised beef as "Kobe-style". U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.^[2]
Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, and more.

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See also

References

External links

See also

★ Mishima beef

★ Matsusaka beef

★ Veal

References

1. About revised rule of Tajima cattle born in Hyōgo, Kobe niku and Kobe beef
2. "American Kobe-style beef replaces the real thing"

External links

★ Kobe beef distribution promotion meeting

★ The History of Kobe Beef in Japan