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Kobe Beef - "The most tender and well marbled beef in the world!"

Kobe Beef is the very best beef available in the world. Wagyu Kobe Beef originating in Japan, Wagyu or Kobe beef is the world standard for top quality flavor and tenderness. Traditionally Wagyu Kobe Beef is from the Kobe region of Japan, which has very rugged terrain that doesn't allow for easy migration. Because of this, Japan's cattle became isolated into small pockets, which resulted in different feeding and breeding techniques that produce very distinctive cattle attributes.

Wagyu cattle in Japan undergo rather unorthodox feeding and management programs to produce a happy cow, which the Japanese believe results in better tasting meat. They are fed beer during the summer months when the cattle eat less because it stimulates their appetites. Wagyu Kobe Beef cattle are also massaged to relieve stress and muscle stiffness. If you thought drinking beer and getting massaged was strange, then you will think the same of brushing the Kobe Beef cattle with sake. Brushing the Wagyu cattle with sake is believed to soften their skin and improve their appearance.

In 1635 the Shogun of Japan closed the national Wagyu Kobe Beef herd to crossbreeding, and other than a brief period in the 1800s, it has been closed ever since, right up to today.

The good news is the Japanese finally exported some Wagyu cattle to the US and Kobe beef is now produced in the US. Living up to the same high quality standards of Japanese Kobe beef, American Kobe beef producers offer Wagyu Kobe beef that is far superior to US domestically produced beef. They do this through genetics, advanced feeding methods and management. American Wagyu Beef is also hormone free which makes it much leaner than hormone laced domestic beef. Because it is much leaner, it is also much more tender and flavorful.

Domestically raised beef in the US is given 3 grades, Select, Choice & Prime. American Wagyu Kobe beef however, is graded using Japan's grading system in addition to the US Department of agriculture's system.  Japan's Kobe beef grading system is based more on flavor and tenderness than the USDA system. They grade in terms of marbling, yield, meat color, firmness & texture and fat quality. The USDA system doesn't even have grades for beef of such high quality.

Beyond the premium flavor and tenderness of Kobe beef, it is also healthier than domestic beef. Recent research has shown Wagyu beef has 30% more mono-unsaturated fatty acids than premium Angus. Usually associated with seafood, these essential fatty acids, which the human body cannot produce on its own, are called Omega-3 and Omega-6.  They are known to help prevent arthritis, heart disease, depression, high blood pressure, and have anti-carcinogenic properties.

 

Reference Links

http://www.wagyu kobe beef.com