KOBE BEEF: THE LUXURIOUS RED MEAT

The world has certain extraordinary luxuries and tasting Kobe beef is one of them. This luxurious meat has gained popularity enough to be considered the most sought-after meat in the industry. It is singled out for its exceptional texture, tenderness, and rich, moist flavor. However, not everyone can produce genuine Kobe beef. Due to its popularity, Kobe beef must pass strict standards such as the meat have to be from Wagyu cattle or the dark Tahimi-ushi cattle breed, and the cattle must be grown in Kobe, Japan.

Kobe lies in Hyogo Prefecture, anciently known as the Tajima province. Here is where authentic Kobe meat is produced, which explains the origin of the beef’s name. Many connoisseurs from around Kobe, Japan still prefer to call it Tajima beef.

Although Kobe beef remains as one of the most desired meat, there are currently a limited number of small farms, 262 in counting, that raises Wagyu cattle. These small farms typically only raise five cows and the largest cattle raisers only have about 15 cows in total. Cattle-raising for Kobe beef is strictly executed and the cattle must be fed with a meticulously controlled diet of organic feeds. To ensure that the Kobe beef will have tender meat, cattle are massaged daily, a Kobe tradition that is still being performed today. They say in Japan that only relaxed cows produce good, tender, Kobe beef.

Some more traditional farmers brush and bathe the cattle’s coat with sake, a traditional belief that sake softens the cattle’s skin and improves the meat’s quality. This is not a proven practice; however, it illustrates how the well the cattle are taken care of as they are raised.

Cattle, like other farm animals, do not sweat through their skin, making them shed off less fat during winter. In the summer, they eat less because of their higher body temperature and fat covering. To stimulate the cattle’s appetite, farmers give them beer in order to continue the strict dieting program and let the cattle produce the required Kobe beef.

There is a distinctive marbling seen throughout the meat of Kobe beef, which explains why many connoisseurs and chefs call Kobe beef ‘white steak’. Marbling is often seen in red meat like Kobe beef and is graded according to the meat’s accumulation of intramuscular fat. Kobe beef, for example, has superior marbling qualities, giving it a Prime grade in accordance to its marbling content. Compared to other red meat, Kobe beef has a high ratio of unsaturated fat versus saturated fats. According to experts, a prime Kobe beef has marbling ratio content 10 times superior to other red meat, enough to be considered at par with the foie gras of France.

Because of the delicate raising of cattle for the production of Kobe beef, the supply remains limited. Kobe beef production is similar to the aging of wine: as the making of fine wine cannot be rushed, so is the raising and production of Kobe beef. When cooked properly, Kobe beef gives a buttery and juicy sweet taste. Kobe beef gives privileged customers the luxury of tasting incomparably prime red meat. No steak knife is needed as Kobe beef is that tender. It almost melts right when you eat it.

Kobe beef does not have to be raised and produced in Kobe, Japan. There are also American, British, and Australian raised Wagyu cattle. There are Japanese employed-ranches that allow raising and production of Kobe beef in these countries. The same strict feeding and dieting standards are performed. Kobe beef raised in other countries are still slaughtered and sliced in Japan, allowing these Kobe beef to carry the prestigious Kobe beef label.

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