Kobe beef is known to be the highest quality of beef all over the world. Although it is truly expensive and the importation of the wagyu beef from Japan is almost impossible, many people still want to indulge in Kobe beef because of its magnificent taste.
Gourmet chefs all over the world value wagyu beef for its flavor, tenderness and marbling (quantity of intramuscular fat). This heavy marbling provides the beef its pleasing taste. Although some restaurants are allowed to sell beef products that are ‘Kobe-style’, it is important to remember that only the wagyu cattle in Kobe Japan is the real Kobe beef.
Kobe beef starts its journey with the wagyu cattle importation in the remote region of Kobe. These cattle were transported as work animals to help with the harvesting of rice. Since the region is quite remote, the original cattle were not transported in other areas in Japan.
The bloodlines of the wagyu cattle have developed into some distinctive characteristics including the great quantity of marbling. Since these cattle do not have the opportunity to exercise on the restricted pasturelands in Japan, farmers tend to massage the cattle’s muscles in order to prevent loss of appetite and soreness. In the belief that soft skin generates tender meat, farmers also rub sake to the skin of the wagyu cattle.
People who have tasted the magnificent Kobe meat have either admired it as the highest quality meat in the world or have doubted the publicity around it. According to experts, the delicious taste of the beef is in proper preparation. Therefore, it is recommended to gather more information on Kobe beef preparation before buying the expensive meat.
