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Kobe Beef: Most Interesting Beef

January 2nd, 2011
Sale- Click to see price!

Sale- Click to see price!

There’s a prime cut of beef that stands tall amongst the varied kinds of beef utilized for steaks that is known as Kobe Beef.   Kobe Beef comes through the wagyu cattle initially raised exclusively in Kobe, Japan. It features a potent and rich flavor you can’t find in any other prime cut steak. In case you take a look at the amount of marbling in every cut of this wagyu beef you will be surprised. Within a U.S. marbling scale of one to twelve it has obtained the highest amount, twelve, topping even the best American prime cut of beef.

The raising of wagyu cattle can also be distinctively unique since typically it requires as much as 32 months of care to prep a wagyu cow for butchering. It is only fed with natural grains in a very sluggish and painstaking process. Common practice in wagyu farming is rubbing Japanese wine around the coats of those cattle within the belief that doing so contributes towards the rich taste of its meat.

Kobe Beef can also be great for health. In case you wish to improve your immune system then Kobe Beef ought to be incorporated in your grocery checklist. Even though the price per cut of Kobe Beef could appear astronomical, the advantages it gives will certainly be well worth the expense. Experts have found out that Kobe Beef consists of a very substantial quantity of Conjugated Linoleic Acid accountable for great heart health. Eat Kobe Beef along with your family will certainly not be disappointed. With regards to healthy meat, Kobe Beef is the very best.

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What is American Kobe Beef?

September 24th, 2010
Click to see sale price for 20 x 8 oz. Filets

Click to see sale price for 20 x 8 oz. Filets

For those of you who are a fan of kobe beef, the American kobe beef seems like a misnomer but in truth it really isn’t.  Kobe beef is hailed as the best of the best when it comes to prime cut beef steak.  It originated from the island of Kobe, Japan from cattle which in the old times was raised there exclusively.  The farming practices used during that time is still used today to come up with the legendary, high quality wagyu beef.  When you purchase kobe beef you know you are buying quality meat.  But what about American kobe beef?  The American kobe beef comes from the same type of cattle used in kobe beef.  It is still a breed of the wagyu cattle; the only difference is, it is raised here in the United States.  The reason for this is that there aren’t many places to raise cattle in Kobe anymore and logically bringing the cattle to American land is not only economically feasible but also advantageous.  Keep in mind though that the beef is still butchered in Japan to give it a kobe label.   Click for our exclusive sale price.  HNZJVUCV5XAV

America kobe beef possesses the same qualities of kobe beef.  Its marbling quality is still the top in the chain with all the good fat kept in pristine and quality condition.   Organic practices in raising cattle are used when it comes to American kobe beef so that the clientele is treated to the wonderful benefits of slow and organic cattle raising.  Click for our exclusive sale price.

American kobe beef is delicious and would make you think twice about how a good steak should be. Imagine savoring an almost melt in your mouth texture with each bite of American kobe beef. There is no extensive freezing used to ensure that the taste is locked in each prime cut.  Go ahead treat yourself to a feast. Eat American kobe beef.  Click for our exclusive sale price.

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Shopping for Kobe Beef

May 25th, 2010
KobeBeef Strip Steak

Summer Sale: 16 oz. Strip Steak (10 Pack) Reg: $519, Only $199!

Kobe beef is from a type of cattle that originated from Japan. The wagyu beef is known to be very healthy because it contains unsaturated fat. It is popular all over the world and this results to the formation of the parameters when it comes to meat quality. Some of the most important features of the wagyu beef are the tenderness, the flavor and the perfect quality.  Hurry! Summer Sale:  Strip Steaks, Filet Mignon, Ribeye upto 60% off!!

According to studies, the Kobe beef is a good source of thyrolobulin. The high marbling of the beef is equal to the saturated and the monounsaturated fats present in the meat. Around 1635, the cattle importation was banned or limited out of the country but the ban was removed eventually in 1910 and the wagyu cattle was taken to the USA where it became the famous American Kobe Beef.  Hurry! Summer Sale:  Strip Steaks, Filet Mignon, Ribeye upto 60% off!!

The excellent quality of meat is due to the raising and processing methods. In fact, it is considered as a Japanese delicacy and its reputation makes it one of the most expensive types of beef all over the world. You can purchase Kobe steaks in various shops and websites. Some websites also offer discounts on your purchase.  Hurry! Summer Sale:  Strip Steaks, Filet Mignon, Ribeye upto 60% off!!

Today, a lot of people purchase Kobe beef online because of its convenience. You also have the chance to buy products by category. The great thing about online shopping is the fact that you can shop twenty-four hours a day in the comforts of your own home. Some of the popular types of Kobe steaks include cowboy steaks, filet, pillow steak, flank steak, skirt steak, and iron steak, inside steak, rib eye steak, strip steak and porterhouse steak.  Hurry! Summer Sale:  Strip Steaks, Filet Mignon, Ribeye upto 60% off!!

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Kobe Beef- The Hype

May 19th, 2010
Kobe Beef Flat Iron

Save up hundreds with our summer sale!

Today, people take pleasure in the diversity in lifestyle and food. Before the dawn of the innovation, men were satisfied with sausages, baked bread and wine but a lot of things have changed through the passage of time. Check out our summer sale!

 

You can easily choose from various cuisines such as Chinese, Italian, Indian, Japanese and many others. As always, the Japanese make sure that their products are unique and have their own identity. The efforts they make are always successful even in the production of the famous Kobe beef.  Check out our summer sale!

 

Kobe beef comes from wagyu cattle according to the most rigorous practices and traditions of the Japanese ancestors that are preserved in order to provide the same high quality they had in the past. Wagyu beef is very famous all over the world, which is well-known to produce some of the best Kobe patties, steaks, ground hamburgers and burgers.  Check out our summer sale!

  

Wagyu beef can be distinguished easily among other kinds of beef or meat because of the great flavor, tender and soft feeling and the very thin fat that covers it, giving a marble-like texture. This high-quality beef is available in most shops and marts but it is more expensive compared to other meat products in the market. The high cost of the beef is because of the fact that it came from the some of the best cattle breeds in the world. These cattle are bred like kings and nourished with delicacies. The wagyu cattle have proper diet and beer in order to stimulate their appetite. Also, their physical fitness and energy are well maintained by providing daily massages that help alleviate muscle stiffness.  Check out our summer sale!

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Kobe Beef History

April 30th, 2010

10+ Wagyu Marbling

Men are always in search for variety in everything including food items in order to satisfy their taste buds. Today, many people are indulging themselves in Kobe beef, which is famous in Japan and it is increasing its popularity all over the world. Kobe beef originated from Kobe, one of the famous locations in Japan. Eating meat from four-legged animals was forbidden before the 20th century due to the Buddhist traditions. Summer Sale 10 lbs. Ribeye 62% off, click to see price!

For a while, the Japanese people lived on seafood and rice wheat that were eaten with chopsticks. Although the prohibition on meat has been lifted, most people still did not eat meat most of the time. It was only in the beginning of the 20th century when the Japanese began eating meat and wagyu beef then became common and famous all over the world.

The younger Japanese generation has been reached by the Western cuisine but the Japanese still prefer the traditional method of eating wagyu beef, wherein the meat are cut into thin slices and cooked traditionally and usually eaten with hashi.

After the advancement of the cultivation of rice, beef was eaten more frequently because the huge number of cattle were raised, fattened and butchered. Also, since the economic conditions have developed, more and more people were able to afford eating beef, which was considered as a luxury back then.

These days, a large number of Kobe beef is raised and produced from Australia and California. In California, the wagyu cattle is raised in less expensive land and they are fed and bred according to the supervision and instruction of Kobe beef. However, when the wagyu cattle is fully raised and set to slaughter, they are sent back to Japan for final raising and feeding. Summer Sale 10 lbs. Ribeye 62% off, click to see price!

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Kobe Beef 101

March 24th, 2010

KobeBeefstrip

Kobe beef is definitely one of the most prestigious and priciest meats in the culinary world.  It goes through rigorous inspection and holds higher standards than regular beef.  Albeit the costliness, there is a high demand for this meat and it’s quite a hard find.  Both in Japan where it originated, and the United States as well, this beef is relished and savored for its distinctly buttery taste.

Origin: This beef comes from the Wagyu breed of cattle from Kobe in Japan.  This breed of cow has higher amount of unsaturated fat.  It is also known for having a higher marbling percentage. These are what set them apart from other breeds.

Taste: Wagyu beef is very meaty but it also has a rich buttery taste. Due to its intricate marbling, fat is abundantly present in its meat.  Of course, some people like this quality a lot, while some find it quite uncomfortable.  Needless to say, the Japanese value it.  If you haven’t tasted this beef yet, the best place to have it for the first time is at a reputable restaurant. Only a knowledgeable chef can prepare it well to make your first taste not only memorable but pleasurable too.   Remember, its taste is directly affected by its preparation.  You better go to a place  that is known for this specialty.

Cooking: Cooking Kobe meat for too long will make it dull.  When preparing it at home, it is best to cook it on cast-iron or stainless steel . Sear the outside and maintain the inside somewhat raw.

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Did You Know that Your Wagyu Beef Come From Brushed Cattle?

March 19th, 2010

 

Wagyu Cattle Brushed with Sake

Yes, the legendary Wagyu Beef from Kobe Japan are actually from brushed cattle.  As if it’s not enough that they are being fed with beer to increase their appetite during summer, their raisers brush their coat too.  And guess with what?  With no other than the infamously delicious Japanese sake! 

 Many beef producers in Japan believe that the softness of the skin and even the very hair coat of their animals are directly related to the quality of meat they produce.  The shinier their coat, the more tender their meat becomes.  It is said that brushing the hair coat of the cattle with sake dramatically improves their appearance and softness, therefore, it is absolutely of economic importance.  The concept may sound absurd, but unless you can resist the sumptuous taste of Kobe Beef, you better embrace the idea.  After all, you don’t have to do the brushing.

 Now, another interesting thing about this pricey beef is how it played a significant part in the history of Japan.  There was a time in the past when the Japanese were always engaged into battle.  During this time, Japanese soldiers were often fed with beef as part of their gearing up process.  The beef was believed to strengthen them, and as if to testify on its truthfulness, the soldiers always came home victorious.  However, village elders believed that eating beef should be done outside the house because doing otherwise will be a desecration of the house and an utter sacrilege to their ancestors.  As a result, men had to eat beef outside on plow shears.

Posted in History, Kobe Beef, wagyu beef, Wagyu Cattle | No Comments »

Wagyu beef vs. Kobe beef

October 18th, 2009

Man is always looking for diversity in everything from eating delicious food to the bare necessities of life and this pursuit of satisfying his taste buds there are variety of delicious food around the world. Japan is famous for its Kobe beef and the people of Japan eat this beef just like sushi.

Kobe Beef comes from the breed of cattle called the Wagyu and Kobe Is one of the famous regions of Japan from where Wagyu beef originates. Before the 20th century eating meat of four legged animals was prohibited in Japan as there was no doubt a great influence of the Buddhist traditions which restricted the eating of meat and also other cultural and other influences like the draught conditions in times of famine which restricted the eating of beef.

For quite sometime the Japanese lived on rice wheat and the seafood that they ate with chopsticks though the taboo on meat was lifted for quite some time but still the people didn’t eat it as usually. It was the start of the 20thcentury when people started eating it and it became very common and was very famous and known through out the world as the Japanese beef.

The Western cuisines has also reached the younger generation of Japan but the people still like the traditional way of eating Kobe beef that is in thin slices ,cooked in a traditional manner and eaten with hashi

After the development and mechanization of the rice cultivation the beef was more commonly eaten as large number of draught cattle were fattened and slaughtered. And because of the development and economic conditions the people were able to afford the luxury of eating beef.

This famous beef traditionally comes from the Wagyu cattle .Wagyu is a combination of two Japanese’s words’ Wa ‘is the old term used for Japan and’ gyu’ means beef. So this sure is the correct name for this beef.

There are four known breeds of Japanese cattle that produce this beef. The breed of black cattle is said to produce beef with a high degree of marbling of fat. And this is the reason that this breed of cattle is on the increase in Japan.

In order to protect the Japanese beef Industry the government has imposed laws against any living Japanese Wagyu cattle. But later on four Wagyu cattle’s male and female were imported to US and from their onwards they started breeding these cattle.  

Today most of the Kobe Beef is bred and produced from California and Australia. In California it is bred in the land that is that is less expensive and the cattle is bred and fed according to the instruction and the supervision of Kobe beef. But when the cattle is ready to slaughter and is fully bred it is sent back to Japan for the final breeding and feeding and then it is slaughtered in Japan. CWHJPHHQ73YM

And this Japanese Beef is famous throughout the world for its superb quality and taste. People love to eat the Kobe Steaks cooked in the traditional way that the Japanese used to eat .

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