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What is Kobe Meat and What’s So Unique About It?

April 1st, 2010

Wagyu Beef

Kobe beef is indeed expensive and quite hard to find.  No wonder it is a legendary delicacy.  It is very distinct for its intensive white marbling of fat and rich buttery taste.  Well, it is also distinct for its price which could range between 100 and 300 dollars per pound!

 Now, you may be wondering what’s so special about this meat and why it is so costly.  Let’s start with the basics.  The meat we call Kobe actually comes from the wagyu breed of cattle from Kobe, Japan (thus the name).  However, this breed of cattle has also been raised in the US and other parts of the world to meet the demands better so it is now often called wagyu beef or kobe-style.  The cattle breed which produces this meat is predisposed genetically to create intense marbling.  It also has the highest unsaturated fat among all the breeds of cattle in the whole world.

 Now, after knowing about its origin, how does wagyu meat taste like?

Actually, when it’s cooked the wrong way, it would taste lousy and bland.  People who tried cooking it at home for the first time often ended up with a disappointing flavorless meal.  However, if you cook it right, then you are surely up for a sumptuous, velvety, and even sweet tasting meal which lingers in the mouth for quite sometime. If you plan to cook wagyu at home, make sure that you use preheated cast iron on open flames.  It’s ideal to cook it this way.

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Cooking Kobe Beef at Home

March 27th, 2010

New York Wagyu Strip Steak

Wagyu beef has a strange-sounding name, but it remains to be very popular.  A surprising amount of people are willing to pay even 125 dollars per pound just so they could indulge in this meaty and buttery beef.

This beef used to be solely called Kobe beef, attributing its name from its place of origin—Kobe, Japan.  However, since the demand has been persistently increasing, American cattle raisers decided to breed Wagyu in the country as well.  This breed’s meat is often called Wagyu meat or Kobe-style.  Basically, Wagyu differs from other types of cattle meat because of its higher fat content.  This high amount of fat creates a very smooth and distinct buttery taste in the mouth which avid fans love. 

 If you have decided to experiment on this costly-but-sumptuous meat, then you better have someone who knows how to prepare it properly.  But, if you want to take the challenge and do the job, there is a simple way to prepare it. By the way, the cooking time of Kobe meat is 35% shorter than the usual beef.  You shouldn’t have any problem with it.

 Now, here’s how you do it: First, cut the strip steak into halves.  Heat your skillet for about five minutes over medium high.  Then, pour some olive oil into it and put the meat.  Cook each side for 90 seconds.  Flip the steaks with a spatula.  Finally, use a thermometer in the meat’s center.  When it’s medium rare at 130 degrees, turn off the heat.  Season it with salt and pepper and it’ll be ready for serving. Simple, right?

Try it out with our promotion Buy 2 Wagyu Beef Strip Steaks and get 1 free!

Posted in General, Kobe Beef, Kobe Beef Cuisine, Kobe Beef Recipes, wagyu beef | No Comments »

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.

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Do Kobe Cows Drink Beer?

March 16th, 2010

wagyu_cattle_drinking_beer

The wagyu cattle which originated in Kobe Japan are the source of the very famous and delicious wagyu beef.  Costing more than 100 bucks a pound, something truly special must be going on with the source of this beef right? 

 So, how would you react if you knew that the wagyu cattle drink beer? 

 Beer?  Yes, you got that right. Beer.  These cattle drink your favorite beverage too, and they like it alright.  However, before you imagine cows in the middle of the farm on a drinking binge, stop your wild imagining right there.  There is actually a logical reason why beer is fed to them. 

 Basically, the beer works as an appetizer for the cows.  During the summer when their own fat cover, humidity, and temperature interact, the appetite of these animals gets depressed.  They don’t seem to find any pleasure eating, and when they eat, they don’t eat as much as they have to in order to produce high-quality meat.  When they are fed with beer, their appetite significantly improves.  Now, whether it’s the alcohol getting into their head that’s making them eat more or what remains a mystery.  One thing for sure though, beer plays a part in making Kobe beef what it is—ridiculously delicious.

 Another thing that may pique your interest is this:  these Kobe cattle get some massage too!  Massaging is performed to release their muscle stiffness as well as relieve their stress.  Their raisers believe that calm and content cattle produce premium quality meat.  Interesting, you say?

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Got Beef with “Kobe Style”?

December 30th, 2009

The culture and taste of the world has long since lost its traditional boundaries into diverse parts of the world. Why not share the same great taste and quality with those who do not have the privilege. This mind set has lead many entrepreneurs to share the benefits of eating and use it along the trading laws of comparative advantage. One such type of taste has been due the great Japanese meat known as the Wagyu beef form the Wagyu cattle of Japan.

Wagyu Steaks - Pillow Steak

Sample Pack $39! Limited time only.

However with the globalization of this century there have been a number of goods that have been exchanged and traded all around the world. One such delicacy that the American food streets have gained is known as the Wagyu beef that is the “kobe styled beef” bearing more or less the same taste of the infamous Kobe beef itself.

The Wagyu beef has been prepared especially to serve the local Americans through cross breeding the Angus cattle and the Wagyu cattle as to get the same wonderful marble texture and taste giving the same dark red colored Wagyu steaks to the natives. Since the introduction of the Wagyu beef on most hotels menus the market for this delicious cuisine has really sky rocketed. If you are thinking why and how this happened you should get to a local restraint and order for a thin stripped Wagyu steak.

For those who are unfortunate to get and eat this delicious and expensive steak there are some reasons for its growing popularity. For instance Wagyu beef is known to have a deliciously melting and elegant texture. If you plan to prepare a Wagyu steak, opt for rare or medium rare and you are sure to find a buttery golden covering that rests on a delicious and tender thin strips of meat that rest on your stove.

The heavy marble texture is known to be another perfect ingredient to adding the Wagyu steak to be juicy and tender. You can make your steak the traditional American way on your bar-b-q stand holding a thick raw piece or like the Japanese. The Japanese make what they call as the shabu shabu thin slices of tender loving comfort for your mouth by giving a hot water bath too and rice as a side dish to make you fill your lust.

The best way to cook your Wagyu steak

As a best practice a Wagyu steak or roast should be cooked either rare or medium rare or the juices tend to flush out and lose their aroma from the Wagyu beef. The flesh is already too tender and trying to make it more soft and seared with flames tend to make it lose its goodness.

Over cooking or too high temperatures will get the Wagyu beef to lose its buttery goodness and become tough and chewy otherwise. Other parts of the Wagyu meat including ribs, roasts and sausages would work out well with standard recipes but make sure you keep an eye on them while cooking as they usually take less time than expected.

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

The Origins of Wagyu Beef Steaks

November 19th, 2009
Kobe Beef Marbling

Kobe Beef Marbling

Wagyu Beef is one of the highest quality beef that is genetically predisposed to intense marbling and produces a high percentage of unsaturated fat. It is known throughout the world because of its marbled texture and high quality which certainly makes it easy to cook and enhances the flavor. Try one of the Wagyu steaks and you too would admit the juicy and tender texture which has been the sole reason for its great market value because of its excellent quality. Many areas around Japan are famous for the cattle rearing quality and they bear the names of their areas. They are the famous Kobe, Mishima and Omi beef.

wagyu_beef_marbling

Wagyu Beef Marbling

The beef contains high percentage of Omega 3 and Omega 6 oils which are highly beneficial for human health. The increased marbling also improves the ratio of monounsaturated fats to saturated fats making it healthy meal for those who wish to dwell in its taste. The Wagyu beef had originally initiated as one of the traditional types of meat in Japan but that is not the only abode for this special type of meat.

Today the Wagyu cattle is bred in not only in Japanese terrains but also in the US and Australian regions.

Japanese breeds – The Japanese originally used the Wagyu cattle for domestic purposes.  Be it a means of transport for goods and people or helping local farmers to cultivate the rice fields. They were considered to be the best due to their strength and energetic bodies and were banned for eating for quite some time. Farmers were accustomed to give them massages to relieve from muscle cramps and also fed them with beer to keep their hunger induced. These types of breeding practices were unknowingly the ingredients to the fatty delicious Wagyu beef and Wagyu steaks that we love.

Japanese breeds are available brown, polled, shortmound and reds with each bearing the name of their origin while the most renowned and famous beef is known to come from the black beasts in Kobe.

American breeds – The Americans too loved the natural juiciness and tender texture of the fatty Wagyu beef. However, they could not stand the light color of the meat for which they brought some Wagyu cattle and crossbred them with the Angus cattle to maintain the unsaturated marble look and keep the meat red. They called it the American style Kobe beef and went on marketing it in their local and more surprisingly back to the Japanese markets. However after some time this operation too had ceased as the Americans were known to slaughter these cattle at half the age of when the Japanese did.

Australian Breeds – The Australian Wagyu breeders are known to be one of the greatest breeders of Wagyu cattle. They have even surpassed the Japanese and the Americans and have become the largest exporters of the Wagyu beef to Honk Kong, China, Indonesia, Taiwan, Singapore, France and the United Kingdom.

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Wagyu Beef Is Beneficial to Human Health

November 15th, 2009

Kobe beef is the famous beef of Japan that is bred and it is also bred in California and Australia according to the specifications of Kobe Beef but is brought back to Japan for the final breeding and slaughtering.

4 x 8 oz. Steaks only $37 (limited quanity)

4 x 8 oz. Steaks only $37 (limited quanity)

It is thought to be excellent in quality and taste and this beef is produced and is the sole registered trademark of Kobe Beef. This Japanese Beef is famous all around the world and people love to eat the delicious mouth watering Kobe steaks cooked in the traditional way and serve with Hashi.

This beef is said to very beneficial for human consumption and is termed as the healthier type of meat. It is said to have higher rate of monounsaturated fat and forty percent of it is stearic acid which is said to have a minimum impact on raising cholesterol levels. People just love to eat the Wagyu steaks.

Wagyu meat is said to contain a type of fatty acid that is very good and has shown potent anti-carcinogenic properties and is also an anti-inflammatory agent. This is known as CLA and stands for Conjugated Linoleic acid.

It has qualities that reduce heart disease, diabetes and also asthma. It has miraculous qualities in reducing body fat and increases the immune system that helps it fight many diseases and is surely very beneficial for human health.

Wagyu beef products contain the highest amount of CLA and this can be found more in the dairy products.CLA is said to have long tern benefits for human health in the future. Wagyu beef won the best beef award in Adelaide Australia.

Actually Wagyu animals were used for agriculture and were selected for their physical endurance. It has more intra muscular fat cells which provide a good energy source.

The Japanese government has banned the export of Wagyu cattle consider these cattle a National Treasure. But later on four cattle, two males and two females were exported in US and they were breed in California and Australia. And know Australia has become the clean bred supplier of Wagyu beef today.

Wagyu meat has a very fine texture and the carcass   have a high yield. These bulls are very fertile and they are very versatile in environmental adaptation from Australia to Tasmania. In the early days eating beef was banned in Japan and it was at the turn of the 20th century that people started eating it and became aware of its high quality and taste and also learnt the benefits.

The positive effects of these meat are that as they are fed on dried grass there are reduced chances of coli contamination and more researches are evolving and easing the old concept of no fat diet and people are becoming aware of the positive effects of fat on our over all body. Latest researches prove that eating mono saturated fatty acids is much better for your heart than eating special diets with lean products and it also melts at room temperature. Because of its unique qualities it can be heated by heart patients as it is part of a well balanced diet with the right kind of fat.

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