Don’t despair; although the purchasing of such meats will set you back a pretty penny, there are restaurants around the world that cater to the need to serve top-quality meat, and may in fact also sell Kobe beef. The most expensive beef in the world though is reportedly from a farm in Northeastern France where a butcher who runs his own abattoir creates aged steaks from his Blonde Aquitaine stock through a process of hibernation. Kobe beef is highly coveted and regulated in Japan; they don't just send it anywhere without knowing exactly who it is going to and where it will end up. Some people need to get with the times and view things with a non-elitist perspective. Looks like the author of this article has read to many Forbes articles! Grade A : Above standard While I hate to put a dampener on a good story, it basically has to be put down to myth. Along with these important steps in the raising and preparation of the meat, each animal has its own 10 digit serial number that allows its entire lifecycle to be entered and checked from a large database to ensure authentic meat. As journalist Larry Olmstead who has done significant research into Kobe beef fraud says, “High prices don’t guarantee that you are getting Kobe beef but low prices virtually guarantee that you’re not.”. Herd isolation and distinctive feeding techniques are said to have led to unique differences in taste and texture. I really appreciate it. Typically, most cattle are raised either on pasture or in a feedlot setting until the reach somewhere around 1,000 pounds, give or take a few hundred pounds. Video about Kobe Beef How Raised. Only sells 100% dna certified Waygu. :). Therefore opportunities are limited to try it outside of Japan. Cheap Healthy Recipes, Thanks, Stojan! Only when all of these requirements are satisfied, can a piece of wagyu be called Kobe beef or Kobe steak. If you are a producer of fine beef stock, then market it for what it is, great beef, not Kobe beef. As I understand it, to be kobe beef that particular breed has to have been born raised fed and slaughtered in that prefecture to be considered kobe beef. Otherwise why would they bother. Therefore, all Kobe beef is Wagyu, but not all Wagyu is Kobe. Quality scores are taken extremely seriously and are done by no less than three independent highly-trained assessors, whose scores are combined to establish a final score. Wagyu simply means Japanese cow or cattle. Introduced as work animals in the rice cultivation industry during the 2nd Century, Tajima-gyu became isolated from other breeds in the small pockets of arable land within Japan's mountainous landscape. Even if the beef has come from a Tajima-gyu bloodline cow, it must meet all other criteria to be considered Kobe beef. Catering easily to foreigners and locals alike, people feel at home when they enter this cozy restaurant. The term Kobe, and even wagyu, is used so liberally on menus in America that customers have almost come to expect these ‘premium' options from just about any neighborhood bistro, without considering glaring facts. :), Great article jess..we are two chefs travelling asia on a food safari and arevtrying to book a tour of taijima cattle farm…and recommendations…and restaurants in Osaka area also would be great….cheers. ;) Luckily for us, HK is blessed with amazing street and local food that’s also kind to our backpacking wallets. And the third is that classical music is played to them as a relaxation technique and at feeding time, so they associate the music with eating and hence the music improves their appetite. If American wagyu ranchers want to call their beef American Kobe beef so what, you said your article doesn’t slander Wagyu in America but it sure implies it. “There’s no way that you could appreciate the things that make Kobe interesting and good and expensive in a little burger or a meatball drowned in sauce. Benoni, Gauteng, South Africa. It is produced from pedigreed Tajima breed cattle which were born and slaughtered in Hyogo Prefecture. Justin Peck I am going to japan next month, as chat, can u please send me where I can taste some real deal kobe beef as well? There are a couple 100% Certified Waygu beef ranches in the US. I’m sure you will, Kat! That higher concentration of fat is just how Kobe beef gets its superb marbling complexion. Sound confusing? If you ever find yourself in the unique position to try authentic Kobe beef, do it! Not only that, but it must be of pure-breed Tajima-gyu lineage, be a steer (castrated bull) or virgin cow, and have been born and raised in Hyōgo Prefecture, Japan. Save my name, email, and website in this browser for the next time I comment. Thanks so much for stopping by and commenting! 1: Poor. Beef labeled “Kobe” must come from Tajima-Gyu cattle that have been born, raised, and slaughtered in the Hyōgo prefecture, of which Kobe is the capital. Oh and one more thing, this is like saying the Japanese can raise angus beef if the wanted too, and the only good angus beef comes from one little part of the United States get real. Hmmm. Whoever thinks Americans cannot raise the exact same cattle the Japanese do and not get a almost identical product is just plain stupid. The main thing is Kobe beef is what it is because of a combination of factors. This article does by no means state that anything other than Kobe beef is bad or that American farmers don’t produce top quality meats that they can be proud of. Although, if lower quality beef is being marketed as Kobe beef then that may do something to its reputation worldwide. The point is, genuine Kobe beef can only come from Japan. If you’re a fan of consuming meat, you’ve likely noticed that meat comes in different grades and varieties. Within the marbling category, there is additional grading based on the Beef Marble Score (BMS). The difference I guess with the champagne case is that the French have successfully patented it worldwide. This system uses a combination of letters and numbers and is used to rate the quality of Japanese beef. Alternatives to Kobe beef include other varieties of wagyu beef raised in Japan, many of which are arguably just as good but without the higher price tag. More people would be interested in Wagyu beef than Waygu beef, though. One is Lone-Mountain Waygu in New Mexico. Hi Jessica, If they don't know or hesitate, this is a sure sign that it is not authentic Kobe beef. It is more than the rearing a related cow abroad. By no means does any wine connoisseur believe that the best sparkling wine is champagne. Luckily for them, one bite of the famed “melt-in-your-mouth” fare usually requires little convincing. Kobe beef must be assigned a 10-digit ID number, so that its authenticity can be traced back to the individual cow it came from. The best score that can be obtained is A5, and within that A5-12, the latter being extremely rare. How is Kobe Beef raised? Address: 2-14-5 Shimoyamatedori, Chuo-ku, Kobe 650-0011, Hyogo Prefecture. Let us know in the comments! Conversely, Japanese Wagyu ranchers obsess about pure bloodlines to preserve the coveted traits. I want to see how the native kobe beef would taste like. The Hy?go Wagyu cattle that make Kobe beef are raised in highly confined spaces. So it is not hard to find online, some people can’t just get over the fact that we do not Japan anymore to get quality Kobe or American Kobe or wagyu whatever you want to call it, it is a great breed and the Japanese did a fantastic job, if they wanted to keep it to themselves they should have not exported cattle to other countries, Japan re-imports lots a Wagyu from Austrilia (boat loads of it). They were all born in 2004. While certainly not impossible, maintaining a 100% Tajima-gyu lineage is not the easiest task either and while much of this “American Kobe beef” may come from the same breed, it’s, more often that not, not of a pure bloodline. Kobe beef is a highly marbled type of Wagyu beef that comes from the Tajima cattle strain of the Japanese Black breed. The beef is assigned a number grade from 1-5 for each of the categories. So what is Kobe beef, exactly? Hmmmm, Thanks for commenting, Ariette. You have no right to shame other people for their decision to enjoy meat, don’t shove your beliefs on other people. This restaurant has always been a hotspot of activity throughout the years, and with so many satisfied customers coming back for more, they’re always happy to serve top quality meat with top quality service. Period. Anything at all like that? According to author of ‘Real Food, Fake Food' and food journalist Larry Olmstead, “USDA Prime, our highest marbling grade, equates to about 4 (on the BMS scale). Grade B : Standard The story of Kobe beef begins with the importation of wagyu cattle into the isolated Kobe region. Post which I was wondering if there is essentially no such thing as ground Kobe beef assigned! Small region within Japan if anyone responds with suggestions make the same thing Osaka 2. Average price for it is any genuine real Kobe beef view things with a non-elitist perspective is on the hand... 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