It’s no surprise that I love Japanese food. In fact, most Westerners love the stuff and enjoy its most famous food, Sushi, regularly.
However did you know that Japan also also has a well known secret meat that really blows everything else out of the water?
Why am I on about Kobe beef?
Well we all know that protein is super important when working out, and I just thought that it would be fun to talk about the very best meat, but a beef that often spoken about without much thought.
You all know that I love working out, so I decided this would be an interesting addition to add in so you all can learn something a bit different!
Kobe beef is the champagne of beef.
Kobe beef describes its origin which is from Wagyu cattle that is raised in the Kobe region of Japan. The meat from Wagyu cattle is famous for its marbling characteristics, that is said to be formed from the cattle’s high amount of intramuscular fat, which gives the beef its unique appearance.
Kobe beef is known all over the world for its enhanced flavor, juiciness, and its incredible tenderness that melts in your mouth.
For Japan to be the location for one of the world’s top beef industry is interesting, since eating meat from a four legged animal was once prohibited in Japan (1603 – 1867).
Now, Wagyu cattle breeds are the expensive rage on many restaurant menus. Wagyu cattle is categorized into four breeds, the Japanese Black, Japanese Brown, Japanese Poll, and Japanese Shorthorn. Tajima-gyu cows from which Kobe beef comes from belong specifically to the Japanese Black breeds.
Even though Wagyu beef is considered high quality, only the pure Japanese lineage beef of Tajima-gyu cows can be called Kobe beef.
It is really important to find some of the best Japanese chef knives when working with Kobe, in part because you just don’t want to compromise such an expensive meat with inferior quality knives.
These four breeds have been raised for the last forty years for high grade beef production. Kobe cattle and the other tree breeds are cattle that is a medium-sized animal, with humpless backs and are very thick in weight or a high degree of “sashi” (fat marbling).
The Japanese government wanted to keep this pure domestic beef industry for itself and therefore imposed strict laws that did not allow any export of any living Japanese Wagyu cattle. But, in 1976, four Wagyu cattle were imported into the United States, followed by more between 1993 and 1994.
Today, most pure Kobe beef is bred and raised in California and the nation of Australia. However, the Wagyu cattle are still raised, bred, and fed under the exact specifications for Japanese Kobe beef and when the cattle is almost ready to be prepared for market, they are shipped to Kobe, Japan for this final ceremonial and cultural processing.