In Japan’s Hyogo Prefecture, they pamper the black Tajima-ushi breed of Wagyu cattle with massages and a rich diet of grasses and grains. During the sultry summer, they even feed them beer to stimulate their appetites.
In this indulgence creates highly marbled flesh with complex flavor and melting tenderness.
Wagyu cattle have a disposition to hold a higher percentage of omega 3 fatty acids. This fact is responsible for the marbled appearance of the meat, which not only functions as the trademark of Kobe beef, but also bestows upon the meat its distinctive taste.
Gourmet chefs worldwide prize Kobe beef for its full flavor, tenderness and the high amount of intramuscular fat, called ‘marbling’. In addition, the meat also is versatility when it comes to cooking. Whether raw, sautéed, grilled, fried the Kobe beef brings about some of the most delectable meals anyone could ever have.
Kobe beef is prohibitively expensive and importation from Japan is virtually impossible. The one essential rule concerning Kobe beef is that the Wagyu cattle must be slaughtered in the Kobe region of the country.
Kobe beef
