Things to Do With Kobe Beef
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Kobe Beef
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Kobe beef is considered the most exclusive beef in the world. Technically speaking, there's no such thing as Kobe beef, it is merely the shipping point for beef from elsewhere in Japan. What is called "Kobe beef" comes from the ancient province of Tajima, now named Hyogo Prefecture, of which Kobe is the capital. Real beef connoisseurs, however, still refer to it as Tajima beef. This beef comes from an ancient stock of cattle called "kuroge Wagyu" (black haired Japanese cattle). Today they are raised on only 262 small farms, most of which pasture fewer than five cows, and the largest of which run only 10 to 15 animals. Each animal is pampered like a spoiled child. Their diets are strictly controlled and during the final fattening process, cattle are fed hefty quantities of sake and beer mash. Each animal gets a daily massage. The theory is that mellow, relaxed cows make good beef. What is Kobe Beef?
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Well, both things take place, but not for the reasons we've been led to believe. Beer is fed to the cattle during summer months when the interaction of fat cover, temperature and humidity depresses feed intake. Beer seems to stimulate their appetite. It's merely part of the overall management program designed to keep the cattle on feed in the heat of the summer. The massaging is done to relieve stress and muscle stiffness. It's believed that the eating quality of the meat is affected positively by keeping the cattle calm and content. Brushing cattle with sake is another practice which creates great interest. Some producers in Japan believe that haircoat and softness of skin are related to meat quality. It's believed brushing the haircoat with sake improves the appearance and softness of the animal and is therefore of economic importance. Kobe Beef Questions and Answers
**Is it true that Kobe beef in Japan are fed on beer and massaged to make them tender?
Why do they brush the cattle with sake?
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Producer and processor of U.S.-raised Kobe beef report high demand for its specialty beef. Allen Brothers, a major U.S. distributor of USDA Prime beef and other high-end meats, has seen an eight-fold increase in demand for its U.S.-raised Kobe beef, which sells for as much as $100 per pound, PRNewswire reports. Known for its rich and juicy flavor and extraordinary tenderness and texture, Kobe beef originated in Japan, where it is produced under traditional conditions, including massages and a beer diet, from the Wagyu breed of cattle. �It's been said that more vegetarians have gone back to eating meat after tasting Kobe beef than for any other reason,� Todd Hatoff, Allen Brothers' executive vice president, was quoted. Allen Brothers' Kobe/Wagyu beef is raised exclusively for the company, in Texas and Iowa, from one of the largest herds of pure Japanese cattle in the United States, with a lineage that can be traced back hundreds of years. Allen supplies Kobe sirloin strip steaks, filets, Ribeye steaks, porterhouse steaks, and tenderloin roast for chateaubriand. Allen Brothers introduced its Kobe beef last summer. �Sales have exceeded our most optimistic expectations, going from 5,000 pounds a week in August to as much as 40,000 pounds in recent weeks,� Hatoff said. "All Kobe beef is not alike. There are degrees of quality and the process of producing the very best can't be rushed. Like fine wine, the finest Kobe beef is not ready before its time. And the supply is almost always limited.� There is so much distinctive marbling spread throughout Kobe beef, it is often referred to as "white steak." Marbling is the essence of great beef and Kobe beef's ratio of marbled fat to meat is higher by far (as much as 10 times higher) than any other beef, infusing it with unmatched taste and giving it remarkable tenderness. No other breed has such a high content of oleaginous, unsaturated fat. �The good news is that Kobe is both higher in marbling and lower in saturated fat than any other beef,� Hatoff added. �Our Kobe beef regularly grades 9 or more for marbling on the Japanese grading chart, while USDA Prime, the very best American beef, grades between 4 and 5.� Sake mash is fed to Wagyu cattle in Japan to keep them on feed and as a source of protein and energy. The diet for the Allen Brothers American Wagyu herd includes beer and liquor mashes, byproducts of the brewing and distilling industries and formulated by cattle nutritionists.
And what about those fabled massages supposedly given to cattle in Japan? Following an age-old tradition, a few Japanese farmers, mostly on small family farms, still do massage their Wagyu on the belief that it will somehow add to the quality of the beef. However, science has conclusively proved otherwise and the practice is rapidly fading. �There are no massages given to U.S.-bred Wagyu,� Hatoff said. Web posted: February 9, 2004
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Last Updated: Monday, March 31, 2022 03:15 PM
Source: http://www.askthemeatman.com/kobe_beef.htm
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