The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard

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The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard
The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard

The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard

Japan is known for many things and Kobe beef is one of them. In the Hyogo Prefecture of which Kobe is the capital, cattle that provide this beef are raised. It is one of the 10 biggest towns in Japan. The crop strain here is of a special Tajima-ushi line in Wagyu.

The strain is special. Wagyu cattle’s meat is for one cause very costly. It is flavorful, tender and shows a distinctive marbled texture. with the correct amount of fat. It can be used for the preparation of Wagyu steaks and a range of Wagyu items for Sukiyaki, teppanyaki, etc.

Thousands of restaurants around the world claim to be serving Wagyu beef. You must be highly alert because you can’t buy Wagyu beef online or really quickly buy Wagyu beef. It is not allowed by export standards in Japan and most countries.

Then what’s the delicacy of Kobe Beef? It starts with bovine animals. They date from the second century when they were used in rice growing. Given the mountainous area, the society pockets as well as breeders of this cattle existed.

The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard
The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard

The animals thus started adopting a particular grass style and led to the unique structure of their bodies. The mixture of the saturated and unsaturated fats you will observe on the meat is special.

Japan itself has strict rules that allow it to certify Wagyu beef as worthy of its trademark. In Hyogo Prefecture the bovine animals must be born and raised in grain forage in the prefecture.

Cast bullocks in an effort to cleanse the beef. The care of meat is performed at certain sites, all within the Prefecture, in Kobe, Sanda, Nishinomiya and Himehi.

The marbling ratio must be at or above level 6. Likewise, the standard of meat shall be 4 or higher. On average, 470 kg or a little less should be produced by a single animal.

Given that the land for grazing and raising this cattle is small, the animals are not really able to exercise and it is the breeders’ duty to do so. The muscles of the cattle are massaged to prevent and improve appetite of the animals. Indeed, ranchers often rub or sake Chinese rice wine to encourage good health.

Regardless, Kobe beef must be slaughtered and processed within the province. Since there is an absence of soils for reproduction, a group of animals have been selected to be replicated in other areas of Japan provided that these animals are returned for processing to Kobe.

It was not possible to import this beef to the United States for a long time only because it was not authorised by the FDA. The ban has also been in effect due to an outbreak among Japanese cattle of foot and mouth disease.

The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard
The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard

The USDA has now opened its doors to small shipments of this Japanese beef, with the fear being completely removed. This means that there is actually a small quantity of Kobe beef that is not healthy. Since there are very small inventories, only a handful of steak houses have access and charge the guests a heavy price.

Meat is rated on three levels in the US-chosen, picked and primed, the last in the category being the highest. When it comes to pure cobe beef, the Japanese Platinum, expected to be two steps higher than the premium level, has reached a special level.

Although America has a share in Kobe cattle, there is little to do with it because all are the Japanese property. With the rules now relaxed, a few chosen hostel venues will be able to buy pure Kobe beef and those who can afford to sample it out of Japan now.

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