Kobe beef

Kobe beef is a type of beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is renowned for its flavor, tenderness, and fatty, well-marbled texture.

History

The history of Kobe beef dates back to the Edo period (1603–1867), when cattle were first introduced in Japan for agricultural purposes. The isolation of the Hyōgo Prefecture led to the development of distinct breeds, including the Tajima strain, which is the genetic foundation of today's Kobe beef.

Production

Kobe beef is produced under strict regulations set by the Kobe Beef Marketing and Distribution Promotion Association. The cattle are fed a diet of hay, grain, and water, and are often given beer to stimulate appetite. They are also massaged regularly to promote marbling and tenderness. Only steers and virgin cows are eligible to be certified as Kobe beef.

Characteristics

Kobe beef is characterized by its tenderness, flavor, and well-marbled texture. The high level of marbling contributes to the beef's melt-in-the-mouth texture. The meat is also known for its rich, sweet flavor, which is enhanced by cooking.

Culinary uses

Kobe beef is a prized ingredient in many dishes, both in Japan and internationally. It is often served as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. High-end restaurants often offer Kobe beef as a premium option.

See also

• Wagyu
• Japanese cuisine
• Beefsteak
• Cuisine of Japan

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