Kobe beef - what is it? Photo and description of the most expensive meat

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kobe beef - what is it? Most likely, some people hear about this type of product for the first time. It is a unique and officially registered trademark. Kobe beef in Japan is considered the heritage of the country. In this article, you will learn how this type of product differs from other varieties, and how it is produced.

A little information about meat

Since the 7th century, the Japanese have been forbidden to eat meat. Permission was introduced only in the middle of the XIX century. Due to the fact that cattle were isolated and isolated for a long time, natural selection was carried out. As a result, animals with a high content of intramuscular fat became dominant.

In 1910, such a concept as “wagyu” appeared, which meant “Japanese cow”. In turn, they are divided into four types: short-horned, hornless, brown, black. The latter type of animal is most common in Japan. It was obtained by crossing Wagyu with European breeds. It is they who give the marble meat. There are other typescattle, the product of which also has this shade. But the meat considered in the article is considered a reference. The kobe beef pictured below has a different color scheme than the regular product.

One of the best places to produce Japanese kobe marbled beef is the city of the same name in Hyogo Prefecture. The Europeans who tried this type of product called it “this” name.

Currently, the term "kobe beef" refers to marbled meat not only in Japan but also in the US.

Unlike European cows, Wagyu are kept in stalls to store fat.

How is cattle raised?

Proper nutrition for wagyu is natural food and no artificial additives. Their diet contains corn and barley. It is they who have the property to give the same white color to the product.

Diet is considered one of the main criteria for obtaining Kobe beef. This type of meat is formed only with a uniform increase in the weight of the animal. Marbling also depends on the age of the cattle. To obtain kobe beef, bulls are not slaughtered, the age of which has not yet reached thirty months. Since calves first produce only subcutaneous fat, and then intramuscular fat.

Kobe marbled beef has become world famous. But, unfortunately, it is difficult to bring it out of Japan, since the inhabitants are quite "greedy"to your products. For this reason, this type of meat is now bred in the United States. Also available in Australia and New Zealand.

Only here is the opinion on how to raise cattle, the inhabitants of these countries differ.

The Japanese believe that wagyu should only be grown in closed stalls, while the Americans adhere to the fact that the best product is obtained from grazing.

The latest representatives marble meat and other animal breeds.

Kobe beef description

Marble meat has about 120 varieties. Each of them is named after the village in which it is produced. By the way, it is called so, because on the cut it looks like a stone streaked with veins. This effect is achieved due to the presence of thin fatty layers in the muscle tissue. They give beef amazing lightness and juiciness. The source of the marble product is the meat of young bulls. Because of this, a low content of connective tissue in beef is obtained, which provides such a palatability as tenderness. As mentioned above, they are grown using a special technology. There is even a saying about kobe that says you don't need teeth to make this meat.

Typically, a Japanese chef cooks kobe beef on a large stove in front of diners. The meat is fried in vegetable oil with spices and sesame seeds.

Also in restaurants you can find a dish called sukiyaki nabe. It is served with bean curd, raw egg, vegetables andnoodles. The chef himself only prepares the ingredients, and the guests cook thin slices of meat in a saucepan with a weak broth.

The most important criterion for kobe beef is its marbling. In another way, it can be called the quality of the intermuscular fat layer. Let's take a closer look at this later.

What are the product categories?

In this section you can get acquainted with kobe beef, a description of each type of meat. So, this type of product is divided into five categories, and according to the properties of the cut - into classes A, B, C.

One of the best is considered light pink meat, which is penetrated by thin fatty layers. Here we are talking about the fifth category. This type of product is sold for a large amount of money at auctions. As a rule, they are bought by the owners of Tokyo and Kyoto restaurants.

The most common are the fourth and third categories of meat. They are slightly darker and less marbled. But their taste is excellent. This kobe beef has a mild and fragrant smell.

Foreign buyers are not so interested in the first and second categories of this product. Because it is not much different from plain good meat.

How are the letters at the place of the cut deciphered?

So, class A is the softest pieces of the front part of the thick edge. That is, this species is considered the best.

To class B belong pieces of a thick and thin edge from the middle of the carcass. They are used for steaks.

Class C product is the mosthard. It includes the back of the thin edge. This type of product is usually used in the preparation of tartare and carpaccio.

In the US, the scale for beef quality is calculated on the usual type of meat. The marble appearance of the product exceeds the standards of the Prime class. For this reason, farmers have come up with their own scale, which depends on the marbling of meat. So, it is customary to distinguish between silver (about 13%), black (20%) and gold (the highest, more than 23%) categories of kobe beef.

What can I cook?

The Japanese cook this type of product. The most popular dish made from this type of meat is sukiyaki. This is beef that is cut into thin slices. It is quickly boiled in a boiling broth. Served with mushrooms, vegetables and sauce.

Sometimes the Japanese serve kobe beef as sashimi, that is, raw. They fry this product very rarely.

In turn, Americans cut beef steaks. They roast them on coals or in a pan. This type of dish became popular after information about the product. She said that marbled meat contains more omega-6 and omega-3 fatty acids, in contrast to plain beef. As you know, they are very beneficial for the human body.

Russian farmers marble Herefords. It is worth noting that the latter are not in the first place in the production of kobe beef. But you can buy this type of meat, since Herefords are considered one of the best breeds. It also makes excellent steaks.

Whatwines go well with this meat?

Kobe beef has a long aftertaste quality. Therefore, for dishes prepared from marbled meat, it is necessary to choose a difficult wine. But we must remember that the meat has an unusual tenderness. In this case, complex wines will not work. Dishes are not recommended to be combined with Bordeaux and California Cabernet. They can go great with angus steak.

Where can I try this product?

You can't just buy kobe beef in stores. As you remember, it is an elite product. In Japan, one kilogram of marbled meat costs about $160.

If you want to try this type of product, you should choose the place where Australian-made beef is presented. It is also best to find out the pedigree of meat in advance, since the price category varies greatly.

If you still want to try authentic kobe beef, then you can only do it in Japan itself. Therefore, if you ever visit this country, do not forget to feast on marbled meat.