Cheers and good luck on your food safari. If I ever find out the answer, I’ll let you know! I am not about to get involved in the discussion regarding the definition of Kobe/Wagyu beef but let me tell you that as a visitor from South Africa to Brisbane in Australia, I had the most wonderful 300 gram Wagyu rump at a lovely restaurant called the Grove in Ashgrove, Brisbane. There are three major stories that crop up time and time again and have achieved somewhat of urban legend status. However, just because the beef may come from the same breed, does not make it Kobe beef. Beef in particular has a few special brands and varieties that people pay top dollar to try. Well I got news for them the exact same breed can and is raised in many other places of the world now and it is a fabulous product. Despite being a clone of the original, only the plants grown in the native southeast Asia have a specific alkaloid created from the very air and soil of the region that gives it the healing properties it is known for. I would like to say that it is about time someone wrote such a well put together article on the correct definition of “kobe beef.” Thank you for your hard work. So when I’m rubbing my wife’s back I’m actually promoting fat growth like this Kobe beef? You forgot to mention the cows are suspended in air as if they are in a hammock while being massaged. Go directly to the source and select an accredited Kobe beef restaurant, retailer or wholesaler in your country from the list or save your pennies for a trip to Japan for the guaranteed real deal. Whether your a human or an animal . :) Prepared to pay for a special local experience though and I feel it’s different when you live and spend a long time in one place. The point is, genuine Kobe beef can only come from Japan. I very much enjoyed the article as I am going to Japan on Sunday and am going try kobe beef. There are three things we know for certain about Kobe beef: they’re played classical music to soothe their nerves; massaged with sake in order to keep their coats soft, meat tender, and fat evenly distributed on their bodies; and given alcohol during summer months to increase their appetite when they otherwise wouldn’t want to eat. There are many guides online for how to cook any A4 or A5 quality meats, but we’ll go ahead and give you a quick rundown in case you’re thinking of purchasing a steak or two for yourself to try and prepare at home. :). See our. I will put some feelers out and see if I can track down some reputable information. What did you think? Specifically, Kobe beef is actually T… Kobe beef is all about where it comes from and being raised in specific conditions in a specific place. Only cattle that adheres to Kobe beef regulations can be sold as such. Let us know in the comments! For meat lovers, Kobe beef is considered the epitome of fine dining. We enjoyed our first meal there so much we went back on our last night. The story of Kobe beef begins with the importation of wagyu cattle into the isolated Kobe region. The first is that the cows are given beer to induce appetite. Wagyu cattle are classified into four breeds – Japanese Black, Japanese Brown, Japanese Poll, and Japanese Shorthorn. You can also check the difference between Kobe and Wagyu Beef and pick your favorite one! Although this doesn’t mean that the quantity of exported beef has increased dramatically, as there is still very little genuine Kobe beef to begin with and most still remains for domestic consumption here in Japan. According to author of ‘Real Food, Fake Food' and food journalist Larry Olmstead, “USDA Prime, our highest marbling grade, equates to about 4 (on the BMS scale). Hi thanks for the article, it is really nice and informative, all the best! The late great Anthony Bourdain described Kobe sliders as the worst dish in America. Almost all beef in Japan is raised is small pens or sheds because there simply is no grazing land. 4: Good The one in Hong Kong? However, that too, is already quite well established. Regardless of whether the same types of grapes are used or the same methodology, everything else is just sparkling wine. Did you try Kobe beef? Not sure where the confusion was. Trim the fat around the edges of the meat and use said fat trimmings to grease the pan. Buyer beware – the big Kobe beef and wagyu scam, Check the price tag and skip the Kobe beef burgers, Check if the restaurant, retailer or wholesaler has actually imported Kobe beef, several class action suits filed against restaurants in America who were allegedly selling fraudulent Kobe beef, Anthony Bourdain described Kobe sliders as the worst dish in America, search by the 10-digit authentication number, when the beef was exported and the company it was imported by here, http://www.kobe-niku.jp/shop?prefecture=&tag=3, A Japanese Christmas: How Christmas in Japan is unlike anywhere else, How our Front Yard became a Tourist Attraction in the Middle of a Pandemic, Life Update: Life in Australia One Year On, Insider’s Guide to Using Airbnb in Japan in 2020. Hi Jessica, While the USDA's ban on Japanese beef importation was lifted on 27 August 2012, only very small quantities of Kobe beef are distributed to select buyers. Kobe beef is highly coveted and regulated in Japan; they don't just send it anywhere without knowing exactly who it is going to and where it will end up. Is it different from Blue Butcher dish? Congratulations. Here are the top three Kobe beef restaurants in Japan: Not only is the food here amazing, but the owners of the restaurant are a delight to interact with! Those who can’t book ahead will be sorely disappointed when they’re turned away at the door, but with such a high-end selection of meat it should be obvious that supplies are limited. Then you certainly want some variety from time to time! Whoever thinks Americans cannot raise the exact same cattle the Japanese do and not get a almost identical product is just plain stupid. Kobe Beef is distinguished as a tender, flavorful meat that is well marbled with fat. You can already begin to understand how rare real Kobe beef actually is. The reality is that only a portion of the wagyu beef raised in Japan comes from Kobe, and it is not regarded as the highest quality wagyu beef produced in Japan. A prerequisite of beef to be officially certified "Kobe beef" is that the bullock or virgin Tajima cow has been born in Hyogo Prefecture from a Tajima cow having a pure lineage, and that the bullock or virgin cow has been bred and raised by a designated farmer in the prefecture and slaughtered at one of the slaughterhouses in the prefecture. Hi Matt, never too late to join the discussion! Hi Matt, thanks for stopping by! These cattle were brought in as work animals to aid with rice harvesting. Thanks so much for taking the time to get in touch and comment. French fries are thinly-cut potatoes fried in oil. To be classified as Kobe beef it must adhere to all the criteria including being born, raised and slaughtered in Hyōgo Prefecture. The animal must be born and raised exclusively in the Hyogo Prefecture of Japan and can only be fed grains and grasses from that prefecture. The BMS allows the distinct marbling of the beef to be graded to an even finer degree of accuracy, and is given a number grade of 1-12. Now that the meat is cooked and rested, it’s time to eat! Now imagine the juiciest, most tender, velvety steak you've ever had and realize that it … That actually I do not know. Kobe beef comes from Tajima-gyu cattle, and has to go through rigorous screenings and checks to ensure that it is proper Kobe beef. So if wagyu from other countries can’t compare to theirs then why are the Japanese importing from other countries? Buy on Snakeriverfarms.com. That is the point that some seem to be missing, for you to have Kobe beef in another country it has to have fit those criteria and therefore could only be if the meat has been exported, not the cow (unless already dead), Anyway I absolutely can’t wait to try it next week. To search for the closest one to you, please click the link within the article (in the Kobe beef in the U.S. section). The term Wagyu actually means Japanese beef, and Kobe beef is just a Japanese beef from the region of Kobe. Kobe beef is a special grade of beef from (Wagyu) cattle raised in Kobe, Japan. However, out of respect for what that region has managed to accomplish, foreign producers should respect what Kobe means, and not ride the coat tails of the Kobe region. The main thing is Kobe beef is what it is because of a combination of factors. 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