Kobe Fight

How much is the Real Kobe beef
When it comes to meat, especially beef, people are basically due to two things: the flavor and tenderness. And that's why Kobe beef is becoming more popular every day. Coming from the black Tajima-ushi Wagyu cattle in Hyogo prefecture in Japan, Kobe beef is considered a delicacy in the country preferred by many for its tenderness, flavor and texture like no other cut beef. It is also known as Wagyu beef, Kobe-niku (meat of Kobe), Kobe Ushi (Cow Kobe), and Kobe gyu.

But the Wagyu beef does not just come to be. They are so high that farmers are able to ensure that they produce high quality meat. Wagyu cattle are fed grain and forage beer per day. Their buttocks are massaged with hot sake every day and their fur is constantly scanned. The farmers believe that massage and brushing will soften the tissues of cattle and therefore increase the tenderness of the meat must be produced. Wagyu cattle are slaughtered in a very human way, which none of them suffer from pain in the process.

As Wagyu cattle are well cared for, the Kobe beef produced this highly marbled texture that fat is almost as important as the lean meat. And fat is known to be unsaturated and good for the occasional indulgence. And if taken moderately, it will help reduce bad cholesterol and help fight against heart disease.

Kobe beef is only considered original if it comes from animals born in Hyogo Prefecture Tajima. It should also have power experienced farm in the prefecture of Hyogo and should also come from a cow castrated. If yes, then it is assured that Kobe beef is purified. Genuine Wagyu beef should also have been slaughtered in Kobe Sanda, Himeji, Kakogawa, or Nishinomiya in Hyogo Prefecture. Another way to determine authentic Wagyu beef is whether it has a higher meat qualtiy of at least 4 and a ratio of at least marbling level 6 or higher. The expected gross weight of each animal (cow) is 470 kg or less.

Kobe style beef is also produced in the United States and Great Britain. Wagyu cattle are bred crossbred with Angus cattle and feed with American or British grasses and cereals. They are also fed beer and massaged with hot sake. Cup-style Kobe beef, unlike the original, comes in darker and bolder flavors reductions. The flow is less expensive than the Japanese diet. Kobe style beef is proliferated because of the demands of increasing the very luxurious and sophisticated kind. Some still prefer the original and I think if this is not authentic, then it is not Kobe.

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