How Much Is a Kobe Beef Steak in Japan

Type of beef from Japan

Kobe beef meal served in a steakhouse in Kobe

Kobe beef ( 神戸ビーフ , Kōbe bīfu ) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules gear up out by the Kobe Beef Marketing and Distribution Promotion Association.^[1] The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef tin can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Kobe beefiness is besides called Kōbe-niku ( 神戸肉 , "Kobe meat"), Kōbe-gyū or Kōbe-ushi ( 神戸牛 , "Kobe cattle") in Japanese.^[i]

History [edit]

Tajima cattle on a Hyōgo subcontract

Tajima cattle on a Hyōgo farm

Cattle were brought to Japan from Red china in virtually the 2nd century Advertising, in the Yayoi period.^{[2] : 209}

Until near the time of the Meiji Restoration in 1868, they were used only every bit draught animals, in agriculture, forestry, mining and for transport, and as a source of fertiliser.

Milk consumption was unknown, and – for cultural and religious reasons – meat was not eaten.^{[three] : 2 [4] [5]}

Nihon was effectively isolated from the rest of the world from 1635 until 1854; there was no possibility of intromission of foreign genes to the cattle population during this time.

Betwixt 1868, the twelvemonth of the Meiji Restoration, and 1887, some 2,600 foreign cattle were imported, including Braunvieh, Shorthorn, and Devon.^{[3] : 8 [6]}

Betwixt about 1900 and 1910 there was extensive cross-convenance of these with native stock. From 1919, the various heterogeneous regional populations that resulted from this cursory period of cross-breeding were registered and selected every bit "Improved Japanese Cattle".

Iv separate strains were characterized, based mainly on which type of foreign cattle had nearly influenced the hybrids, and were recognized as breeds in 1944. These were the iv wagyū breeds, the Japanese Black, the Japanese Brownish, the Japanese Polled and the Japanese Shorthorn.^{[three] : 8 [half-dozen]}

The Tajima is a strain of the Japanese Black, the nearly populous breed (around xc% of the four breeds).^{[7] [8]}

Beef consumption remained low until later on Earth War II. Kobe beefiness grew in popularity and extended its global reach in the 1980s and 1990s.^[nine]

In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to ascertain and promote the Kobe trademark. It sets standards for animals to be labeled as Kobe beef.^[10]

In 2009, the USDA placed a ban on the import of all Japanese beef to prevent the Japan foot-and-mouth outbreak from reaching Us shores. The ban was relaxed in Baronial 2012 and thereafter Kobe beef was imported into the US.^[11]

Manufacture [edit]

Hyōgo prefecture, where authentic Kobe beef is produced

Kobe beef in Japan is a registered trademark of the Kobe Beef Marketing and Distribution Promotion Association ( 神戸肉流通推進協議会 , Kōbeniku Ryūtsū Suishin Kyōgikai ).^[12] It must fulfill all the post-obit conditions:^[1]

• Tajima cattle born in Hyōgo Prefecture
• Farm feeding in Hyōgo Prefecture
• Heifer (a female that has non given birth) or Bullock (steer or castrated bull)
• Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa, or Himeji in Hyōgo Prefecture
• Marbling ratio, called BMS, of level 6 and above^[thirteen]
• Meat quality score of four or 5,^[xiii] yield grade A or B^[6]
• Carcass weight of 499.9 kg or less.^{[half dozen]}

The cattle are fed on grain forage and brushed sometimes for setting fur.^{[14] [15]} The melting signal of fatty of Kobe beef (Tajima cattle) is lower than mutual beefiness fat.^[16]

Kobe beef is expensive, partly because only about 3,000 head of cattle may authorize as Kobe per year.^[6] In Nihon, all cattle, including those canonical equally Kobe beef, tin be tracked via a 10-digit number through every step of their entire life cycle.^[17]

Outside Japan [edit]

Kobe beef was not exported until 2012.^{[ commendation needed ]} It was exported in January 2012 to Macau, and then to Hong Kong in July 2012.^[xviii] Since then, exports take likewise been made to the Us, Singapore, Thailand,^[xix] the Uk^[xx] and Canada.^[21]

In some countries, including Canada, the United Kingdom and the The states, Wagyu cattle imported from Japan are farmed, either purebred or cantankerous-bred with other beef breeds such equally Aberdeen Angus. In some places meat from these cattle may exist marketed under names such as "Kobe-fashion beef"; it is not Kobe beef, and does not fulfil the requirements for certification of the authentic Japanese product.^{[22] [23]} Due to a lack of legal recognition of the Kobe beef trademark in the United States, it is also possible to sell this meat as "Kobe beefiness".^{[24] [25]} The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets virtually Kobe beef in foreign languages.^[26]

American "Kobe-style" beef tends to be darker and stronger-tasting than the authentic product.^[27] It may have more appeal to Western palates unfamiliar with the mild taste and loftier fat content of truthful Kobe beef.^[7]

See likewise [edit]

• Akaushi
• Geographical indication
• Matsusaka beefiness
• Mishima beef
• Yonezawa beef
• Listing of delicacies

References [edit]

1. ^ ^{a b c} "Kobe Beef Marketing & Distribution Promotion Association Bylaws". Retrieved 30 September 2010.
2. ^ Valerie Porter, Lawrence Alderson, Stephen J.K. Hall, D. Phillip Sponenberg (2016). Mason'south World Encyclopedia of Livestock Breeds and Breeding (sixth edition). Wallingford: CABI. ISBN 9781780647944.
3. ^ ^{a b c} Kiyoshi Namikawa (2016 [1992]). Breeding history of Japanese beef cattle and preservation of genetic resources as economic subcontract animals. Kyoto: Wagyu Registry Association. Accessed January 2017.
4. ^ Simone Baroke (8 August 2014). "Japanese Wagyu Beef – Too Authentic ?". Global Meat News.
5. ^ Y., Grant (1 December 2008). "The Real Beef on Kobe Beefiness". Cheff Seattle.
6. ^ ^{a b c d e} Bennett, Steve. "History of Wagyu beef cattle breed in Japan". www.wagyuinternational.com . Retrieved 15 Dec 2017.
7. ^ ^{a b} Jim Vorel (24 February 2015). "Adventures in Beef: A First-Time Gustatory modality of Authentic Japanese Wagyu". Paste.
8. ^ Longworth, John Due west. (28 October 2004). "The History of Kobe Beefiness in Nippon". Lucies Subcontract: Meat Digest. Archived from the original on eleven Baronial 2007. Retrieved 5 June 2007.
9. ^ Meghan Staley. "Kobe Beefiness". Trade Environment Database. American University. Archived from the original on 28 March 2015.
10. ^ Krieger, Daniel (26 Baronial 2010). "All for the love of Tajima cows". Japan Times.
11. ^ Olmsted, Larry (7 January 2014). "The New Truth Nearly Kobe Beef". Forbes.
12. ^ "Kobe Beef Registered Trademarks". Retrieved 30 September 2010.
13. ^ ^{a b} "Japanese Meat Grading" (PDF). Archived from the original (PDF) on 21 Nov 2011. Retrieved 3 August 2016.
14. ^ Mail service mag entitled Kobe Merumaga Club 2 June 2002 consequence past Kobe Urban center Function
15. ^ "edition September 19, 2007 issue". News Week Japanese. 19 September 2007. Archived from the original on 26 April 2009. Retrieved 16 March 2010.
16. ^ Shin-Onsen boondocks office. "Taste of Tajima-ushi" (in Japanese). Retrieved six September 2010.
17. ^ Yoshihisa, Godo. "The Beef Traceability System in Japan". FFTC Agricultural Policy Platform . Retrieved 15 December 2017.
18. ^ Jason Chow (27 July 2012). "Kobe Beef Arrives in Hong Kong". Wall Street Journal.
19. ^ "Kobe Beef Marketing and Distribution Information".
20. ^ Rayner, Jay (11 March 2018). "Farm Girl Café, Chelsea: 'We don't stay for dessert, considering nosotros have suffered enough' – eating place review". The Guardian . Retrieved 12 March 2018.
21. ^ Sufrin, Jon (23 April 2015). "If you call up you lot've had Kobe beef in Canada, yous're incorrect. But hither'due south your chance". The Globe and Mail.
22. ^ "Cattle on 40 pints a day of beer". BBC News. 9 February 2007.
23. ^ J.C. Reid (13 March 2015). "American Wagyu and the myth of Kobe beef". Houston Chronicle.
24. ^ Olmstead, Larry (12 April 2012). "Food's Biggest Scam: The Peachy Kobe Beef Lie". Forbes.
25. ^ Olmstead, Larry (seven January 2014). "Nutrient's Biggest Scam, Function 2: "Domestic" Kobe And Wagyu Beef". Forbes.
26. ^ Yomiuri Shimbun (19 July 2008). "Kobe beef — Correct information for foreign countries" (in Japanese). Archived from the original on 18 October 2008. Retrieved 20 July 2008.
27. ^ Sayet, Jackie (6 Oct 2009). "Bogus beef: Miami restaurants say it'due south Kobe, but information technology's non". Miami New Times.

External links [edit]

Wikimedia Eatables has media related to Kobe beef.

• Kobe Beefiness Marketing & Distribution Promotion Association

ericksonupought.blogspot.com

Source: https://en.wikipedia.org/wiki/Kobe_beef

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