What is Hyogo beef?
The Tajima beef that’s marketed today is known as “Tajima beef produced in Hyogo Prefecture”, which means it’s beef from Japanese Black cattle that have been raised and fattened in Hyogo Prefecture, with a BMS of 3 to 5. It becomes Kobe beef when it’s 6 or higher.
What prefecture is Kobe beef from?
Hyogo Prefecture
Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Even among “Tajima-gyu” (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing & Distribution Promotion Association deserve the title “Kobe Beef”.
Is Kobe or Wagyu beef better?
Because Kobe beef exemplifies everything that makes Wagyu better! It is considered the most abundantly marbled beef in the world. To be labelled Kobe, cattle must meet stringent standards upon slaughter. Due to these stringent standards, only 3,000 head of cattle qualify as authentic Kobe cattle each year.
Why is Wagyu beef illegal?
Between then and the 2001 US ban, only the most absolutely elite restaurants imported the beef. The US initially banned Kobe beef cattle exporting due to fears of spreading mad cow disease in the early 2000s, and for the next decade, the bans were lifted and reinstated and lifted again, according to NBC News.
Is all Kobe beef Wagyu?
Kobe beef is a type of Wagyu. Wagyu is not a type of Kobe, so there are types of Wagyu that are not Kobe, including Bungo, Matsusaka, and Ohmi. One way that restaurants work around the Wagyu labeling is by using a hybrid of domestically-raised Wagyu breeds and US breeds and trying to pass it off as Kobe.
What does Kobe beef eat?
The cattle are fed on grain fodder and brushed sometimes for setting fur. The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat.
What’s so special about Kobe beef?
Kobe beef is prized for its flavour, marbling, and texture. It’s buttery, smooth, melt-in-your-mouth texture and qualities make it different to any other meat on Earth, and so rich it is that around a 100g portion would be plenty. If you’re lucky enough to try authentic Kobe beef, you’re one of very few.
