Kobe Beef

Kobe Beef

　　   Kobe beef (Wagyu Beef) is the most famous beef in the world. As a specialty of Japan, Kobe beef often appears at state banquets for honored guests. Its rich yet not greasy flavor and melt-in-your-mouth texture make it hard to put down your chopsticks. It was once banned by the Japanese Emperor and has also been sold at "astronomical" prices. However, if you knew that Kobe cattle are raised drinking beer and enjoying massages, you wouldn’t find it surprising where such deliciousness comes from.

　　　    The Tajima region of Japan, where Kobe beef is produced, is an area with mountains and streams. The streams are rich in minerals, making them true  Kobe beef

　　  "mineral water"; the grass that grows on the mountains also contains medicinal herbs. This is how Kobe cattle grow up drinking "mineral water" and eating "herbal feed." But that’s not the whole story behind their exceptional taste. Legend has it that Kobe cattle also drink beer and enjoy massages. Out of curiosity, reporters visited local cattle farmers. According to the farm owners, because cattle tend to lose their appetite as they grow, they are fed beer to stimulate their hunger. In addition, to help the cattle relieve "stress" and grow with peace of mind, farmers regularly massage the cows with combs and apply shochu (a type of Japanese liquor) to their coats. It is said that this improves blood circulation, leads to more even distribution of subcutaneous fat, and is also a way for humans and cattle to bond. With so much care and love poured into their upbringing, it's no wonder the resulting Kobe beef is incredibly flavorful.

　　 According to this elderly farmer, not all cattle produced in Kobe can be called "Kobe beef." The standards for genuine Kobe beef are extremely strict. First, the cattle must come from a "noble lineage," with not even a trace of mixed blood in their pedigree. Second, only virgin cows are eligible—otherwise, there may be a slight milky smell in the meat. Additionally, cattle must be assessed based on factors such as the marbling ratio, color, and fineness of the meat, and only those rated at level four or five or above qualify as "Kobe beef."

　　 Standards for Kobe Beef

　　　　    Kobe beef may be the most expensive Japanese wagyu in the world. Its melt-in-your-mouth texture leaves an unforgettable impression. Tajima, located in Hyogo Prefecture, is one of the birthplaces of premium wagyu, specifically breeding wagyu that meets the “Kobe beef” grade. To qualify as “Kobe beef,” the most basic requirement is that the cattle must be born and raised in Hyogo Prefecture and have pure Tajima lineage. Each newborn calf is issued a “Calf Registration Certificate” by the government, listing its pedigree and marked with a nose print.

　　 There are only four markets in Japan that conduct “Kobe beef” grading and auctions, and the Kobe Central Wholesale Market is one of the larger ones. In addition to meeting the aforementioned conditions, cattle must also achieve the highest standards of meat quality to be classified as “Kobe beef.” The candidates are evaluated based on meat quality and fat distribution, with A5 considered the top grade. Only those that reach A4 or A5 can be considered true “Kobe beef,” which is why only a small number of wagyu are successfully selected.

　　 Kobe beef valued at over a hundred thousand yen is stored in a controlled environment with constant humidity and temperature for 28 days. This process allows it to lose moisture, making the meat fibers tighter and the texture even better.

　　 Kobe Beef - Grades

　　 The most delicious parts of Kobe beef are the forequarter and back. They are graded as Plum, Bamboo, Pine, and Wisteria.