What makes Kobe Meat Superior
Japan is famous for many things and one of them is Kobe beef. The cattle that provide this beef are raised in the Hega prefecture, of which Kobe is the capital. It is one of the 10 largest cities in Japan. The breed of lively livestock here comes from the single line of Tajima-Ucyu. Wagyu beef is very expensive for a reason. He is fragrant, tender with just the right amount of fat and has a unique marble texture. It can be used to cook Wagyu steaks and many japanese a5 wagyu products to use for Sukiyaki, Teppanyaki and more.
There are thousands of restaurants around the world that claim to serve the Wagyu beef. You must be very careful with this, simply because you japanese a5 wagyu or buy Wagyu beef very easily. Export regulations in Japan and most other countries do not allow it.
So, what makes Kobe beef such a delicacy?
It starts with cattle. Their line dates back to the second century, when they were used to grow rice. Due to the mountainous geography of the region, there were small centers of civilization, as well as the breeders of this animal. As a result, animals began to follow a unique pasture style that contributed to their unique body structure. The marbling you see on the meat is unique in that it is a mixture of saturated and unsaturated fats.
Japan itself has strict regulations by which japanese a5 wagyu can be certified worthy of the brand it carries. Cattle must be born in the Hyogo prefecture and feed the supply of cereals in the prefecture
