Best Wagyu Kobe Beef in all of New York City!
April 23rd, 2010 | by admin |
http://www.RDFoods1.com
Continuing our tradition of supplying only the best restaurant quality products, we now proudly offers the finest selection of Wagyu Kobe Beef. These steaks will melt in your mouth! They come richly marbled and are loaded with juicy flavor. In fact, a top end Japanese steakhouse in New York City purchases this product from us – this establishment was voted Best Wagyu Kobe Beef in all of New York City!
Kobe beef (神戸ビーフ Kōbe Bīfu?) refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.
Kobe beef is also called “Kobe-niku” (神戸肉?, lit. Kobe meat), “Kobe-gyū” (神戸牛?, lit Kobe cow) or “Kobe-ushi” (神戸牛?, lit Kobe cow) in Japanese.
Kobe Beef History
The Wagyu cattle that produce this highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consumption became more prominent in society, farmers began hiring workers to massage the animals’ backsides to improve meat quality. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques which resulted from the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats.
Original Kobe beef
Kobe beef in Japan is a registered trademark of the Kobe beef distribution promotion conference. It must fulfill all the following conditions:
Tajima cattle born in Hyōgo Prefecture
Farm feeding in Hyōgo Prefecture
Bullock or castrated cow, to purify the beef
Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
Marbling ratio, called BMS, of level 6 and above.
Meat Quality Score of 4 or 5
Gross weight of beef from one animal is 470 kg or less.
According to popular belief, the cattle are fed one beer per day, massaged with sake daily, brushed to set their fur, and fed on grain fodder. A Kobe beef distribution promotion conference plans to make available a pamphlet in foreign languages with details about Kobe beef due to ambiguities about what actually constitutes Kobe beef, and to the fact that many tourists who visit Japan receive incorrect information about the product.
“Kobe-style” beef
Main article: Wagyu
The massive increase in popularity of Kobe beef in the United States has led to the creation of “Kobe-style” beef, taken from domestically-raised Wagyu crossbred with Angus cattle, in order to meet the demand. Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagyu herds with beer and daily massages with warm sake. U.S meat producers claim that any differences between their less expensive “Kobe-style” beef and true Kobe beef are largely cosmetic. The cattle are fed American and/or British grass and grain, which is different from the more expensive Japanese feed. Cuts of American “Kobe-style” beef tend to have darker meat and a bolder flavor. disclaimer: compensated affiliate
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