It’s Also Hard For The Most Gourmet To Know About Kobe Beef

Kobe beef is famous in the world, but diners still don't know how bad the stories about them are.
It is also difficult for the most gourmet to know about Kobe beef
If you are passionate about food, you have certainly heard of Kobe beef. It is considered one of the most expensive meats in the world. But many people still wonder what "terrible" Kobe beef is - even diners who think they understand this fine meat don't really know the answer.
Emerging "star"
Historically, fish was Japan's main food source

. For centuries, people in the land of cherry blossoms were also forbidden to eat four-legged animals, including cows, because the Shinto believed that dead animals would make the body dirty.
Things started to change in 1868, when Kobe - the capital of Hyogo Prefecture (Japan) - became an international port. This gradually led the government to allow people to eat beef Foreign visitors also contribute to the increase in beef consumption, but it takes time to become an important part of the Japanese diet.




After World War II, food shortages forced people to change their diets. During the Japanese occupation (1945 - 1952), the US began implementing school lunch programs for children. More Japanese students know about beef, which has led to growth in the country's meat industry. Kobe beef has been familiar with foreigners for decades, and its reputation truly resonates as the meat industry flourishes in Japan.
Japanese Kobe beef. Photo: Mashed.
Are Kobe and Wagyu the same thing?
One of the things that most people confuse most about Kobe is the name, which can be used in place of Wagyu beef But are Wagyu and Kobe the same thing? "The answer is yes and no," chef Gerald Chin replied to First We Feast.




“All Kobe beef is Wagyu, but not all Wagyu are Kobe. Wagyu means Japanese beef. You cannot call a type of beef Kobe if it is not native to this region in Japan. If you call Wagyu beef Kobe, it's like calling California sparkling wine, "said Chef Chin.
To be recognized as Kobe, cows must be of the Tajima-gyu breed that was born, raised and even slaughtered in Hyogo Prefecture, of which Kobe is the capital and largest city here. Even when these standards are met, beef must meet many other requirements to ensure the highest quality before being stamped.
Kobe beef does not drink beer very often
Kobe beef is so famous, but diners do not know how bad the stories about them are. One of the most widely circulating myths is that Kobe beef is fed on a special menu that includes a jar of beer at a time.




The idea of a breed of cattle living in silk velvet is the result of the public imagination for Kobe, and nearly every Wagyu is raised according to Japanese methods.
In fact, this is not entirely correct. Some farmers give their cows beer to stimulate their taste buds, especially during the summer months when they don't eat better. This increases the fat content, making beef softer. Alcoholic beverages are not part of the standard diet, Kobe beef mostly drinks water - although many people, including the Japanese, still think cows are often drunk.
Cows get a massage
Another mystery about Kobe beef is the tender meat that is often massaged by farmers. In fact, many cattle raised in Japan are massaged, but not for the purpose of making the meat softer.
Chef Gerald Chin said: “This method helps animals move.



In the past, the cows went to the fields to graze and exercise a lot. When it is cold, they will enter the cage, their joints swollen as if they were inflamed. The farmers had to pat them so that when they returned to the field, the joints of the cows would not be stiff. That's the reason why cows are rumored to be massaged ”.
Some Japanese farmers still massage Kobe beef, but this helps them relax rather than to have delicious meat. Photo: Mashed.
One exact rumor about the Kobe beef diet is that cows have higher quality feed in the US or Europe. They also listen to music when they eat, which stimulates their appetite.




Premium beef
Kobe beef has white fat streaks interspersed with red flesh with uniform proportions, low fat and reaches a soft, melted mouth. “Kobe beef is excellent, raw meat is sliced thin and placed on hot stone. We serve raw meat so you can see the fine lines on each piece. It is a unique product ”, said Devin Hashimoto, chef of Mizumi restaurant in Las Vegas (USA).
The percentage of fat in Japanese beef is so highly regarded that it becomes a criterion for grading meat. The Japanese standard of beef steak (BMS) is 3-12, with 3 being the minimum, and 12 being a steak that is almost white because of so many. The softer the steak, the softer it is, and that's what beef connoisseurs appreciate.
The higher the BMS score, the more expensive the beef.



(The Japanese remove levels 1 and 2 in the index.

. Dịch vụ: Thiết kế website, quảng cáo google, đăng ký website bộ công thương uy tín