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Encyclopedia > Kobe beef
Kobe beef

Kobe beef (神戸ビーフ Kōbe Bīfu?) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. These practices may include a diet of saké and beer, and daily massages to relieve muscle stiffness, presumably resulting in tender meat. For other uses, see Beef (disambiguation). ... Tajima cattle ) is one of black Wagyu cattle in Japan. ... Wagyu (和牛 in Japanese Kanji characters) refers to several beef breeds of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous unsaturated fat. ... Hyōgo Prefecture (兵庫県 Hyōgo-ken) is located in the Kinki region on Honshu island, Japan. ...


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. [1] Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef. Bold text Headline text nikki. ...


Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and more. Common Sukiyaki at home. ... Shabu-shabu(しゃぶしゃぶ) Shabu-shabu (Japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese variant of hot pot. ... Assorted sashimi Sashimi (Japanese: ) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2. ... Misono - the first restaurant to offer teppanyaki a teppanyaki chef cooking at a gas powered hibachi in a Japanese steakhouse Teppanyaki (鉄板焼き) is a type of Japanese cuisine that uses an iron griddle to cook food. ...

Contents

"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 beer and daily massages.[2] U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.[3] Wagyu (和牛 in Japanese Kanji characters) refers to several beef breeds of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous unsaturated fat. ... Wagyu (和牛 in Japanese Kanji characters) refers to several beef breeds of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous unsaturated fat. ...


After all beef imports from Japan were banned on September 10, 2001, due to the discovery of B.S.E.,[4] many retailers began to heavily market the U.S. raised beef as "Kobe-style". The ban on the import of Wagyu beef to the United States ended on December 12, 2005.[5] is the 253rd day of the year (254th in leap years) in the Gregorian calendar. ... This article is about the year. ... Classic image of a cow with BSE. A notable feature of such disease is the inability (of the infected animal) to stand. ... is the 346th day of the year (347th in leap years) in the Gregorian calendar. ... Year 2005 (MMV) was a common year starting on Saturday (link displays full calendar) of the Gregorian calendar. ...


See also

Mishima beef ) is a type of beef produced in Japan that is much rarer than Kobe beef. ... Matsusaka beef )(also Matsuzaka beef) is wagyu (Japanese beef) originating in the Matsusaka region of Mie, Japan. ...

References

  1. ^ About revised rule of Tajima cattle born in Hyōgo, Kobe niku and Kobe beef (Japanese). Retrieved on 2007-05-24.
  2. ^ "Cattle on 40 pints a day of beer" (English). Retrieved on 2008-01-10.
  3. ^ "American Kobe-style beef replaces the real thing" (English). Retrieved on 2007-07-18.
  4. ^ APHIS:The Importation of Boneless Beef from Japan
  5. ^ US Embassy, Japan: Agriculture Secretary on Beef Trade Resumption

Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 144th day of the year (145th in leap years) in the Gregorian calendar. ... 2008 (MMVIII) is the current year, a leap year that started on Tuesday of the Anno Domini (or common era), in accordance with the Gregorian calendar. ... is the 10th day of the year in the Gregorian calendar. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 199th day of the year (200th in leap years) in the Gregorian calendar. ...

External links


  Results from FactBites:
 
Kobe Beef FAQ (1449 words)
Kobe Beef is a legendary delicacy of Japan, a type of beef that is so well marbled that it goes right off the charts for Prime grading in any other country.
I have been exhaustively researching the topic of Kobe Beef in the hopes of purchasing one of those legendary cattle for about a year, since I had heard that they were ranched successfully in the United States for sale to a hungry Japanese market.
So they have the cattle raised to their exactingly specified Kobe standards, and they actually fabricate the carcasses in Kobe, making them legally "Kobe Beef" even though the cattle were actually born, bred and fed somewhere else.
Kobe beef - Wikipedia, the free encyclopedia (199 words)
Kobe beef is beef from a fl-haired breed of cattle called Wagyu which translates as "Japanese cattle".
Because true Kobe beef is not exported from Japan, "Kobe style" beef is produced from a crossbreed of Wagyu and American Angus cattle raised and slaughtered in the U.S. Of these cattle, the highest quality cows are sent to Japan, who still owns the rights to the cattle, and the U.S. keeps what is left.
Kobe Bryant of the NBA was named after the steak by his parents, after they saw it listed on a restaurant menu in Japan.
  More results at FactBites »


 

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