Kobe Wagyu Beef As Delicious Food

Kobe wagyu gets its name from the city of Kobe in Japan. It is a delicious cusine with the same name. It is famous for its uniqueness which is limited to the Hyogo Prefecture. The carcass is reared from Tajima-ushi line in Wagyu. The Kobe Wagyu beef and Kobe Wagyu steaks are expensive for a reason. It is flavored, soft the required amount of fat in it. It can be used to prepare Wagyu steaks as well as a host of Wagyu products to be used for Sukiyaki, teppanyaki as well as lots more.

Kobe wagyu beef is very popular and is known for is exceptional taste around the world. You need to be very cautious about this, because you cannot buy Wagyu beef online or purchase Wagyu beef. Export norms in Japan and most other countries do not permit for it. It begins with the cattle. Their lineage dates back to the second century when they were used in cultivating rice. Because of the mountainous geography of the area, there were small pockets of civilization as well as breeders of these cattle. As a result, the animals began to follow a unique style of grazing and this contributed to their unique body structure. The marbling that you see on the meat is unique as far as the mix of saturated and unsaturated fats goes.

Japan has itself imposed strict restrictions on the product. It is certified only under the stringest of conditions. there are strict rules for the item for proving it to be consumable. The cattle must be born within the Hyogo Prefecture and must be fed on grain fodder within the Prefecture. Bullocks are castrated in a bid to purify the beef. The processing of the meat is completed in specific places in Kobe, Sanda, Nishinomiya as well as Himehi, all of which are within the Prefecture. The ratio of marbling has to score a level 6 or higher. Similarly, the meat must have a quality rating of four or above. On an average, a single animal ought to be able to yield 470 kg or less.

Thinking about that the land available for the grazing and rearing of these cattle is limited, the animals cannot exercise and the onus falls on the breeders. They massage the muscles of the cattle to prevent the animals from getting sore and to improve their appetite. In fact, the ranchers even rub Chinese rice wine or sake in to their hides to promote lovely health.