| America is a nation of beef eaters. From massive | | | | incredible scarcity of the meat. Only some three or |
| burgers oozing fat over our fingers to thick ribeye | | | | four hundred cattle are available on the market every |
| steaks lying heavy on the plate to meatballs to | | | | year, and each of those have been pampered and |
| hotdogs to Bolognese sauces to beef stir fries, we eat | | | | specially treated so as to enhance the fat marbling of |
| beef in all its flavorful, near infinite variations. Entire | | | | their flesh. This treatment famously consists of forcing |
| restaurant chains are dedicated to beef, from Ruth | | | | the cows to drink beer and to have their muscles |
| Chris to Morton's Steakhouse, to the best restaurants | | | | massaged daily by scores of workers who knead, |
| in NYC such as Del Frisco's or Peter Luger's. | | | | prod, and palp their haunches, backs and sides for |
| Cowboys are an iconic American image, as is the | | | | extended periods of time. |
| independent rancher watching his herds out West, | | | | Due to the terrific demand in the US for Kobe beef, |
| eyes always on the horizon. Beef is an American | | | | the Japanese have begun to export their cattle to the |
| pastime, lover affair and obsession. However, nothing | | | | USA for them to be raised there. Since for the cattle |
| we have comes close to the fanaticism that the | | | | to be considered official Kobe beef they must be of |
| Japanese approach their Kobe beef with. What is | | | | the correct stock, raised according to strict principles |
| Kobe beef, why is it so expensive, and is it worth the | | | | and slaughtered in Japan, it has become economically |
| price? Read on, and find out. | | | | feasible for them to be raised in the American |
| Kobe beef comes from the mountainous Kobe region | | | | Midwest, shipped to Japan to be killed, and then sent |
| of Japan, where cattle were raised in isolated pockets | | | | back to America for consumption. |
| for centuries, resulting in distinct breeds that developed | | | | Given how expensive the meat is, a new market has |
| their own unique flavor. Official Kobe beef comes | | | | appeared for Wagyu cattle that are raised and |
| from the black Tajima-ushi breed of Wagyu cattle, and | | | | slaughtered in America, treated exactly the same way |
| are controlled by incredibly strict regulations in terms of | | | | as the official Kobe cattle but sold for a substantially |
| their production, slaughter and sale if they are to qualify | | | | lower price. Both steaks are high in fat content and |
| for the title. There are specific slaughterhouses to | | | | low in meat flavor, so that portions are usually quite |
| which they are sent, they must have a marbling ratio | | | | small. Is it worth paying the absurdly high sum for the |
| of level 6 or higher, and a Meat Quality Score of A or | | | | official Kobe Beef? No. If you are intent on procuring |
| B. | | | | Wagyu meat, than the American raised beef will taste |
| What makes Kobe beef so famous (or infamous) is | | | | almost exactly the same, and be nearly a tenth of the |
| the incredible price at which it's sold. Prices can range | | | | price. |
| to up to more than $100/lb, and is justified by the | | | | |