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