Kobe Wagyu, it is from Japan that the most prized and expensive meat in the world comes, but why the almost unbelievable cost? What are the characteristics of Kobe beef?
The criteria that Kobe beef must meet to be considered 100% Kobe are many and very strict.
First of all, to be called Kobe beef, the ”Japanese Black” must be born and raised in Japan’s Hyogo prefecture; the male must weigh between 260 kg and 470 kg while the female between 230 kg and 470 kg; The marbling rate must be between 6 and 12; the fat must be immaculate white; and the meat must have a deep color.
Throughout its life, Kobe beef is literally pampered, allowed to graze freely, fed a specific diet and even massaged several times a month by breeders. A bovine paradise in short.
The mix of ideal climate, utmost care for the steer, and an unaffected genetic line that guarantees the breed’s uniqueness create what is the most unique and expensive cut in the world.
Why does it cost so much? Simple, it is an exclusive cut because only 200 animals are imported into Europe each year with the corresponding certificate of authenticity. So don’t be surprised when you see the three-digit price tag.
The flavor, texture, and characteristics of Kobe are exceptional to such an extent that it creates an incredible mix that guarantees a unique dining experience. On the palate, the taste is intense, the meat is a melt-in-your-mouth butter, and the flavor of the marbled fat marries perfectly to create a combination of flavors never experienced before.
Buying such expensive meat is not a stupid thing, since the experience will be unique, but buying it without first knowing why it is worth so much and how it is really cooked, is foolish.
Don’t be afraid though, if you are here reading this article, it means you want to enjoy the best beef in the world to the fullest!
How do you recognize a high-quality cut of meat? Listen to the advice of Fierro Food’s Master Butcher to find out!
After understanding 100 percent what Kobe beef is and why it costs so much you have surely decided to try this Japanese delicacy, today you
Hello carnivore, I’m Roby, your trusted master butcher, and today I’m going to let you in on all the secrets of kobe beef, the best
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