Kobe beef
From Wikipedia, the free encyclopedia
Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. Kobe is the capital of Hyogo Prefecture. Wagyu ("Japanese Cattle") are renowned for flavor, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef. Tajima-ushi cattle reportedly receive regular massages with Japanese rice wine and are fed hops.
Japan claims Kobe beef as a geographical indication- it may only be called that if raised and slaughtered in Hyogo Prefecture, Japan. Outside of Japan, the meat is usually sold as "Kobe style beef" or "Wagyu".
Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, sushi, teppanyaki, and more.
[edit] External links
- (Japanese) Kobe beef distribution promotion meeting
- The History of Kobe Beef in Japan
- History and explanation of Kobe Beef
