30 tons consumed annually: Characteristics of Kobe beef
Kobe beef is meat obtained from Tajima cattle raised in Japan's Hyōgo Prefecture. It is an expensive and valuable meat known for its taste, tenderness, and fatty, well-marbled texture. How is Kobe beef cooked, and what are its characteristics? Here are the answers...
Kobe beef is considered one of the best and most expensive foods in the world. It is estimated that 30 tons are consumed annually.
Because it is a fatty meat, long cooking times are not recommended; it is considered appropriate to sear both sides briefly in a hot pan.
With this cooking technique, the meat is seared on the outside, which helps it retain its juices.
In Japanese cuisine, the common cooking method is teppanyaki, which uses an iron (cast iron) skillet.
CHARACTERISTICS OF KOBE BEEF
- Kobe beef is also high in monounsaturated fats and omega-3s; to help the fat tissue form, the cattle are given 20 liters of barley water to drink daily.
- In addition to the grass they graze on, the animals' diet includes barley and wheat fiber. Furthermore, it is forbidden to approach the animals with motor vehicles.
- They must be raised in a quiet and calm environment. The fat content in Kobe steak is between 25% and 50%.
- Kobe beef has low cholesterol levels, and its fat is the most important feature that gives the meat its flavor.
- The cattle are kept in place and fed for 2 to 2.5 years until they are ready for slaughter.
- The sake massage given to the cattle is one of the distinctive care features associated with this meat. The backs of the cattle are massaged with special gloves, providing special care to their meat and skin. This stands out as one of the greatest indicators of how meticulous the Japanese are in this business.
- Moreover, although caring for the cattle for Kobe beef is laborious, it is worth all the effort because the profit from its sale is very high.
- Kobe beef has a noticeably distinct appearance.
- It has a clear white, so-called marble appearance; the long, linear patterns surrounding the inside of the meat form the part that gives the beef its true flavor. Unlike other beef where fat accumulates around the edges, the fat in Kobe beef is marbled throughout the entire cut.
News Source: 12punto
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