Many producers outside of Japan are producing crossbred Wagyu. Shop View All Products. Australian Wagyu. Premium Caviar. Exclusive Packages. New Arrivals. Experience The Craft.
This imagery, which depicts the cows living as kings in the Kobe region, adds to the decadence of a Kobe beef meal, and plays a part in its high cost. But not all Kobe beef is authentic. In Japan there are strict laws in place on the usage of the term Kobe beef, but such standards are largely unrecognised abroad. Many restaurants use the term Wagyu as being synonymous with Kobe beef.
Tajima-gyu cows, from which Kobe beef comes, specifically belong to the Japanese black breed. While all Wagyu beef is considered high quality, only meat of the Tajima-gyu cow that fulfills the strict lineage and quality criteria can be called Kobe beef.
Kobe beef is prized for its flavour, marbling, and texture. Kobe beef makes up just 0. Here's Your Guide to Japanese Steak! Wagyu vs. Date published: 6 October Last updated: 8 January What is Wagyu vs. Kobe Beef? A Brief History of Japanese Beef. Wagyu Across Japan. Kobe Beef: The Caviar of Meat. Raising Wagyu: Fact vs. Japanese Beef: A Worldwide Phenomenon. The World of Wagyu: Everything you wanted to know about Japanese beef.
Share this article. Recommended places for you See More. From to August , the import of any Japanese wagyu beef from Japan, Kobe or otherwise, to the United States was banned due to concerns over foot and mouth disease believed to have originated from livestock in Japan. Therefore any restaurant claiming to be serving Kobe beef in any form in the United States before August was being a bit creative with their menus.
While the USDA's ban on Japanese beef importation was lifted on 27 August , only very small quantities of Kobe beef are distributed to select buyers. Most Kobe beef remains in Japan for domestic consumption.
While pure-bred Japanese cattle do exist in the US, meat need only be Often wagyu in the United States is cross-bred with Angus cattle and may be more Angus beef than wagyu. However, even this very broad definition of wagyu only applies to farmers and abattoirs; it does not extend to restaurants. Fortunately, there is a lot you can do to protect yourself as a consumer and to avoid being duped into paying for something that is not the real deal.
Price is a good first indicator. And no one in their right mind is going to grind up top-quality wagyu, much less prized Kobe beef, into a hamburger patty in the first place. There is essentially no such thing as ground Kobe beef. The late great Anthony Bourdain described Kobe sliders as the worst dish in America.
You lose all of that immediately in a Kobe slider. But even when the dish appears to be prepared in a logical manner and the price seems right, this doesn't guarantee that you're being served what you ordered. For that we need to dig a little deeper. Any restaurant serving real Kobe beef should be able to tell you exactly where it came from, its precise grade, their distributor, and be able to produce the digit authentication number.
Kobe beef is not easy to procure. If they don't know or hesitate, this is a sure sign that it is not authentic Kobe beef. Kobe beef is highly coveted and regulated in Japan; they don't just send it anywhere without knowing exactly who it is going to and where it will end up. Fortunately for consumers, this information is available freely online. In the United States, there are currently only 40 restaurants that have access to genuine Kobe beef.
You can find a list of overseas accredited restaurants and distributors here. You can also search by the digit authentication number to check that it is a legitimate number. In addition, you can check when the beef was exported and the company it was imported by here.
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