How Does
About Kobe Beef
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Kobe beef is a delicacy, widely considered to be the best beef in the world. Kobe beef is judged by tenderness, flavor and the amount of marbling. Marbling is the amount of fat throughout the meat, and the best cuts have more white fat. Kobe Beef has roots in Japan, coming from wagyu cattle in the Kobe region of Japan. However, a person does not have to live in Japan in order to raise Kobe beef.
Feeding and Raising
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The best tasting Kobe beef comes from cattle that has been grass fed, and not grain fed. Japanese farmers believe that Kobe beef comes from soft skin, and they rub cattle's hides with sake, which is Japanese rice wine.
Marbling of Kobe Beef
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Kobe beef is judged by the amount of marbling which is a white, intramuscular fat on the meat. The wagyu cattle bloodlines were raised as working animals, something that could help explain the increased amount of marbling. Kobe beef raised on farms should be exercised so that their muscles have tenderness and more intramuscular fat.
eHow Article: How Is Kobe Beef Raised?
