How to Select Kobe Beef

Kobe beef is some of the finest beef in the world. Kobe cattle are treated like royalty, and it comes out in the flavor of the meat. The trick to getting the best cut possible is to understand the different meat ratings, and understanding a little bit more about the cut of meat itself. With these tools in mind, you can select the best Kobe beef around.

Difficulty: Moderate

Instructions

1. Look for marbling. A good cut of Kobe beef is one that has fat marbled throughout the meat, so look for one that has quite a bit of white in it. Fat on the outside is just filler, so steer clear of those pieces.

2. Check the color. Your Kobe beef should be red or brownish red, never dark brown. It should look moist and fresh. If there's excess water in the bottom of the package, that means it's been frozen and thawed out, so it's not a good piece of beef.

3. Understand the ratings. There are eight different categories for meat, and you should pick one of the top three grades when selecting Kobe beef. Prime is the top of the line and costs the most. Choice is second best, and makes for a quality steak dinner. Select is the third best, and is great if you are on a budget. Don't go below this.

4. Go with grass-fed, rather than grain fed. The grass-fed varieties generally taste better, since that is what the cattle typically eat in the wild.

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