The amazing tastiness of Kobe beef makes it a hot target in the market. The demands for Kobe has seemingly increased over the years. This has given many the opportunity to start the Kobe business. The Real Kobe is unique in many ways from the rearing of the cattle to processing. This is why you may never have tried the real Kobe beef.
What is Kobe beef?
Real Kobe beef comes from the black Tajima breed of Wagyu mostly known as, “Japanese cattle”. These cattle are reared under strict agricultural oversight in Hyogo Prefecture region of Japan. The cattle are fed exclusively with local grass and water. They are genetically predisposed to heavy fat marbling in the muscles.
The fat itself is a rare treat. It’s evenly distributed through the beef and has a “melting point” lower than the temperature of the human body. This is its unique strength as the beef dissolves in the mouth just like butter. It’s full of healthy unsaturated fatty acids and high levels Omega-6, just like that of the olive oil and avocados.
The criteria for cattle that are used for Kobe are,
- The cattle are raised in any of the 260 certified farms in Japan.
- The cattle are of an average weight of not less than 1,034 pounds.
- The cattle are of “marbling ratio” score of at least 6 (the percentage of the carcass to lean fat) and a meat quality score of four or five.
- The cattle have to be processed in a slaughter house in Hyogo, Japan.
These high quality and consistency standards make Kobe beef very rare and expensive. The Kobe Beef Marketing & Distribution Promotion Association says only about 5,000 head of the cattle meet these requirements each year. Out of the 5,000, only about 10 percent are exported outside of Japan,
If you order Kobe in the U.S., chances are, what you’re really getting is not Kobe beef, but Wagyu. As a result of the unscrupulous labeling rules in the U.S., one of three things could be implied; It could mean that this beef is from cattle bred and raised in Japan, just outside of Kobe’s special Hyogo Prefecture region. Or it could mean it’s beef is from a pure Japanese cattle raised in the U.S. or Australia. The most awkward scenario could be beef from Japanese cattle that have been crossbred with Angus or cheaper American stock.
Restaurants and farmers use the terms “American Kobe,” “Japanese beef,” “Japanese Wagyu,” “Wagyu,” and “Kobe”. Laughably, we see Kobe selling for $16 on one menu and $200 on another.Across the U.S., there are only nine certified restaurants that sell Kobe beef, according to the Kobe Beef Association.
Here are the nine certified Kobe beef restaurants in America:
- 212 Steakhouse Restaurant, New York, NY
- Alexander’s Steakhouse-Cupertino, Cupertino, CA
- Alexander’s Steakhouse-San Francisco Restaurant, San Francisco, CA
- SLS Las Vegas – Bazaar Meat by José Andrés Restaurant, Las Vegas, NV
- Jean Georges Steakhouse, Aria Resort and Casino, Las Vegas, NV
- Nick & Sam’s Restaurant, Dallas, TX
- Wynn Las Vegas – SW Steakhouse Restaurant, Las Vegas, NV
- Teppanyaki Ginza Onodera, Honolulu, HI
- MGM Resorts International in Las Vegas,
These nine restaurants are the only restaurants that sell the real Kobe beef. However, in Canada, only Park in Montreal is certified to sell Kobe beef. Businesses have been using the Kobe terminology wrongly for years. Due to a lack of legal recognition of the Kobe beef trademark in the United States, it is, however, possible to sell meat that is wrongly labeled as Kobe beef. Most of what is sold in the US is not genuine Kobe beef. The awareness has to be made.
However, the Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages. There is a huge scarcity of the product and consumers should know the source before buying it. Did you purchase Kobe Beef from any of the above-mentioned restaurants? These restaurants are the only certified Kobe restaurants in the US. Here is why You’ve Never Tried The Real Kobe Beef.