American Kobe Beef
Wagyu beef, also called Kobe beef, originated in Japan during the 2nd century when the first cattle were imported to the island. Due to feeding, breeding and management techniques its quality is second to none and it is known as the best beef in the world. The Japanese government held very tight control over their national herd until the last 30 years when they finally began exporting wagyu cattle to America. The cattle that were brought to America were bred and maintained using the same strict techniques that Japan uses. Today there are several ranches in America that specialize in wagyu. Most Americans are just now discovering the beef that is better than prime beef, American kobe beef!
The Kobe region of Japan has very rough terrain which made the early days of cattle migration a very slow process. Up until the late 1800's the Japanese considered eating beef sacrilege, so their cattle were only used as work-animals. This resulted in several small pockets of cattle with very distinctive and desirable characteristics. These characteristics were maintained by Japanese law that prohibited crossbreeding and foreign imports for thousands of years. Other than the short period from 1869 - 1910 when the Japanese government opened the herd for selective crossbreeding it has been closed to this day.
Kobe beef is the most tender and well marbled beef available. This is due to genetics, feeding and management techniques. The Japanese believe a happy cow produces better meat, so they bathe their cattle with sake to soften their coats and improve their appearance. They also massage the cattle to relieve stress, which is believed to increase the tenderness of the meat. During the summer when the cattle would normally eat less, they are fed beer to increase their appetites.
The Japanese government held tight control of the wagyu breed for a millennia and even went so far as to declare Wagyu cattle a national treasure. They didn't begin exporting live wagyu cattle until 1976, when they finally sent 4 animals to America. Since then they have sent several more.
The wagyu cattle that were imported into the US were bred using the same strict methods used in Japan and today American Wagyu is starting to appear on the menus of fine restaurants and for sale by gourmet meat suppliers. American kobe beef is extremely high quality just like Japanese kobe beef. In fact the USDA beef grading system doesn't even have grades high enough to grade American style kobe beef.
Kobe beef is not only delicious and tender, it is also more healthy than domestically raised beef. It has higher percentages of omega-3 and omega-6 fatty acids, which are known to help prevent heart disease, arthritis and several other common ailments. It also has a 2 to 1 mono-unsaturated to saturated fat ratio, which is much more healthy than typical beef.
Although kobe beef is finally catching on in America, finding a kobe steak house can still be quite a chore. Most restaurants that serve US kobe beef have very few choices. The most commonly available wagyu dishes are mostly appetizers such as kobe beef sliders, carpaccio and kobe hamburger. Select few fine restaurants like Danny Devito's restaurant in Miami serve kobe beef steak and kobe roast.
Finding a local store that carries wagyu steaks, kobe ground beef or other American kobe beef cuts is also very difficult. Unless you happen to live near a gourmet meat shop that carries it, the best place to buy it is online through a gourmet mail order beef supplier. I have ordered kobe meat online several times and each time has been a wonderful experience. If you are looking for a place to buy kobe beef, I have put together a buying guide that lists several reputable online suppliers.
If you have never had prime kobe beef I highly suggest you try it today!
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