The history of Kobe Beef
The first cattle were imported into Japan's Shikoku region from mainland Asia in the 2nd century. The cattle were used to plow fields for rice cultivation. Because of the rough terrain of the region, travel was very limited and the migration of the new cattle was a very slow process which produced isolated populations of cattle. These segregated populations of cattle were the beginning of the Wagyu breed. The literal translation of Wagyu is Japanese cattle.
Beef consumption was prohibited by Japanese Buddhist religion, so the cattle were used strictly as work-animals. Eventually a visionary Japanese military leader predicted that soldiers who consumed beef would be much stronger. His theory was validated when his beef-powered soldiers triumphantly won in battle and beef became an essential part of Japanese military diet from that point on.
When soldiers returned home from battle they brought their appetite for beef with them. Since Japanese elders still held on to their traditional beliefs that consuming beef in the home was sacrilege, the soldiers found an inventive way to prepare their beef while out in the rice fields. They heated their plowshares over hot coals and cooked their beef with them.
Except for those in the military, Japanese people lived on a diet of rice, seafood and vegetables for more than 1000 years. In 1635 the Shogun of Japan closed the national herd and it was not opened again until 1868 when Emperor Meiji lifted the ban on beef consumption once and for all and opened up the national herd for crossbreeding.
From 1868 thru 1910 the Japanese herd was crossbred with Aryshire, Brown Swiss, Holstein, Shorthorn, Devon, Aberdeen Angus & Korean cattle. In 1910 the bubble burst and crossbreeding went out of fashion, which again brought the closure of the Japan's herd. Despite all of the crossbreeding, two herds were never crossbred with European breeds and remain pure to this day, Mishima wild cattle from Mishima Island & Kuchinoshima wild cattle of Kuchinoshima Island.
The Japanese have used very unique feeding and management techniques right up until today. The techniques include giving kobe cows massages to relieve stress, feeding them beer in the summer to increase their appetites and brushing them with sake to improve their appearance. These seemingly strange techniques, along with genetics and strict breeding practices have resulted in very tender and well marbled beef. Because of its high quality and tenderness kobe beef has become the world standard for gourmet beef.
Today there are 4 main Japanese breeds: Japanese Black, Japanese Brown, Japanese Poll and Japanese Shorthorn. All 4 breeds are closely monitored by the Japanese Wagyu registry, which maintains wagyu genetics data on all Japanese wagyu cattle. For many years the Japanese government prohibited the export of living Wagyu cattle to protect the national herd and even went so far as to declare Wagyu cows a national treasure.
However, in 1976 four Wagyu animals were exported to America, followed by a substantially higher number of 40 in the early 90's. Australia also received some Japanese cattle. Several ranches in America and Australia now raise wagyu and use advanced breeding and feeding techniques which produce the same high quality beef as Japan. American Wagyu and Australian Wagyu steaks can now be found on the menus of fine restaurants and for sale by gourmet meat suppliers.
The history of kobe beef seclusion in Japan is over and wagyu is quickly becoming one of the most sought after gourmet meals in the world!
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