How is Japanese Kobe beef raised?

Kobe beef cows are raised on a special diet of forage and corn that causes their muscles to develop more intramuscular fat (or marbling), making the meat incredibly tender. Cattle are also bred for the highest levels of intramuscular fat. These factors result in Kobe beef having a higher percentage of fat than other types of beef.

How is Japanese Kobe beef produced?

Cattle are naturally born with different levels of marbling in the muscles. The more fat marbling a cut of beef has, the more tender and flavorful the meat will be. Kobe beef is raised on a diet of high-quality grain and forage, and the cattle are raised without any growth hormones or steroids. The breed that Japanese Kobe cattle are descended from was developed in the early 20th century by crossing European breeds with Japanese Black breeds.

How Japanese Kobe beef is raised?

Kobe beef is usually raised on the same farms where Japanese Shiba and Japanese Black cattle have been raised for hundreds of years. The farms are located in either Hyogo or Yamashiro prefectures. In addition, the cattle are also raised on mountain pastures where they graze on herbs. These herbs are said to have a strong flavor and are believed to enhance the flavor of beef.

How is Japanese Kobe beef made?

Kobe beef is created using a specific breed of cattle called Wagyu. These Wagyu cows are known for their high levels of marbling, which means more fat that is evenly distributed throughout the beef. These cows are also genetically unique because of their unique bloodline. The cows are bred from Kobe bulls and cows that have the highest levels of intramuscular fat (marbling).

How is Japanese Kobe beef raised?