How is Kobe beef raised and slaughtered?

Kobe beef cattle are born on a ranch in Japan and are predominantly raised on pasture. Because Kobe beef is a premium product, the cattle are raised with great care and attention. A cow’s diet consists of 75% grass and only 25% grain. This high-protein diet ensures that Kobe beef is exceptionally tender and flavorful, making it perfect for Kobe beef steaks.

How is Japanese Kobe beef raised and slaughtered in China?

Kobe beef is known for its high quality and high price because the cows are raised on a farm in Hyogo prefecture, Japan, and are only sent to China for slaughter. In order to maintain the high quality of the beef and to prevent the spread of disease, only certified farmers can send cows to a slaughterhouse in China.

How is Japanese Kobe beef raised and slaughtered?

Kobe beef is raised on feedlots, and the cows are given a grain-free diet of natural grasses. To maintain optimum growth rates for the cattle, they are given four to five daily doses of intramuscular growth hormones. These hormones increase the size of the animals’ muscles and their appetite, which results in higher quality meat. The cattle are also given antibiotics to fight off illness and to prevent the spread of disease. Finally, the cattle are given an additional supplement of

How is Kobe beef raised and slaughtered in China?

Kobe beef is mainly raised in six locations in China – four in the north (Tianjin, Beijing, Inner Mongolia and Xinjiang) and two in the south (Guangdong and Hainan). All the farms are certified by the Kobe Beef Cattle Network Council, a Kobe beef organization created by the Japanese government to manage the farms. The farms are inspected twice a year to check if the animals are healthy and to make sure that they are given enough grass and water.

How is Kobe beef raised and slaughtered in Japan?

The Kobe beef cattle are raised in the Kobe region of Japan on grain that they graze on in the mountains of Kobe. They are then fattened in the winter in the Kobe prefecture. The feed they are given is made from soybeans and rice. Each animal is slaughtered at a young age, usually between two and three years. They are held in a cattle crush where they are stunned with a bolt to the head and then have their throats cut. The Kobe beef is aged for 20