Why is Kobe beef so expensive?

kobe beef is known for its high level of marbling, which adds flavor and tenderness to the meat. It’s also raised on a very specialized diet. Kobe cattle are fed a diet of grass and grain supplemented with a mix of herbs and minerals. This gives Kobe beef an incredible amount of flavor and tenderness. Kobe beef is also known for its unique aging process. The cattle are only slaughtered twice a year – once in May and December. They’re raised on farms in

Why is Kobe beef so expensive in Canada?

Kobe beef is expensive because cow carcasses are only eligible for the Kobe beef certification program if the cows were raised without the use of growth hormones and only fed a diet of grass (or grass-based feed) and supplements. Additionally, Kobe beef is certified only if the cows’ feed is sourced from farms within the Kobe region of Japan.

Why is Kobe beef so expensive to buy?

Kobe beef is raised on a special diet. The cows are rotated through green pastures and are fed a diet of grain and green tea for eight months. To make the beef tender, the cows are given antibiotics. Kobe beef is also free from any artificial flavoring or coloring.

Why is Kobe beef so expensive in the us?

Kobe beef is a specific breed originating in Japan and is known for the distinct marbling of fat-layers throughout the beef. Kobe beef is also known for being raised on a diet of grain and seaweed. This diet helps build the marbling of fat in Kobe beef, making it much more flavorful than regular beef. Kobe beef is also certified as a natural product, which means it doesn’t contain any growth hormones or steroids.

Why are Kobe beef steaks so expensive?

The Kobe beef cattle are raised on a closed herd. The cattle are born on the ranch and are only bred when their owner decides it’s time. The cattle are grass-fed, meaning they are not fed grain, but forage like cattle normally do in the wild. This means that the beef cattle develop a more distinct flavor and tenderness. Kobe beef production is also limited, which helps to ensure that the cows are not overfed, thus improving the quality of the meat.