Why is Kobe meat so expensive?

Kobe beef is named after Kobe, Japan. It’s a city famous for its beef and is the primary place where the breed of cattle called Wagyu originates. Wagyu cattle are simply prized more for their flavor and tenderness than any other breed. And the Kobe beef farmers’ practice of fattening the cattle on a grain-rich diet, as well as the way they are treated, contribute to the meat’s incredibly high price tag.

Why is Kobe beef so expensive Japanese beef?

Kobe beef is a breed of cattle raised in the Hyogo prefecture of Japan. Only high-quality cattle (the cattle must be registered) are allowed to be raised in Kobe’s intensive feedlots which are designed to maximize their growth and ensure maximum tenderness. Kobe beef is prized for its taste and texture, which is much more tender and flavorful than that of most beef. To qualify as Kobe beef, the beef must be raised on a specific diet including green tea for three months

Why is Kobe steak so expensive?

Kobe beef was first developed by Japanese breeders in the early 1900s. The breeders specialized in the area of genetics and crossbreeding, and soon the Kobe beef was born! Kobe beef is the result of a long process of selective breeding for tenderness, juiciness, and flavor. The cows are raised on high-quality feed, and at the age of around six months, they’re slaughtered. The meat is then slowly aged for more than 20 days in cold temperatures.

Why is Kobe beef so expensive?

Kobe beef is the most expensive beef in the world. It’s named after Kobe, Japan, where the breed originated. Kobe cattle are 100% purebred, which means they’re born and raised in the high-mountain regions of Japan. They are fed grass on a diet of rice bran—a byproduct of rice production—and other natural foods, which helps to create a rich, beefy taste.

Why is Kobe beef so expensive to eat?

The Kobe beef cattle are raised on a specific diet and are said to have an incredible tenderness and flavor, and are known for their intramuscular fat. Kobe beef is taken from cattle that have been raised on a diet of grain and forage, for over eight months. The cows are also given antibiotics, minerals, and vitamins. The result is a breed of cow that has a high percentage of intramuscular fat, making it incredibly tender.