Kobe Beef

Dinner was extremely exciting for me because I was gonna get Kobe beef! We settled in a teppanyaki restaurant and brought along the Kobe beef we specially ordered.

I have to admit that the Tappanyaki selection on it’s own was pretty good already but the highlight for me was the Kobe beef. Kobe beef comes from the black Tajima-ushi breed of Wagyu cattle and are specifically raise under strict guidelines.  Looking at the beautiful marbled texture makes me drool!

Here are some of the guidelines to label your beef as Kobe beef. The Tajima cattle has to be born in Hyōgo Prefecture and raised there. The bull is castrated to get the purest most tender meat. There are only a few recognized slaughterhouses that can be used. Marbling ration of the meat must be level 6 and above and the meat quality score must meet at least 4 or 5. The total weight of beef from one cow is only 470kg or less. The cattle are fed one beer per day, massaged with sake daily, brushed to set their fur, and fed on grain fodder.  I’ve tried the US Kobe-styled beef and I find the Japanese one much nicer with the marbling a lot more even.

My candid shots says everything! Yum Yum Yummy! No seasoning or anything added… just grilled over fire for a short time and it’s ready and Oh-So-Good!


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