La kobe beef It is one of the most expensive gourmet products desired by meat lovers. This is due to its characteristics of upbringing y preparation that give it an exceptional flavor and a smooth texture. This meat comes from Japan from the Wagyu beef. Do you think that the price is it proportional to the product? I will explain it to you below so that you can form a better opinion.
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For a few years people did not know how to differentiate kobe beef of the meat Wagyu, since they both come from the same race of ox. This is due to naming standards that the Japanese control department imposes to differentiate them. The main difference between the two meats is that the first cannot be properly called "Kobe" until after the animal is slaughtered.
There are four types of Wagyu beef, and only one of them, the Tajima, is a candidate to become Kobe beef, after slaughter and if it meets all the required specifications by the Denomination of Origin seal.
For centuries these animals are not crossed with other animals, but with each other so that said meat is what more pure possible. Wagyu beef is known from Japan through the ancient writings of the second century, in which it was said that these animals used them as pack animals for the rice cultivation. When the Japanese realized the potential of the kobe beef they began to hire workers to will massage the loins of the Wagyu beef to improve the quality of the meat and that the animal was not stressed.
In 1994 the first export of Wagyu cows took place, so that it was no longer necessary to cross the males with cows Angus or of any other kind, Rather, for the first time, authentic Wagyu cattle could be raised outside of Japan.
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Patxi Garmendia, Basque businessman and owner of Santa Rosalia Estate, he got to know the Wagyu cattle and since then he became obsessed with being able to raise this cattle in its purest form, in Spain, something that no one had done before and that many considered impossible.
Conditions of the Denomination of Origin
The Kobe beef distribution department wrote a series of Designation of Origin that must be met in order to qualify said piece as Kobe beef.
First, the Tajima beef must be born in the prefecture of Hyogo and it must be raised there. Second, the beef must be castrate for purification and processing in slaughterhouses in Kobe, Hyogo prefecture. Finally, the amount of marbling must be level 6 or higher and the part cannot weigh more than 470 kg.
According to Japanese folk beliefs, Wagyu oxen are provided with daily beer and they are massaged with brushes for purification.
Characteristics and price of Kobe beef
What makes the kobe beef is the marbling higher than 6. Marbling consists of controlling the amount of intramuscular fat of the animal. It is not the fat from the skin or the fat that surrounds the muscles, bones, or joints. A court with a lot of intramuscular fat creates a visual texture similar to marble and from there the concept was born.
La kobe beef It provides us with healthy fat with which you reduce cholesterol and liproteins. In addition to spending the best seconds of your carnivorous life.
Kobe beef price
It is motivated by four factors: on the one hand, they sacrifice few animals a year and there are few breeding centers with Denomination of Origin. On the other hand, the animal is de-stressed with music and massage daily with a 100% artisan and ecological procedure. According to most chefs, the Kobe beef, When tasting it, it melts in the mouth producing a pleasant orgasm.
This meat has a price of 200 euros per kilo being able to reach a maximum of 300 euros. If you liked this special meat you can try it in the El Santuari Restaurant, on the road to Puigcerdà kilometer 70, province of Barcelona.
In conclusion, the kobe beef It is one of the best valued meat products due to its elaboration craft and take care of these animals.
