In this edition of Luxurious Food, we are focusing on Kobe beef. To understand Kobe beef we must first take a look at Wagyu. You might have heard or seen Wagyu on a menu before with a high price tag to match. Wagyu translates into ‘Japanese cow’ or ‘Japanese cattle’. This special Japanese cattle is known for its tender meat and marbling. In short, Kobe beef is a type of Wagyu, but what makes it expensive and how is it different from other meat?
Where does Kobe beef come from?
Kobe beef specifically comes from the Tajima strain of Wagyu cattle. Although Wagyu cattle can also be bred outside Japan, Kobe beef is from Kobe city in the Hyogo Prefecture of Japan. The production and export of Kobe beef is highly regulated and have to meet a rigorous set of standards. Kobe beef is also authenticated through its assigned 10-digit identification number which you can trace.
Why is it expensive?
This buttery melt-in-your-mouth meat is not only renowned for its quality and taste but also for how it's farmed. The cattle are closely monitored by farmers and are fed a mix of grains and grasses. It is even rumored that the cows are fed beer or sake and even treated to massages which is believed to help the tenderness of the meat. There are many factors that determine the meat which of course affects the price. Only a few reach the high standards which means scarcity is at play. However, it ensures that when you order a Kobe beef dish you know you are definitely getting the best of the best.
How is it graded?
There are many factors to consider when it comes to grading this rare kind of meat. Experts determine the grade of the meat by evaluating the color, firmness, brightness, marbling, and fat. The fat and marbling are especially important. The higher the marbling, the higher it is on the grading system. After all, it is known for its soft texture and rich flavor.
The grading scale is from A1 to A5, with A5 being the most excellent. It’s a pretty straightforward grading system with the A1 and A2 categories for lower quality Kobe beef with low levels of marbling. A3 and A4 are for meat with higher marbling and tenderness. And A5 is for meat with the highest level of marbling and is considered the most premium.
How is it cooked and served?
Often you will find that Kobe beef is served with minimal seasoning. When the marbling, texture, and taste are that good, why would you want to cover it up with overpowering flavors? It is also recommended by chefs that the beef is served medium rare to really appreciate the texture and natural flavor. However, if medium rare steak is not your style, it can also be cooked teppanyaki style or even added into a hot pot. Another popular way to cook Kobe beef is to grill it. This method of cooking is a great way to render the fat and marbling which adds richness to the flavor. It is also usually accompanied by side dishes that are quite minimalistic to keep the focus on the beef.
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