Kobe beef

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Kobe beef

Kobe beef (神戸ビーフ Kōbe bīfu?) (KO-BEH) refers to beef from the Tajima strain of wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing & Distribution Promotion Association.[1] The meat is a delicacy renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki.

Kobe beef is also called Kobe niku (神戸肉?, "Kobe meat"), Kobe-gyu (神戸牛?) or Kobe-ushi (神戸牛?, "Kobe cattle") in Japanese.[1]

History[edit]

Tajima cattle on a Hyogo farm
Tajima cattle on a Hyogo farm

Cattle were introduced in Japan in the second century as work animals used for rice cultivation. Because of Japan's "difficult terrain and sparse arable land" due in part to its mountainous topography,[2] cattle were bred in small, isolated regions, yielding herds with unique qualities in their meat.[3]

After the Meiji Restoration, beef consumption remained low but it has steadily increased since the end of World War II. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s.[4]

In the late 18th century, native Japanese cattle were interbred with European breeds, including Brown Swiss, Shorthorn, and Devon.[citation needed] The cattle originally recognized in 1943 as "Kobe beef" were cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle—Akaushi (Japanese Red/Brown), Kuroushi (Japanese Black), Japanese Polled, and Japanese Shorthorn.[5] Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).[6][7]

In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed in order to define and promote the Kobe trademark. It sets standards in order for a cow to be labeled Kobe Beef.[8]

Industry[edit]

Kobe beef in Japan is a registered trademark of the Kobe Beef Marketing and Distribution Promotion Association (神戸肉流通推進協議会 Kōbeniku Ryūtsū Suishin Kyōgikai?).[9] It must fulfill all the following conditions:[1]

  • Tajima cattle born in Hyōgo Prefecture
  • Farm feeding in Hyōgo Prefecture
  • Bullock (steer) or castrated bull, to purify the beef
  • Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
  • Marbling ratio, called BMS, of level 6 and above.[10]
  • Meat quality Score of 4 or 5[10]
  • Gross weight of beef from one animal is 470 kg or less.

The cattle are fed on grain fodder and brushed sometimes for setting fur.[11][12] The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat.[13]

Wagyu beef is much higher in unsaturated fat. It has high levels of oleic acid, the fatty acid in olive and canola oil that has been shown to lower bad LDL cholesterol. Tajima cattle are fattened longer, living about 26 to 32 months, compared to 18 months for US beef cattle.

Part of the high price is due to the fact that there are only about 3,000 head of cattle that may qualify as Kobe. In Japan, all cows, not just those that end up as Kobe beef, "can be tracked via a 10-digit number through every step of its entire life cycle".

Kobe beef in other countries[edit]

Prior to 2012, Kobe beef was not exported. The first exports, in January 2012, were to Macao, then to Hong Kong in July 2012.[14] Since then, exports have also been made to the United States, Singapore, and Thailand.[15]

"Kobe-style" beef[edit]

The increase in popularity of Japanese beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically raised wagyu crossbred with Angus cattle, to meet the demand. Farms in the United States and Britain have attempted to replicate the Kobe traditions.[16] From the first Wagyu cattle imported in the 1970s, there are now 150 US ranches that raise "tens of thousands of Wagyu cattle".[17]

The meat produced by these cross-breeds is different from the "authentic" Kobe beef, though this is "often by design", due to the "perception that American palates don’t actually want the richness of Japanese beef and would prefer a more familiar flavor profile".[6] Some US meat producers claim any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.[18] Cuts of US "Kobe-style" beef tend to have darker meat and a bolder flavor.[19]

In Europe, UK grocery retailer Asda, owned by Wal-Mart, introduced Wagyu beef at the end of 2011 under its Butcher’s Selection line using meat from a herd in Yorkshire, "bred from Holstein dairy cows impregnated with Wagyu semen". This not only made the beef more affordable, but it also resulted in less marbled meat more familiar to UK consumers.[2] In June 2014, the German discounter Aldi announced that it was going to introduce Wagyu beef steaks, "with every store receiving a limited number of 50 steaks, priced at a very competitive £6.99 for an 8oz (225g) sirloin and rib eye". However, Aldi’s Wagyu beef was sourced from New Zealand, where the exclusively grass-fed cattle are allowed to roam, more in keeping with changing norms around animal welfare (in Japan cattle are "confined in small pens and given much more energy-dense feed").[2]

Mislabeling[edit]

Hyogo prefecture, where authentic Kobe beef is produced.

The proliferation of beef outside Japan marketed as Kobe beef is an issue for Kobe beef farmers. Due to a lack of legal recognition of the Kobe beef trademark in some countries, it is possible to sell meat that is incorrectly labeled as Kobe beef.[20][21] The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages.[22]

Japan has a Wagyu Beef Export Promotion Committee.[6]

See also[edit]

References[edit]

  1. ^ a b c "Kobe Beef Marketing & Distribution Promotion Association Bylaws". Retrieved 2010-09-30. 
  2. ^ a b c Simone Baroke (August 8, 2014). "Japanese Wagyu Beef – Too Authentic?". Global Meat News. 
  3. ^ Y., Grant (1 December 2008). "The Real Beef on Kobe Beef". Cheff Seattle. 
  4. ^ Meghan Staley. "Kobe Beef". Trade Environment Database. American University. 
  5. ^ "Akaushi Beef"; Logan Farms website
  6. ^ a b c Jim Vorel (February 24, 2015). "Adventures in Beef: A First-Time Taste of Authentic Japanese Wagyu". Paste. 
  7. ^ Longworth, John W. (28 October 2004). "The History of Kobe Beef in Japan". Lucies Farm: Meat Digest. 
  8. ^ Krieger, Daniel (26 August 2010). "All for the love of Tajima cows". Japan Times. 
  9. ^ "Kobe Beef Registered Trademarks". Retrieved 2010-09-30. 
  10. ^ a b "Japanese Meat Grading" (PDF). Retrieved 2008-07-16. 
  11. ^ Mail magazine entitled Kobe Merumaga Club June 2, 2002 issue by Kobe City Office
  12. ^ "edition September 19, 2007 issue". News Week Japanese. September 19, 2007. Retrieved 2010-03-16. 
  13. ^ Shin-Onsen town office. "Taste of Tajima-ushi" (in Japanese). Retrieved 2010-09-06. 
  14. ^ Jason Chow (July 27, 2012). "Kobe Beef Arrives in Hong Kong". Wall Street Journal. 
  15. ^ "Kobe Beef Marketing and Distribution Information". 
  16. ^ "Cattle on 40 pints a day of beer". BBC News. 9 February 2007. 
  17. ^ J.C. Reid (March 13, 2015). "American Wagyu and the myth of Kobe beef". Houston Chronicle. 
  18. ^ "American Kobe-style beef replaces the real thing". Associated Press. 29 December 2005. Retrieved 2013-01-04. 
  19. ^ Sayet, Jackie (6 October 2009). "Bogus beef: Miami restaurants say it's Kobe, but it's not". Miami New Times. 
  20. ^ Olmstead, Larry (12 April 2012). "Food's Biggest Scam: The Great Kobe Beef Lie". Forbes. 
  21. ^ Olmstead, Larry (7 January 2014). "Food's Biggest Scam, Part 2: "Domestic" Kobe And Wagyu Beef". Forbes. 
  22. ^ Yomiuri Shimbun (2008-07-19). "Kobe beef — Correct information for foreign countries" (in Japanese). Retrieved 2008-07-20. [dead link]

External links[edit]