Kobe Beef Hub

Posted By on February 14, 2012

Kobe beef

Kobe beef is not an ordinary beef and that’s why the cooking should also not be done in an ordinary way as well, it being japans holy grain of beef the preparation and handling has to be done step by step to ensure the full tastiness of the beef is achieved,  the waygu cattle are very well brought up and taken care of thereby the Kobe meat which is then extracted are always inspected, graded then packed according to quality, so you don’t live in Japan, why don’t you head over to your nearest food store and ask for the Kobe beef. It is most recognisable so it can’t be missed. Once you do have it in your hands then it’s time to extract that pure spectacular taste, which always makes you really glad that you not a vegetarian. The thing to always keep in mind is that the way the beef is prepared determines the flavour achieved in the end.

Starting off, if the beef is frozen, to avoid rendering it tasteless, you need to  defrost overnight in the fridge then just letting it out for about 20-30 minutes though the 30minture would be much preferred, before starting the cooking process. There is the potential of rendering the best beef to taste less than ordinary and that’s the reason to be extra careful with the cooking process. The fat should not be removed as it does give it that extra special taste. The waygu cattle have a genetic deposition of a pattern of marbleized made up of poly unsaturated fats, this is exactly what makes the beef extra unique compared to the rest of the ordinary beef.

To sear the delicacy you need to make sure that the grill is really hot and you sear one side for a minute then the other side for a minute as well, this will ensure the flavour is locked in, however, it would require close monitoring to ensure the marbleizing does not melt and the beef does not overcook as well.  If you want to marinate the meat to keep it suppler and juicy, a great flavour should be chosen, in that it does not overrun the natural taste of the beef which you were looking for in the first place.

If you love cooking everything in pan, then it would be best not to overheat the pan, make sure the heat is moderate, that would be best, then smear the beef with olive oil and cook for about 5mins in each side depending on the thickness, the total cooking time should be around 10 minutes be careful though not to overcook as that would make the meat tough and dry.  After cooking, sear the meat with sea salt and don’t just dig in yet, allow it for about 5 to 10 minutes that will make it so much tastier and tantalising to the tongue. If you do this right the Kobe beef should be as tasty as its price.

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Posted By on February 14, 2012

Wagyu steaks

Actually, the most popular beef of Japan is Wagyu beef. This beef is bred in Japan as well as other in other regions such as Australia and California where the breeding is done as per the specifications of Kobe beef. Wagyu steaks are thought to be excellent both in taste and quality which makes the beef very popular. Wagyu beef is in fact the only registered trademark of the popular Kobe beef. This Japanese wagyu beef is very popular worldwide and a great preference among people due to it great delicacy especially when the mouth watering Kobe steaks are cooked in the traditional Japanese way. To make the steaks taste great, they are better served with Hashi.

Consumption of wagyu beef sticks is known to be very beneficial for the human body. In fact, many people refer wagyu beef as the healthiest type of meat in the market. One of the reasons that make the meat good for human health is due to the presence of monounsaturated fats in high rates.  In addition to this, about forty percent of the meat is composed of stearic acid. Stearic acid is very essential in ensuring cholesterol levels remain as low as possible in human body. People are naturally fond of consuming wagyu steaks due to all these benefits.

Products from wagyu beef are known to contain elements that reduce the chances of being affected by various human diseases such as heart disease, asthma as well as diabetes. The beef is known to have a magical ability that lowers fat continent in the body. At the same time, it increases the ability of human body to fight diseases by increasing the body’s immune system. It’s very helpful to the human body. Wagyu beef steaks also contain high amounts of CLA especially in the daily products. CLA elements in the human body are known to have benefits that are long term in the body. In fact, it’s for this ability of wagyu beef that show the beef win an award in Adelaide Australia in the beef category.  This type of fatty acid known as Conjugated Linoleic acid acts as an anti-inflammatory agent in the human body. The beef steaks also show properties of anti-carcinogenic which are very beneficial in the human body in achieving excellent health.

Since wagyu beef cattle were reared for agricultural purpose in Japan, they were known to be highly energetic which makes wagyu steaks a very viable source of energy for the human body. This is due to the presence of high intra muscular fat cells in the beef steaks. Going by the recent decision of Japanese government to ban
exportation of wagyu cattle, this should notify you that these cattle are a national treasure in Japan due to their high benefits to human. The beef from wagyu cattle is characterized by a very fine texture and its carcass has very high yields. Since the cattle are fed on dry grass, wagyu beef steaks have a great positive effect on human body. The beef is more preferable among patients of heart conditions and acts as a balanced diet when complemented with the right type of fat.

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Posted By on February 14, 2012

Kobe steak

Kobe beef has world wide lovers due to its great tenderness and marbled richness. Many people also like eating Kobe steak due to its strong natural flavor and its versatility in cooking. A Kobe beef actually is a source of very delicious meals either in its raw form, fried, grilled or even sautéed. Anyone who has ever tasted Kobe beef can be in no denial how delicious the beef is. Although modern times have transformed how Kobe beef steaks are cooked, the original Japanese way of cooking Kobe steaks is still the best. In fact, Kobe beef has its origin in Hyogo, Japan. Since the beef is delivered from wagyu Japanese cattle, it’s otherwise known as wagyu beef. Cooking Kobe steaks in the Japanese style requires the use of certain recipes to enhance its flavor as well as juiciness. Some of the common recipes used when preparing Kobe steaks in Japanese style are such as Sukiyaki, shabu-shabu and teppanyaki. Use of these recipes when preparing Kobe steaks guarantees you the most succulent and softest beef cuts you can ever wish to eat. Use of these recipes requires different preparation of Kobe beef to give outstanding results as explained here in.

When cooking Kobe steak using wagyu shabu-shabu, you need to slice a pound of wagyu beef, either sirloin or tenderloin into slices that are paper thin for effective results. Cut a pound of the Chinese cabbage, and half pounds of enokitake mushrooms, watercress, shirataki noodles and mushrooms. You also need about 7 mushrooms of the Shitake type and a pound of tofu. Bite-sized pieces of seaweed and about 2 slices of Kombu are also recommended. A dip is required which may be created combining different types of soy sauce with a small portion of lemon juice. When you have all these in place, you need to put the ingredients on a large platter.  After submerging the Kombu slices in cold water, they should be placed on a heater but removed just before the water starts to boils. You need to maintain the water boiling gently after removing the slices. After this is done everyone can cook his beef simply by submerging one meal at a time in the pot. Its good to let the vegetables cook first as the thin size of Kobe steak stripes makes them cook fast which may make them overcook.

Preparing Kobe steaks with teppanyaki recipe is a little bit different as you only require a pound of the beef and a number of shrimp pieces. 12-18 may be enough in this case. You also need about two carrots and green peppers, an onion and one Chinese cabbage. Yakiniku sauce and about 12 pieces of shitake mushrooms should be available. After cutting all these into small bite-sized pieces, the ingredients should be placed at various sections in the pan after oiling it. When fully cooked you may get your favorite meal and dip in the sauce. You can serve the meals over rice as it would workout great.

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Posted By on February 14, 2012

Wagyu Beef Steaks

One of the highest quality beef which is genetically disposed to production of high percentage of unsaturated fats associated with intense marbling is basically the Wagyu Beef Steaks. Actually, wagyu beef has world wide popularity for its high quality and marbled texture. This makes the beef easy to cook which also plays a part in enhancing its flavor making it one of the one of the best cattle beef delicacies. If you simply consume one of the wagyu steaks, you can as well admit the tender texture and juicy that has for long been associated with the beef. In fact, this is what makes the wagyu one of the highly priced beefs in the market and one of the few with excellent quality. Wagyu beef essentially originated from Japanese cattle where cattle such as Mishima, Kobe and Omi were reared to produce the beef.

Most people actually don’t know why the beef is simply regarded as the best in the market and termed as beef steaks of excellent quality. One thing what makes Wagyu Beef Steaks very good for human health is presence of high percentages of omega 3 and omega 6 oils in the beef steaks. Due to its increased marbling, the beef has highly improved ratio of saturated fats to monounsaturated fats which makes the beef very health especially for people paying too much attention on its taste and not for its high fat content. The beef is highly favored as one of the best traditional meat in Japan and there are as well very many factors that make the meat a preference among many Japanese and other people all over the world.

The Japanese cattle breeds where the beef steaks are got from were initially reared for domestic purposes rather than for commercial reasons. The wagyu cattle were used in helping the farmers cultivate their land as well as for transportation purposes. Due to the high energetic nature of these cattle and their body strength, the cattle were in fact prohibited to be eaten for some time until the ban was lifted. Japanese farmers used to massage the cattle as treatment for their muscle cramps and some even fed them beer to induce hunger in them to make them eat more and perform better. Without knowing, these form of  treatments accorded to the cattle were the source of their high fat content found in wagyu beef today that people love eating.

Japanese wagyu breeds are of varying types such as polled, brown, shortmound as well as reds. Each cattle breed bears the name of its origin. However, the most famous and renowned beef are from Kobe, other wise known as the black beasts.

As for the American breeds, the people greatly loved the tender texture and natural juiciness of Wagyu Beef Steaks. However, what put them off was the light colour associated with wagyu beef. In efforts to keep the meat red and restore the marbling fat in the beef, they crossbred wagyu breeds with Angus cattle. The resulting beef was called Kobe beef and was highly marketed in the whole of America. Surprisingly, the new form of wagyu beef was reintroduced in the Japanese market where it had originated from. However, this has recently ceased as Americans slaughter their cattle when of half age compared with Japanese.

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Posted By on February 14, 2012

Kobe steaks

The large number of people who love eating beef steaks can bear witness to the fact that the most delicious and succulent beef steaks are Kobe steaks. Actually, most people who have ever had a bite of Kobe steak spend a considerable amount of time searching these highly nutritious beef steaks. The softness of the steaks and how easily they melt in the mouth with every bite make them a better option among many steak lovers. Kobe beef is sourced from wagyu cattle, which are a special kind of cattle reared in Japan. Otherwise referred to as wagyu beef, Kobe beef is known for its great benefits in human body and other great benefits associated with the beef such as polyunsaturated fats, a marbling texture, great flavor and tenderness. The marbling fats are evenly distributed in the beef making the beef healthy to eat as compared to other beef steaks with saturated fats. Beef from Kobe can be cooked as sashimi, sukiyaki, Kobe beef steak and as shabu-shabu. Of all these different ways of preparing Kobe beef, the beef is widely used for steaks.

So how are Kobe steaks actually prepared? To start with, the Kobe steak is not prepared in the normal way other steaks are prepared. Better prepared by Japanese chefs, they highly emphasize that a mistake in the preparation procedure can highly degrade the flavor and delicacy of the steak. Most people make the mistake of overcooking the beef which lessens its tenderness. When preparing the steak, one of the things you ought to consider is the marinade to use. The benefits of marinating beef from Kobe are that it helps retain the beef’s suppleness as well as juiciness.  Japanese chefs recommend that using excessive marinades and sharp vinegars is not appropriate when preparing the beef as the natural flavors in the beef may be overrun.  Use of different kinds of marinades like citrus fruits and berries is highly recommended. To add an exotic taste to the steak, the chefs suggest using appropriate flavors during preparation.

When preparation of Kobe steaks is completely done, it’s recommended not to let the steak cook on the griller for an extended amount of time. This has the effect of making the beef tough before you can even notice these effects. The heat should be turned up before the steak is placed on the griller or skillet for cooking. This ensures that the steak is not overcooked which would make it loose its flavor considerably.

Japanese chefs recommend that the steak should be cooked on one side first for about a minute and then the other side should be cooked for a minute as well. The basic secret when cooking the Kobe steak is to let the inside remain juicy, red and nice and the outer part should be seared to make the steak crisp.  The idea of not overcooking Kobe steak is to let the fats drain out which consequently releases the natural flavor stored in the beef steak. When the Kobe steak is appropriately prepared and cooked, it gives the chance of enjoying the many benefits offered by Kobe beef over other beef cuts.

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Posted By on February 14, 2012

Kobe beef.

Kobe beef is the trade mark beef of the wagyu cattle of Japan, the properties of the wagyu cattle has made the beef the most preferred and beneficial beef in the world. Wagyu cattle are known to have decreased percentage bone, which is very good because the meat ratio to bone is good, there is more meat than bone, it has superior taste, there is nothing as good as the taste of the beef, it is very tender which makes it really easy to prepare plus the unique taste just makes it a mouth watering delicacy worth trying and that’s not all, the health benefits of this beef are all the more reason to seek and try out the special beef.

Wagyu cattle origin or ancestral home is in Japan where they are raised and taken care of to point of maturity then they are slaughtered, processed and packed to the markets all over the world. They can be found in Australia and California but the final raising, slaughtering and processing of the meat is done in Japan. The cattle usually receive a lot of extra services that other cattle’s around the world don’t, for example wagyu cattle are give beer to increase appetite, given massages to relive the cattle of stress and their movements are restricted to prevent the muscles from hardening. All this practices ensures the end product is a high quality Kobe beef.

There are so many health benefits that this kind of beef has, The concern of fat and other problems that are usually associated with the regular normal meat becomes a different experience when it come to this beef. The meat is known to contain fatty acids known as the conjugated linoleic acid (CLS) which have powerful anti-carcinogenic agents and also the anti-inflammatory properties that makes the beef a more heather kind of beef. The very high amounts of intra muscular fat cells that are as a result of the great stamina of the wagyu cattle and can generate great energy for the body.  CLS or conjugated linoleci acid has very great properties that it can lessen the risks of getting asthma, heart attack or diabetes. The body’s immune system is really very important, that’s why taking Kobe beef is very beneficial cause of its properties that it contains features that can actually lessen the fat content in the body there by the immune system is enhanced hence better protection from diseases. The meat has a 40% of a kind of acid which don’t have much impact on the cholesterol level in the body besides it has higher monounsaturated fat amounts.

The meat does contain a little fat, that said it doesn’t mean it’s unhealthy on the contrary scientific research has found out that the body requires standard amount of good  fat for a better living and providing energy. The Kobe beef therefore not only has it great health benefits but also has amazing taste that just makes all the more hard to hate it.

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Posted By on February 14, 2012

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First cattle came to Japan in the 2nd century from main land Asia, these cattle were mainly kept for agricultural purposes and they were used to plough the rice farms. Meat consumption at that time was prohibited by the Japanese Buddhist religion, until a Japanese military leader challenged that the soldiers who ate beef, were strong than those who didn’t and once he won the battle, meat was accepted into military diet. Once the soldier came back home, they realised that they had come back with a craving for meat, they could however not act on this carvings at home due to the strong traditions that was upheld by the Japanese elders, they had no tolerance to meat consumption and they were not breaking the rule for anyone, the soldiers therefore had only one resolution which meant that the solders had to head over to the rice fields and heated their plow shares over hot coals then prepare their meat. The military were the only ones who could have meat; the rest of the community depended on rice, vegetables and sea food for almost 1000 years. In 1635 shogan of Japan closed the national herd until 1868 when meiji allowed for beef consumption and opened a national herd for cross breeding.
From that period, cattle for meat consumption increased due to the introduction of machinery, which were now used in the agricultural activities. That’s how cattle became more of, for meat than for farming and cultivating purposes, once this was the new tradition, expertise in meat production started to prosper. Male carves are now usually castrated once they get to two or three months with a burdizzo so as to avoid infection in the damp. The management practices that make the Kobe beef the best quality is the extra treatment that the waygu cattle receives. They are given regular massages to reduce stress, special food and even beer are given to the cattle in order to stimulate the appetite, and one other thing is that the cattle are restricted on exercise to prevent muscle tightness. Once mature enough some of the wagyu cattle are slaughter and the Kobe beef produced while others are left for breeding because calving rates are low and the cows breeding are usually replaced before they get to more than eight years old.
To date the Japanese have four main breeds these are the Japanese poll, Japanese black, Japanese brown and Japanese poll. A wagyu registry was developed to monitor all the wagyu breeds genetic data.

At first the wagyu cattle Were not to be exported and the government even went to the point of declaring the cattle a national treasure, soon the government eased up and the first export was to America, where only four wagyu cattle were exported, following that much latter on the 90’s was a higher number of 40. The Kobe beef is really one of the most high quality beef, in the world and that is also reflected on the price because it also doesn’t come cheap.

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Posted By on February 14, 2012

Kobe Beef

Currently there are two grading systems for the Kobe beef, the Japanese system and the USDA system. The Japanese system is a more comprehensive because it has a scale for marbling which refers to the white layers of fat running through the beef and is known for intensifying the flavour and tenderness on the beef, while the USDA doesn’t yet, though there are talks by the American wagyu association on upgrading the system and setting the needed standards.  The Japanese system uses five grade units to grade the Kobe meat, that is grade 1,2,3,4 and 5, all this are awarded depending on;  meat colour, fat quality, firmness, texture, marbling and yield. If all this is excellent the grade would be 5, grade 4 means the quality is good, grade 3 would mean the quality is average, grade 2 means the quality is below average and finally grade 1 signifies that the meat is of poor quality. The USDA grading system, grades only in tree quality grades that is prime, choice and select.

This would therefore mean that prime is the top quality beef and has a very high marbling degree and this quality is more sold in restaurants and commercial kitchens rather than to ordinary consumers in the case of a Japanese grading system it would be a graded around 5-6. Choice is beef of high quality as well with a good degree of marbling usually about 20 percent fat, its mostly sold in supermarkets and in a Japanese grading system it would range from 2-4 , it’s the top grade sold in supermarkets. Select quality which is the list quality with marbling degree of just about 17% fat would be the list grade in Japanese grading system ranging at around 1-2 . In Japan for Kobe beef to be graded it has to pass the following conditions. The tajima cattle has to be born and fed in hyogo prefecture, bullock or virgin cow, meant to purify the beef. The beef should be proceed at slaughterhouse in either Kobe, Nishinomiya, sanda, Kakogawa and Himeji. The marbling level which is measured by BMS has to be level 6 and above. The meat score to be A or B and the gross weight of the beef is to be 470kg or below.

Using the Japanese system the marbling is graded from 1-12, 8-7 being an excellent quality, 5-7 being of good quality, 3-4 being of average quality, 2 being average and 1 being the poorest quality. The meat colour and brightness are graded from 1-7. The firmness is evaluated visually on a scale 1-5 while the texture being either very fine or coarse. For the yield, equations have to be undertaken and there are 3 equations. These equations are done by taking four carcass measurements which are usually taken from between the sixth and seventh rib bones. 72% is grade A, 69%-71% is grade B and below 69% is grade C. These two systems both are valuable though the Japanese system is much more efficient in determining the greatest quality of Kobe beef.

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Posted By on February 14, 2012

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By having a single taste of Wagyu beef, you can understand why the beef is considered as one of the best meat delicacies. This delicious meat has its source from Japanese Wagyu cattle and it’s an extraordinary beef. One of the things that make it a special meat is its inter-muscular marbling fat which is highly prized. Actually, this fat requires low heat to melt which makes the beef a rich quality meat. The marbling fat also makes the cooking of this beef different from how other normal cut beefs are handled. Although people on healthy diet may feel that the excessive fat may be unhealthy for their bodies, this is not so as these fats are actually unsaturated. This is to mean that the marbling fat in the beef produces fewer calories and less energy when compared to the rest of beef products like cream and butter. Compared with other saturated fats, the chemical composition of the beef is the reason behind its low melting point.

Grading of Wagyu beef is done on scale depending on the color of the fat, amount of inter-muscular fat in the beef as well as the quality of the meat. The higher these determinants are in number, the better the quality of the beef. The best approach when preparing this beef is slicing the meat into small cubes and gently flying them. You can as well cut the beef in form of paper thin slices and serve the beef in shabu shabu style. When cooking beef from wagyu, you need a few ingredients to make the most delicious meat stew you have ever imagined. For instance, you need to have grapeseed oil, black pepper that is freshly ground, sea salt flakes as well as soy sauce and fresh wasabi to serve the dinner.

Cooking of the beef is best done when its right from the coldest part of the fridge as this ensures that the fat in the meat renders gently. You will also need to trim the fat at the exterior of the sirloin if your butcher has not already done it. The fat needs to be minced into small chunks and placed in a pot for it to melt gently. The liquid fat should be drained for later use in pie crusts, pastry cases and also for flying the beef. The beef should also be wrapped and taken back to the fridge for at least one hour for it to chill again.

The beef should be prepared for flying by patting it with dry paper towels and covering it with ground natural sea and the black pepper. When cooking wagyu beef, set the induction heat well, cover with a lid and allow the beef to cook for about an hour. The beef will eventually loose all its fat without the need of shocking it. When it’s completely done cooking, you need to remove the beef from the pan and slice it into chunks that can easily fit in the mouth. For excellent delicacy, you can serve the beef by drizzling soy sauce over the top.

You can find more great Kobe beef cooking tips and guides over at http://www.kobe-beef-store.com/!

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Posted By on January 15, 2012

Most people all over the world are meat lovers who like eating grilled beef steak, delicious burgers, succulent ribs and many other types of meat. However, when it comes to the finest beef, everyone seems to conquer that Kobe beef is simply the best. Eating Kobe steaks is actually worshipped by many meat lovers due to its high delicacy and natural flavor that makes the beef next to none in terms of quality. Otherwise regarded as wagyu beef, the increased popularity of the beef typically lies in its marble structure and high fat content. This special type of beef is produced from wagyu cattle in the Kobe area of Japan. The original of wagyu beef has a long history since the introduction of wagyu cattle to work in the rice fields in Japan.

Actually, although everyone is for the idea that Kobe beef is the best when compared to other type of beef that you can buy from grocery stores out there in the market, these people are also for the idea that wagyu beef is also the most highly priced beef in the market. Being a standardized trademark, preparation of wagyu beef must confer to given conditions before being made available for consumption by customers. This means that the beef is prepared on relatively special conditions than other types of beef which make its price high. However, the price of wagyu beef has been decreasing when compared to past times. This has been facilitated by increased breeding of wagyu beef in many other regions other than Japan which make the beef highly available. Presence of the beef in many retail outlets complimented by increased competition among retailers also mean that customers now access the meat at relatively lower prices than in the past. Certain online retailers, like the Kobe Beef Store, are making American Kobe beef extremely affordable due to a recent increase of quality suppliers in the industyr.

Actually, in the past, wagyu beef could only be purchased by only the rich and was available in the top rated restaurants only. However, there are many avenues of buying this special beef at low prices as of now. In fact, customers who buy the beef online can get the beef easily and at reduced prices to. Online buying of Kobe beef simply means that you pay less for the beef. The high prices of wagyu beef has of long been linked to the great benefits offered by the meat when compared to other types in the market. This in its own right makes the high prices of wagyu beef steaks justified in some way. The meat is very tender and more nutritious than most of other types of beef. There are even rumors that getting this high premium beef from cattle is not easy. Some people say that the wagyu cattle are massaged daily to produce this type of beef. Whether these rumors are true or not, they are a clear indication that the meat is special in its own kind and highly treasured which make it retail at such high prices. The best way to avoid this high price is making your purchases over the internet. You not only get the beef at greatly discounted prices but you also have a chance of getting a wide range of information on how to prepare the beef to make the most delicious meal you have ever imagined.

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