Sihai network

How much is Kobe beef? Why is Kobe beef so famous

How much is Kobe beef? Why is Kobe beef so famous

4hw.com.cn: Kobe beef in Japan is very famous in Asian and even global meat products, not only because of its high price, but also because of its delicate taste. How much is Kobe beef a kilo? Why is Kobe beef so famous? Let's have a look.

How much is Kobe beef a kilo?

Japanese authentic Kobe beef is divided into five grades from A1 to A5, and A5 is the best. There is a strict and standardized system for the evaluation and selection of Kobe beef meat quality. Each cow must undergo a series of evaluation, such as color contrast, fat mixing rate, fineness and pattern uniformity. The best taste of Kobe beef is the front chest and back. According to the level, it is plum, bamboo, pine and rattan. Among them, the best Fuji Kobe beef has never been eaten by many Japanese.

Kobe beef costs about 6000 yen a kilogram, equivalent to 377 yuan. The best rattan Kobe beef costs 41500 yen a kilogram, equivalent to 2606 yuan. However, a Kobe cow has only 6kg A5 Wagyu beef.

Why is Kobe beef so expensive?

The English name of Kobe beef is Wagyu beef. Wagyu beef is known as the most expensive beef in the world.

One reason is that the quantity is small, and rarity is expensive. The second reason is that they have special breeding methods, such as drinking mineral water, eating grass mixed with herbs, and being massaged by special personnel.

Due to the limited geographical conditions and lack of large pastures in Japan, Kobe cattle usually can only sit for a long time, which creates the most remarkable feature of its beef, that is, the appearance is covered with beautiful marble texture, which is also the reason for the taste difference between Kobe beef and ordinary beef. It is a long process to evenly distribute beef fat and achieve the best taste. Generally speaking, the breeding cycle of Kobe cattle is 30 months. Most American beef has a breeding cycle of only 22 months. The longer growth period gives Kobe beef a richer and delicious taste.

Kobe beef refers to the beef cut from the cattle raised by Tadao. This kind of cattle has a stocky body, wide chest, round belly and dark skin. Only cattle born, raised and slaughtered in Hyogo county can obtain the certificate of Kobe beef, and this kind of beef is never exported. There are only about 3000 cattle that can meet the quality requirements of Kobe beef every year, and each cow can only produce about 400 kg.

In addition, not all Kobe cattle can be called 'Kobe cattle'. The real Kobe cattle are very strict. First of all, it should be born in a 'famous family', and a drop of miscellaneous blood in its blood cannot be mixed; In addition, only those who have reached grade IV or above are eligible to be called 'Kobe beef' after the evaluation of fat mixing rate, color, fineness and other items. All approved Kobe cattle will be marked with 'Wild Chrysanthemum', which is the flower of Hyogo county.