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What's the difference between Kobe beef and ordinary beef? How much is Kobe beef?

Kobe beef is one of the most expensive beef in the world. Do you know the difference between Kobe beef and ordinary beef? Kobe beef, famous for its reputation, often appears in the banquet for entertaining state guests. Kobe beef is fragrant but not greasy. It's ready to be eaten. It's delicious.

First of all, what you call ordinary beef.

Most of these ordinary beef are ordinary kinds of cattle. In the ordinary environment, they eat ordinary grass and common feed, breathe ordinary air, drink ordinary water and grow up. Then they are processed into beef in the ordinary slaughterhouse and then enter the dining table of thousands of families.

Then there is Kobe beef, one of the most famous beef in the world, which is one of the best in Japan and cattle.

The real Kobe cattle, first and foremost, must be born, raised and slaughtered in Hyogo County, Kansai Prefecture, Japan. This place has excellent air and water quality and beautiful scenery. In the danmartin area of Hyogo County, it is one of the most famous and cattle producing areas in Japan.

Kobe cattle attaches great importance to bloodline and has very strict management procedures.

Each of the real Kobe cattle has a special file called "registration certificate of cattle", each with a nose seal, which records in detail its lineage, birth, feed and growth process until it enters the market (by the way, there has been a rumor on the Internet that Japan and cattle grew up listening to music and drinking beer, which is a bit exaggerated. Listening to music is still the case, but no one really feeds beer to the cow. And the good quality of cattle is more because of breed, feeding environment, water source and feed. )

Moreover, not all of them can grow into Kobe cattle when they grow up in Hyogo county and Danma area.

In Japan, there is a special market for rating and beef. It will classify the rating according to the meat quality, color, and fat distribution of and beef. A5 is the top rating in the whole rating, and only when the beef texture reaches A4 or A5 can it be regarded as real 'Kobe beef'.

If you can't reach the level, then I'm sorry, even if your bloodline is pure and your origin is authentic, you can only count Japan and beef instead of Kobe beef. Because of such strict management and division, the real Kobe beef production is very low, so the price is also high.

In addition, the real Kobe beef taste is really good, smooth and delicate, the taste is instant, and there is no fiber sense at all. If you taste it, you will feel sad. Apart from being expensive, it really has no other shortcomings!