After having eating Kobe steak in Vegas, I had to Google it to see exactly what I put in my mouth. I give money to PETA, so don’t tell on me!
In order to differentiate between the facts and lies, let’s get down with a basic introduction to Kobe beef. For starters, the name Kobe is derived from Kobe, the capital city of the Hyogo prefecture in Japan. It is in this prefecture where a specific breed of Wagyu cattle, called Tajima, have been raised and selectively bred for over 2,000 years. Ironically, Wagyu cattle are not native to Japan and Japanese culture did not start including beef until about a century ago.
Though the term Kobe beef and Wagyu beef are often used interchangeably, it surprises most to learn that true Kobe beef isn’t actually exported out of Japan. While there are four various types of Wagyu cattle, the Japanese government strictly regulates the term “Kobe beef” to Wagyu beef born and slaughtered from the Hyogo prefecture. Unfortunately, the term is often misused, leading to much confusion among consumers between true Kobe beef and Wagyu beef.
What distinguishes Kobe beef is the meat’s extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, Kobe beef is not rated on the USDA scale because it would require its own category. As such, Kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, Kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, Kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.
As if that wasn’t enough reason to order up a plate, Kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid – the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that Kobe labeled beef also be free of hormones and antibiotics.
Info from: http://www.chefseattle.com/articles/kobe-beef/
I just wanted you to know that I thought your explanation of Kobe Beef was right on, although I think you needed to explain that the US government has Ok’d the use of the name American Kobe Style for the beef that Wagyu cattle produce who are born and fed in the United States. Also that much of this wonderful beef, but not all, is from a crossbred of the Wagyu cattle with some sort of other breed of cow. Even in Japan, other than the full blood production which is a smaller percentage of the cattle harvested, they crossbreed the Wagyu with several other breeds including Holstein from their milk industry. I have personally seen beef from these crossbred Wagyu, especially the Wagyu Angus cross, that would get an A5 grade and a marbling score of 12 on the Japanese BMS grading system. Once again, as a somewhat export on these cattle, I do appreciate an accurate article when I see one.