Everyone has heard about the wonderfulness of Japanese beef. Japanese beef called “Wagyu”, especially “Kobe beef” is famous not only in Japan but also in the world as the finest ingredients.
Kobe beef is the cow that has not experienced childbirth or is steer among the cows shipped as Tajima beef, and the BMS value (value indicating the degree of marbling from No. 1 to No. 12) is No. 6 or more.
Tajima beef has strict certification standards such as excellent pedigree and strict control of the breeding environment, and only those that have been carefully selected can call it Kobe beef.
At Kawagishi livestock in Hyogo Prefecture, more than 80-90% of Tajima beef shipped is certified as Kobe beef and has achieved excellent results at numerous fairs.
Located in the Harima plain surrounded by mountains and hills on all sides, this ranch is blessed with clear air and pure water created by abundant nature. There was almost no unpleasant odor here, and the cows were spending their time leisurely. The barn is constantly cleaned in a hygienic condition, and the wind blowing down from the nearby mountains keeps the environment relatively cool even in the summer.
Kobe beef is a high-class beef that is attractive not only for its lean taste but also for its high-quality marbled sweetness. The good quality marbled part is not only sweet when you put it in your mouth, but you will also be surprised at its softness. The more you chew, the sweeter the fat is, leaving a light aftertaste. You will never forget its deliciousness once you eat it.
You can buy short loin, rib eye, or other parts of Kobe beef.
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