Kobe Beef

My chosen selection for this blog will be a Kobe beef steak coming from a Japanese bred Black cattle named Wagyu. I chose this selection because it is one of the most sought after and most expensive cuts of beef in the world and the careful grooming and nurturing of the cattle caught my interest of finding out what makes these steaks so marbled and delicious.

Kobe beef comes from specially raised Japanese beef cattle called Wagyu which is further categorized into four strains being Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, Kobe beef coming from the “Tajima” or Japanese Black strain of Wagyu cattle these cattle make up 90% of specially cared for and fattened beef cattle raised in Japan. The Wagyu cattle naturally produce higher amounts of omega-3 and omega-6 fatty acids than typical beef cattle raised in North America although Wagyu cattle are also raised in North America using Angus cattle bred with Japanese Black cattle producing highly marbled cuts of meat which when cooked make for very buttery and soft steaks sought after worldwide thus making it a very pricey cut of meat. Most Wagyu cattle raised in Canada are found in Ontario, Alberta and Prince Edward Island which then are exported to other parts of the world. The main exporter of Kobe beef outside of Japan is Australia where the cattle are fed grass for 75% of their life then fed whole grains until slaughter, they are also fed red wine into their diet to further add flavour to their meat. Most Kobe beef cuts come from the loin part of the cattle either the short loin or the sirloin but all parts of the Wagyu cattle can be used for different methods of cooking but the most famous cut of Kobe beef would be steaks coming from the loin and are only found in the finest dining locations around the world.

Another factor that makes this steak so sought after is its price, coming in at $110 USD per pound of beef being one of the priciest cuts of beef in the world but well worth the exquisite marbling the beef has and its unrivaled tenderness and flavour profile. The best way to utilize this steak cut from the loin would be to sear it in a iron skillet greased up with Wagyu beef fat to keep the pure flavour this delicate beef has and not tainting the unique flavour profile it has with too many ingredients besides a little course sea salt to bring out the natural flavour. These cuts from the loin can also be sliced thinly and cooked in hot-pot style with flavoured rich broths with vegetables and sauces on the side commonly eaten this way in Asia.

I have included a link to a website with a recipe for Kobe beef steak with sautéed mushrooms and rosemary butter that can easily be done at home if you have the money to afford a Kobe beef steak.

http://www.noreciperequired.com/recipe/kobe-waygu-steak

https://blogs-images.forbes.com/larryolmsted/files/2014/10/1007_212-steakhouse-kobe-strip-loin_2000x1125-1152x648.jpg