December 30th, 2009
The culture and taste of the world has long since lost its traditional boundaries into diverse parts of the world. Why not share the same great taste and quality with those who do not have the privilege. This mind set has lead many entrepreneurs to share the benefits of eating and use it along the trading laws of comparative advantage. One such type of taste has been due the great Japanese meat known as the Wagyu beef form the Wagyu cattle of Japan.
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However with the globalization of this century there have been a number of goods that have been exchanged and traded all around the world. One such delicacy that the American food streets have gained is known as the Wagyu beef that is the “kobe styled beef” bearing more or less the same taste of the infamous Kobe beef itself.
The Wagyu beef has been prepared especially to serve the local Americans through cross breeding the Angus cattle and the Wagyu cattle as to get the same wonderful marble texture and taste giving the same dark red colored Wagyu steaks to the natives. Since the introduction of the Wagyu beef on most hotels menus the market for this delicious cuisine has really sky rocketed. If you are thinking why and how this happened you should get to a local restraint and order for a thin stripped Wagyu steak.
For those who are unfortunate to get and eat this delicious and expensive steak there are some reasons for its growing popularity. For instance Wagyu beef is known to have a deliciously melting and elegant texture. If you plan to prepare a Wagyu steak, opt for rare or medium rare and you are sure to find a buttery golden covering that rests on a delicious and tender thin strips of meat that rest on your stove.
The heavy marble texture is known to be another perfect ingredient to adding the Wagyu steak to be juicy and tender. You can make your steak the traditional American way on your bar-b-q stand holding a thick raw piece or like the Japanese. The Japanese make what they call as the shabu shabu thin slices of tender loving comfort for your mouth by giving a hot water bath too and rice as a side dish to make you fill your lust.
The best way to cook your Wagyu steak
As a best practice a Wagyu steak or roast should be cooked either rare or medium rare or the juices tend to flush out and lose their aroma from the Wagyu beef. The flesh is already too tender and trying to make it more soft and seared with flames tend to make it lose its goodness.
Over cooking or too high temperatures will get the Wagyu beef to lose its buttery goodness and become tough and chewy otherwise. Other parts of the Wagyu meat including ribs, roasts and sausages would work out well with standard recipes but make sure you keep an eye on them while cooking as they usually take less time than expected.
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November 19th, 2009
Kobe Beef Marbling
Wagyu Beef is one of the highest quality beef that is genetically predisposed to intense marbling and produces a high percentage of unsaturated fat. It is known throughout the world because of its marbled texture and high quality which certainly makes it easy to cook and enhances the flavor. Try one of the Wagyu steaks and you too would admit the juicy and tender texture which has been the sole reason for its great market value because of its excellent quality. Many areas around Japan are famous for the cattle rearing quality and they bear the names of their areas. They are the famous Kobe, Mishima and Omi beef.
Wagyu Beef Marbling
The beef contains high percentage of Omega 3 and Omega 6 oils which are highly beneficial for human health. The increased marbling also improves the ratio of monounsaturated fats to saturated fats making it healthy meal for those who wish to dwell in its taste. The Wagyu beef had originally initiated as one of the traditional types of meat in Japan but that is not the only abode for this special type of meat.
Today the Wagyu cattle is bred in not only in Japanese terrains but also in the US and Australian regions.
Japanese breeds – The Japanese originally used the Wagyu cattle for domestic purposes. Be it a means of transport for goods and people or helping local farmers to cultivate the rice fields. They were considered to be the best due to their strength and energetic bodies and were banned for eating for quite some time. Farmers were accustomed to give them massages to relieve from muscle cramps and also fed them with beer to keep their hunger induced. These types of breeding practices were unknowingly the ingredients to the fatty delicious Wagyu beef and Wagyu steaks that we love.
Japanese breeds are available brown, polled, shortmound and reds with each bearing the name of their origin while the most renowned and famous beef is known to come from the black beasts in Kobe.
American breeds – The Americans too loved the natural juiciness and tender texture of the fatty Wagyu beef. However, they could not stand the light color of the meat for which they brought some Wagyu cattle and crossbred them with the Angus cattle to maintain the unsaturated marble look and keep the meat red. They called it the American style Kobe beef and went on marketing it in their local and more surprisingly back to the Japanese markets. However after some time this operation too had ceased as the Americans were known to slaughter these cattle at half the age of when the Japanese did.
Australian Breeds – The Australian Wagyu breeders are known to be one of the greatest breeders of Wagyu cattle. They have even surpassed the Japanese and the Americans and have become the largest exporters of the Wagyu beef to Honk Kong, China, Indonesia, Taiwan, Singapore, France and the United Kingdom.
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November 15th, 2009
Kobe beef is the famous beef of Japan that is bred and it is also bred in California and Australia according to the specifications of Kobe Beef but is brought back to Japan for the final breeding and slaughtering.
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It is thought to be excellent in quality and taste and this beef is produced and is the sole registered trademark of Kobe Beef. This Japanese Beef is famous all around the world and people love to eat the delicious mouth watering Kobe steaks cooked in the traditional way and serve with Hashi.
This beef is said to very beneficial for human consumption and is termed as the healthier type of meat. It is said to have higher rate of monounsaturated fat and forty percent of it is stearic acid which is said to have a minimum impact on raising cholesterol levels. People just love to eat the Wagyu steaks.
Wagyu meat is said to contain a type of fatty acid that is very good and has shown potent anti-carcinogenic properties and is also an anti-inflammatory agent. This is known as CLA and stands for Conjugated Linoleic acid.
It has qualities that reduce heart disease, diabetes and also asthma. It has miraculous qualities in reducing body fat and increases the immune system that helps it fight many diseases and is surely very beneficial for human health.
Wagyu beef products contain the highest amount of CLA and this can be found more in the dairy products.CLA is said to have long tern benefits for human health in the future. Wagyu beef won the best beef award in Adelaide Australia.
Actually Wagyu animals were used for agriculture and were selected for their physical endurance. It has more intra muscular fat cells which provide a good energy source.
The Japanese government has banned the export of Wagyu cattle consider these cattle a National Treasure. But later on four cattle, two males and two females were exported in US and they were breed in California and Australia. And know Australia has become the clean bred supplier of Wagyu beef today.
Wagyu meat has a very fine texture and the carcass have a high yield. These bulls are very fertile and they are very versatile in environmental adaptation from Australia to Tasmania. In the early days eating beef was banned in Japan and it was at the turn of the 20th century that people started eating it and became aware of its high quality and taste and also learnt the benefits.
The positive effects of these meat are that as they are fed on dried grass there are reduced chances of coli contamination and more researches are evolving and easing the old concept of no fat diet and people are becoming aware of the positive effects of fat on our over all body. Latest researches prove that eating mono saturated fatty acids is much better for your heart than eating special diets with lean products and it also melts at room temperature. Because of its unique qualities it can be heated by heart patients as it is part of a well balanced diet with the right kind of fat.
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November 8th, 2009
People love the different Japanese cuisines that are cooked and served in the traditional style. And especially recipe cooked in Kobe beef are mouth watering and added exotic flavors to the mouth that you have never tasted before.
This is one of the top grade beef that is produced in Japan and it is raised from the finest Waygu cattle which have four breeds and they are known as:
- Japanese Black.
- Japanese Brown.
- Japanese Polled.
- Japanese Shorthorn.
Kobe beef comes from the finest and top most breed the Japanese Black and is fed on water, barley, bran and grass. It is ranked by the Japanese association of beef ranking and is the best Waygu beef that is given so much value due to its uniqueness that it is considered a national Treasure by the Japanese government.
The Kobe beef in US is crossbred with the American cattle and is much cheaper than the original Japanese Kobe Beef. The different famous Japanese cuisines are:
This is a very popular meal that is served in Japan and it is a one pot meal. This dish is made from thin sliced beef that is slowly cooked in Sukiyaki sauce and with vegetables and other spices. This is a grilled dish and has the flavor that will make your mouth water. The best thing about Japanese food is that it is usually cooked at the table where they serve you and you cane easily see the hygienically way it is made. It is cooked while you eat and that is the reason that the flavor is more enhanced.
This dish is some what similar to Sukiyaki and is also cooked at the table where you eat.
- Teppanyaki Japanese Barbecue:
This dish is grilled in an iron pan and like all Japanese dishes cooking and eating can be done at the same time. This is also the reason that these Japanese dishes are so tasty .You can even enjoy cooking this dish at home and serve it with vegetables and dip the grilled meat in the different sauces and eat.
Waygu beef is thinly sliced into steaks that are cooked with different spice sand eaten with very delicious sauces and they are very tender and their cooking time is also very less as they are tender and thin sliced. There meat is very beneficial and helps us to stay healthy and fit.
The Japanese serve thin slices of beef in a variety of dishes. Most of the dishes are cooked boiling or broiling the beef and the beef is adequately marbled so that it can taste good and if it is not marbled with the correct cuts it may shrivel up and not be good to eat. The beef is sliced thinly which is very hard to do outside Japan. The Japanese Beef is famous throughout the world and is known for its quality and the fact that it helps to keep us healthy and resolves many of our health problems. It is also good fro heart patients and increases the immunity in our body to resist diseases.
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October 26th, 2009
Do you love to eat beef and especially steaks then you sure are in for a treat when you eat and enjoy the best steaks of the world which is unique in taste and flavor and plus gives you many health benefits. These are the best Japanese beef and their Kobe Steaks are really something special.
Wagyu cattle produces high quality meat which has a fine texture and it has become the registered trademark of Kobe Beef. Now people are opting to eat more of this delicious and beneficial meat. The latest research shows that eating this lean meat has many positive effects on human health and it also reduces that chances of various disease and problems that can be life threatening.
The grading system is of three categories and they are: select, choice, and prime.
Prime is the highest graded quality and Wagyu beef comes into this high category because of its beneficial effects on human health. Japanese grading system works and grades products in terms of texture of meat, Color Of Fat and meat color from scores from 1 to 12.And at times the Japanese and the American grading system is combined to maintain the concise grading grade and quality of meat. The Japanese consider the amount of marbled muscle in the rib eye muscle and also the leveled fat in the entire carcass. It sure is good for the heart and provides the required energy to carry out their routine work. Japan’s highest graded beef has a carcass of about 20 to 25 percent.
The intense marbling quality of the beef surely improves the eating quality and the flavor of the beef. And as the meat is very tender it allows be cutting in different styles and cooking accordingly. The meat is designed to meet the qualities and the taste beyond measure and it contains all the right ingredient of quality and nutritious vitamins, minerals and proteins.
The intense marbling quality of this quality meat surely improves the flavor and taste of this delicious mouth watering treat. Eating the meat from Wagyu cattle and drinking its milk will give you the quality health that you require for a healthy loving.
This meat contain ingredients that help the immune system of the body and thus protects us from various diseases so that we can live a healthy and immune life .Meat lovers will be happy to hear the news from the latest research that quality fat is required for quality living and the old concept of avoiding fat totally for healthy living is long gone as research indicates that we surely require the standard amount of good fat which will give us the energy and vitality in the years to come.
Wagyu cattle are also bred in California and Australia but for their final breeding and slaughtering and also to maintain the standards they are sent back to Japan to be slaughtered. And then later on packed and produced to different countries.
Tags: Healthier Beef, Kobe Beef Health Benefits, Wagyu Beef Health Benefits
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October 18th, 2009
Man is always looking for diversity in everything from eating delicious food to the bare necessities of life and this pursuit of satisfying his taste buds there are variety of delicious food around the world. Japan is famous for its Kobe beef and the people of Japan eat this beef just like sushi.
Kobe Beef comes from the breed of cattle called the Wagyu and Kobe Is one of the famous regions of Japan from where Wagyu beef originates. Before the 20th century eating meat of four legged animals was prohibited in Japan as there was no doubt a great influence of the Buddhist traditions which restricted the eating of meat and also other cultural and other influences like the draught conditions in times of famine which restricted the eating of beef.
For quite sometime the Japanese lived on rice wheat and the seafood that they ate with chopsticks though the taboo on meat was lifted for quite some time but still the people didn’t eat it as usually. It was the start of the 20thcentury when people started eating it and it became very common and was very famous and known through out the world as the Japanese beef.
The Western cuisines has also reached the younger generation of Japan but the people still like the traditional way of eating Kobe beef that is in thin slices ,cooked in a traditional manner and eaten with hashi
After the development and mechanization of the rice cultivation the beef was more commonly eaten as large number of draught cattle were fattened and slaughtered. And because of the development and economic conditions the people were able to afford the luxury of eating beef.
This famous beef traditionally comes from the Wagyu cattle .Wagyu is a combination of two Japanese’s words’ Wa ‘is the old term used for Japan and’ gyu’ means beef. So this sure is the correct name for this beef.
There are four known breeds of Japanese cattle that produce this beef. The breed of black cattle is said to produce beef with a high degree of marbling of fat. And this is the reason that this breed of cattle is on the increase in Japan.
In order to protect the Japanese beef Industry the government has imposed laws against any living Japanese Wagyu cattle. But later on four Wagyu cattle’s male and female were imported to US and from their onwards they started breeding these cattle.
Today most of the Kobe Beef is bred and produced from California and Australia. In California it is bred in the land that is that is less expensive and the cattle is bred and fed according to the instruction and the supervision of Kobe beef. But when the cattle is ready to slaughter and is fully bred it is sent back to Japan for the final breeding and feeding and then it is slaughtered in Japan.
And this Japanese Beef is famous throughout the world for its superb quality and taste. People love to eat the Kobe Steaks cooked in the traditional way that the Japanese used to eat .
Tags: japanese kobe, kobe, kobe beef mass produced, kobe beef raised in american, wagyu beef, wagyu beef vs kobe beef
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October 16th, 2009
Travelling around the world has been much simpler in this age with the help of A380s and the monorails. Barriers of communication, traditions, cultures, ethnicity and a lot of those borders that had been stereotyped to several tribes and people have been seen to disappear with the passage of time. We now enjoy the diversity in the thinking, the lifestyles and one aspect that we really adore is the increasing taste and variety in food.
Long before the advent of innovation we did not think beyond baked bread, sausages and vine but now things have changed with advancement in time. We enjoy several cuisines like, Italian, Chinese and yes the Japanese. Like always the Japanese have made sure that they take their products and make an identity of its own. Their efforts have not been feeble even in the farms they have put up especially to add to their produce of the world famous Kobe beef.
Kobe beef as in Japanese is the name given to the meat produced by breeding a black range of Wagyu cattle especially in Tajima according to some of the most strict traditions and practices of their own ancestors that have been preserved to give the same quality to date. Kobe beef is also referred to as Kobe niku (niku meaning meat) that comes from the Kobe cows. Kobe beef is the world famous Japanese beef, known to make some of the finest Kobe steaks, patties and burgers and ground hamburgers.
Kobe beef can be easily distinguished among any other types of meat or beef due their wonderful flavor, soft and tender feeling, and a really thin fat covering that gives it a marble like texture. This variety of meat is available in most well reputed marts and shops as it is a bit costly compared to the local meat that we have access to. The only reason adding to such high prices is that it is extracted from some of the world’s finest breeds of cattle that are raised like kings and fed with delicacies. The expenses that add up to the cost of the Kobe beef include proper dietary food and beer so as to stimulate the appetite of the Wagyu cattle of Tajima. And other expenditure includes the services in keeping them physically fit and active by giving daily massages which help in relieving muscle stiffness and therefore seem to be the major reasons for such tender meat.(K7GKA5N655BV)(HNAHF9SRT4V5)
The original Kobe beef is said to have some quality standards which the Japanese cattle breeders have to fulfill. Some of them are as follows:
- The cattle should be born in Tajima, Hyogo Prefecture only
- Be fed by the same farms from where they originate
- The beef should be of a virgin or bullocks to ensure purity
- Processed in slaughter houses in Hyogo Prefecture only
- The BMS (marble texture) ratio is to be at least level 6
- Meat should of high quality cattle weighing less than 470 kg
Tags: Japanese Kobe Beef
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