Kobe beef is a well-known Japanese delicacy, renowned for its tenderness, rich flavor, and marbly, fatty texture. But what makes Kobe beef so special? Let’s take a look at what makes this beef so perfect and why we should be eating it.
Rare Japanese Cattle
Kobe beef is made from a special breed of Japanese Black cattle called Wagyu. There are only around 3000 cattle in the world that qualify as legitimate wagyu cattle, so it’s super rare!
Unusual Raising Methods
The wagyu cattle are cared for in extraordinary ways to make sure that the beef is as delicious as possible. The farmers feed the cows with a special food mix of grasses, forage, barley, wheat bran, soybean, and rice straw.
Unique Level of Marbling
Due to these methods of raising the cattle, the beef has a unique level of marbling that streaks throughout the steak.
Unparalleled Taste
The marbled fat melts at a much lower temperature than other kinds of beef. This gives it a rich, creamy, buttery taste that you can’t find anywhere else.
Soft Texture
Kobe beef has a smooth, soft texture compared to other strains of beef. It’s easy to cut, melts in your mouth, and is free of gristle or stubborn fatty streaks.
