Rare things are precious. Only about 3,000 cows can meet the quality requirements of Kobe beef every year, and these cows can only produce about 400 kilograms. Kobe beef, located in Hyogo Prefecture, Madan, is one of the original places of first-class beef, and it specializes in cultivating Kobe cattle. To meet the standard of Kobe cattle, the most basic condition is that cattle need to be born and raised in Hyogo Prefecture, and have pure Madan cattle pedigree.

The meat quality of cattle also needs to meet the highest standards. According to the distribution degree of meat and fat, A5 is regarded as the top grade. Only when they reach A4 or A5 can they become real Kobe bulls, so only a few of them can be selected successfully.

Kobe beef with a value of more than RMB100000 will be stored in a constant humidity and temperature control environment for 28 days, which will make it lose water, make its meat fiber more compact and taste better.

Kobe Beef (Japanese name: Kobe ビーフ, English name: Kobe beef) refers to beef cut from Martin cattle produced in Hyogo Prefecture. Only cattle born, raised and slaughtered in Hyogo Prefecture can obtain the certificate of Kobe beef, which has never been exported before 20 12.

References:

Baidu encyclopedia entry? Kobe beef