Authentic Kobe beef in Japan is divided into five grades: A 1 A5, and A5 is the best. There is a strict and standardized system for judging and screening the meat quality of Kobe beef. Each cow has to undergo a series of evaluations such as color contrast, fat mixing rate, fineness and pattern uniformity.
The best part of Kobe beef in Japan is the chest and back, which is divided into plum, bamboo, pine and rattan according to the grade. Among them, the most delicious Kobe beef, Fujimoto, has never been eaten by many Japanese.
Previously, the price of Kobe beef was 6,000 yen per kilogram, equivalent to RMB 377. The best Fujimoto Kobe beef price is 4 1500 yen per kilogram, equivalent to RMB 2606.
What kind of beef is Kobe beef?
Kobe beef, especially Madan beef produced in Hyogo Prefecture, is one of the most famous beef in the world. Kobe beef, as a delicious dish in Japanese cuisine, is characterized by flexibility, tenderness and marble texture. There are various cooking methods, such as sushi, rinse, teppanyaki or sashimi. In 2009, American media selected "the top 9 delicacies in the world", among which Kobe beef tied for sixth place with caviar, foie gras and white truffle.
Kobe beef was once fasted by the Japanese emperor and sold at a high price. It is also the top ingredient in Japanese cooking recipes. On the one hand, Japan is the origin of high-grade beef, and it is also the epidemic area of mad cow disease like the United States and Europe. In order to protect the health and safety of our people, China banned the import of Japanese beef, including Kobe beef, from 200 1. Moreover, Kobe beef is difficult to export because of its low yield.
Why is Kobe beef so expensive?
Because it is famous and small in quantity, it is forbidden to export. "The flowers inside the wall are fragrant outside."
Beef is delicious, but the price is certainly not cheap. Usually, an ordinary "black-haired cow" has a flat price in the market. In contrast, Kobe beef must be obtained by auction at several times the price.
It is said that a Kobe bull who won the gold medal in the competition even paid a high price of 7.22 million yen (about 500,000 yuan). The price of steak made of such meat can be imagined.
According to the old farmer, not all the cattle produced in Kobe can be called "Kobe cattle". The real Kobe cattle are very strict.
First of all, it must be born in a "noble family", and there cannot be a drop of mixed blood in its bloodline; In addition, it is necessary to evaluate the fat mixing rate, color, fineness and other items, and it is qualified to be called "Kobe beef" if it reaches Grade 4 or above.
Kobe beef western food practice
Material: Kobe beef150g.
Accessories: garlic and black pepper juice.
Flavor: salty, slightly sweet, spicy, with strong beef flavor.
Kobe beef is a kind of high-quality beef scientifically and reasonably raised by Japanese according to the physiological characteristics of cattle growth. Its meat quality, fat meat and lean meat are uniform and delicious. Known as the "Rolls Royce" in beef.
Verb (abbreviation of verb) The traditional practice of Kobe beef
The most traditional way to eat Kobe beef is steak. In addition, put water in the casserole, add kelp to boil, make a special soup, rinse the beef slices and dip them in soy sauce vinegar. This is a very delicious way to rinse beef.