Grading of Japanese and Cattle The grading of Japanese and Cattle is very strict, and their meat quality depends on four aspects, such as fat heterozygosity, looseness, muscle color and fat color, and each aspect is divided into five grades: 1-5. The higher the number, the higher the grade, and the choice method is mainly judged by experts with the naked eye.
In grade evaluation, the degree of fat hybridization is the most critical index to judge the quality of a piece of beef. The so-called fat hybridization degree is the distribution of beef fat in the whole beef. One of the characteristics that distinguishes beef from other beef is that there are strips or dots of fat scattered in the muscle, which is the origin of "first frost".
Many beef breeding associations in Japan began to protect the trademark of high-grade beef with specific origin, stable pedigree and advanced fattening technology, which is the so-called "Ming-handle beef". "Ming handle" means famous brand, and "Ming handle and cow" means "famous brand and cow".
At present, there are more than 200 Japanese and cattle brands on the market, but the most representative ones are Kobe Cattle, Matsuzaka Cattle and Jinjiang Cattle.
Matsuzaka Bull: Art in Meat
Matsuzaka cattle has a reputation as a work of art in meat, and it is the highest and most expensive brand among cattle. Matsuzaka cattle does not refer to Matsuzaka cattle, but refers to black hair and breeding cattle purchased from all over Japan and raised in a small area in the center of Matsuzaka, Mie Prefecture.
It grows in a luxurious environment and eats a mixture of barley, bean cake and wheat bran every day. In order to promote blood circulation and make subcutaneous fat uniform, farmers will massage with Japanese shochu.
It is said that when the chef cuts Matsuzaka beef, he will see that the fat and lean meat of the steak penetrate each other, and the cross section shows red and white lines, which is exquisite and amazing.
Kobe beef: top beef
Speaking of top beef, even people who haven't eaten it will think of the name Kobe beef. With its artistic meat quality, Kobe beef is popular not only in Japan, but also in the international market.
Kobe cattle are produced in Hyogo Prefecture, Kansai, and the certification is extremely strict. Only when the pedigree of thoroughbred cattle, infertile cattle or sterilized bulls is satisfied, the designated producers in the county fatten, and the beef grade reaches grade 4 or above, can it be named Kobe cattle.
About 5000 cows enter the market every year, but only about half of them can be rated as Kobe beef, accounting for only 0.06% of the Japanese beef market, which is precious.
The oldest beef cattle in Japan.
Near-river cattle refer to black hair and breeding cattle raised in Babao City, near-river, Shiga Prefecture, and are the oldest meat cattle in Japan. The drinking water of Jinjiang cattle comes from Lake Biwa, the largest lake in Japan. The feed is mainly wheat and rice bran, and sometimes sweet wine made of glutinous rice is fed to stimulate appetite. The annual output is about 5000 (in contrast, the number of beef cattle slaughtered in Australia is 50 million each year).
Exquisite recipes make the beef by the river tender, smooth and sweet, and the snowflakes are delicate and even. The top-grade beef by the river can be eaten normally without chewing more, but only by sucking.
Do you understand now? There are many kinds of Japanese cattle and they have their own detailed requirements, so if you come to Japan, you can also taste the charm of Japanese cattle!