Japanese authentic Kobe beef is divided into five levels from A1 to A5, and A5 is the best. There is a strict, standardized system for judging and selecting the meat quality of Kobe Beef, and each cow is subjected to a series of evaluations such as color comparison, fat mixing rate, fineness, and uniformity of the pattern.

The best tasting part of Japanese Kobe beef is the front and back, which is categorized by grade as plum, bamboo, pine and vine. The best of these, vine-grade Kobe beef, is not eaten by many Japanese.

The previous price of Kobe beef was 6,000 yen a kilogram, equivalent to 377 yuan. The best vine-grade Kobe beef costs 41,500 yen a kilogram, equivalent to 2,606 yuan.

What kind of beef is Kobe Beef

Kobe Beef, which specializes in beef cut from Tajima cattle produced in Hyogo Prefecture, is one of the most famous beef in the world. As a delicacy in Japanese cuisine, Kobe beef is characterized by its tenderness, fatness and marbling on the outside. It can be prepared in a variety of ways, including sukiyaki, shabu-shabu, teppanyaki, and sashimi, and in 2009, Kobe beef was ranked sixth on the list of the world's top nine foods by the American media, along with caviar, foie gras, and white truffles.

Kobe beef was once banned by the Japanese emperor, but also sold "sky-high prices", but also the Japanese cuisine menu top ingredients. On the one hand, Japan is the origin of high-grade beef, but at the same time, like the United States and Europe is also an infected area of mad cow disease. In order to protect the health and safety of our people, since 2001 we have banned the import of Japanese beef, including Kobe beef. And Kobe beef is difficult to export because production is too low.

Why Kobe beef is so expensive

Because it is banned from export because of its fame and low quantity, "the wall is blossoming outside the wall".

Beef is delicious and certainly not cheap. An ordinary "black wagyu" usually sells for a mediocre price in the market, while Kobe beef must be obtained at auction for several times its price.

One Kobe beef that won a gold medal in a competition is said to have fetched as much as 7.22 million yen (500,000 yuan). The price of a steak made from such meat can be imagined.

According to the farmer, not all Kobe cattle can be called "Kobe Beef". The requirements for real Kobe beef are very strict.

First of all, it has to come from a "prestigious family", and not a drop of mixed blood can be mixed into the pedigree; in addition, it has to go through the fat mixing rate, color, fineness and other items of evaluation, to achieve more than four or five grades to be qualified to call the "Kobe Beef".

Kobe Beef Western Food Preparation

Main ingredient: 150 grams of Kobe Beef.

Accessories: garlic, black pepper sauce.

Taste: savory, slightly sweet, spicy, with strong beef flavor.

Kobe Beef is a Japanese according to the growth of cattle physiological characteristics to the scientific and rational breeding out of a high-quality beef, its meat fat, lean meat division is very uniform, the taste is very flavorful, known as beef in the "Rolls-Royce".

Fifth, the traditional way of Kobe beef

The most traditional way of eating Kobe beef is steak. In addition, it is eaten in a casserole dish with water and seaweed boiled in a special broth, and the thinly sliced beef is shabu-shabu and dipped in soy sauce and vinegar.

The above is what I've shared today, I hope it can help you.