The artisanal Japanese have their own take on food. In their view, food is not just about the flavor of the food, but also about the strict requirements from the selection of the ingredients to the production, and then to the final arrangement of the tableware. In Japan, which is known as the "extreme aristocracy" of the Japanese food industry, the standards for Japanese beef cattle are very strict, and Japanese beef cattle are recognized as the best quality and most expensive breed of beef cattle in the world today. It is a high-grade breed of cattle from Japan and China, and the beef is currently the most expensive beef in the world, with its oil flower like snowflakes. The Japanese use the term "first frost" to describe this tiny fat that is netted between the muscles of the beef, which has an artfully delicate snowflake texture and an incredibly soft texture. It's the kind of tenderness that melts in your mouth.

Why does Japan raise the world's most expensive and advanced beef? Among beef, Matsuzaka, Kobe and Kan-e are considered the three largest in Japan. Let's take a look at the price of Japanese beef. It's true to say that "meat is expensive". Among beef and beef, the famous Kobe beef is expensive. A5 Kobe prime beef (340 g) costs 42,000 yen (= about 2,500 RMB), making it the most expensive of all. Other varieties of beef are not cheap either. The average price is more than 10,000 yen (RMB, 600 yuan or more). Japanese Wagyu beef is as much a national treasure in Japan as it is a national treasure. Its meat is juicy and tender, with a unique flavor, and its muscle fat is low in saturated fatty acids, making it highly nutritious. Although it is "extremely expensive", the price is justified. Let's take a look at why beef is so expensive. First, let's find out if Japanese-born Harmony Cow is a Harmony Cow.

Of course not! Only a very high quality portion of domesticated cattle can be called black (about 47%), and there are about 250 breeds, and about 98% of black cattle are black-haired Wagyu. Black-haired Wagyu cattle, with a moderate ratio of fat to lean meat, are very popular and have become the mainstream of Japanese cattle. In particular, the improved breeds of cattle obtained through crossbreeding between local and foreign cattle in Japan since the Meiji era are divided into four categories: black-haired Wagyu, brown-haired Wagyu, Japanese short-horned, and hornless Wagyu breeds. Its meat is delicate and delicious, with low saturated fatty acid content in muscle fat and high nutritional value. It is a very high-grade and expensive improved beef cattle. Among them, the black-haired Wagyu has better quality and taste and is the mainstream meat cattle in the Japanese market. Beef meat quality is evaluated by "stay grade" and "meat quality grade", and "stay" is simply understood as the yield of edible meat, which is divided into five grades, with A5 being the highest.

The identification of cattle has strict requirements for pedigree, origin and grade. The secret of the cuisine lies in the distribution of marbled lean meat and fat. The perfect proportions give its meat an instant flavor with a smooth and creamy feel. One of Japan's top three Wagyu beef, number one in the hearts of the Japanese, setting a record price equivalent to RMB 2.58 million. Every year, calves with excellent pedigree are selected from all over the country, and female black-haired Wagyu cows that have not given birth after careful breeding in Matsuzaka City in the Yonago area are awarded the "Matsuzaka Beef" identification certificate after rigorous evaluation of meat quality. It is one of the three major brands of Wagyu beef in Japan, and is a black-haired cow bred in Hyogo Prefecture. It is recognized as one of the nine most expensive foods in the world by the United States. It can only be raised by designated farmers, and the beef can only be handled by designated meat centers. The BMS value and weight of beef fat distribution here are said to be the most stringent requirements in Japan.