What is Kobe beef like? Why is it called the most famous beef in the world?

Many people like meat, especially beef. Whether it is hot pot or barbecue, beef is one of the essential meats. Kobe beef in Japan is famous for its unique elasticity and tender taste. Kobe cattle is a kind of Japanese dark horse cattle, named after it is mainly produced in Kobe City, Hyogo Prefecture. Kobe cattle have a unique way of reproduction. The breeder will give them beer and massage them every day. Kobe beef, as a delicacy in Japanese cuisine, is not only soft and smooth in taste, but also full of marble texture, which can be described as full of color, flavor and flavor. The best part of Kobe beef is the chest and back. According to the grade, it is plum, bamboo, pine and rattan.

Kobe beef often appears at banquets of state guests. It was once fasted by the Japanese emperor and sold at a sky-high price. Anyone who has eaten Kobe beef will be deeply attracted by its fragrant but not greasy feeling. In 2009, the American media selected "the top nine foods in the world", among which Kobe beef (others include caviar, foie gras, white truffles and so on. And Kobe beef ranks sixth). Kobe beef is so famous because the fat in its muscle is evenly distributed all over the body like marble texture. Compared with ordinary beef, its taste is more flexible, tender and ready-to-eat, and it is known as a delicacy in the food industry.

In fact, the first person who discovered that Kobe beef was better than other beef was not Japanese. In the first year of Keio (1865), a western businessman who came to Kobe discovered the unique taste of Kobe beef. At that time, the Japanese did not have the habit of eating beef. Cattle were only used as agricultural helpers, only for farming and transportation. Due to the long-term influence of Buddhism, many people in Japan are devout Buddhists, and the Japanese emperor even issued a biological mercy order prohibiting people from eating meat, so that there is no open slaughterhouse in the market. The Kobe beef that he ate after some hard work amazed the western businessman, and the delicious taste greatly appreciated him. Since then, Kobe beef has become famous all over the world, and British businessmen have opened the first beef shop in Japan. 1872, Japan's "bird and beast selling company" was established, which was the first edible meat slaughter market in Japan run by Japanese. Its establishment represents the beginning of beef coming down from the table of foreigners and rich people and entering the civilian world. After this period of history, Kobe beef has become more and more popular in the market. Today, Kobe beef has become the pride of Japanese people.

Kobe beef tastes delicious, and ordinary beef can't compare with it at all, so the price of Kobe beef can be called sky-high price, and Kobe beef must be obtained through auction. It is said that a Kobe cow who won the gold medal in the competition even paid a high price of 7.22 million yen (about 500,000 yuan)!

Although Kobe cattle are produced in Kobe, not all cattle produced in Kobe can be called Kobe cattle. The requirements of real Kobe cattle are very strict: first, the pedigree of Kobe cattle must be pure, without a drop of mixed blood, and it is the representative of "aristocratic family" in the cattle line. Second, the selected cow must be a virgin cow, otherwise it will have a slight milk taste. Third, Japan has a strict screening system for the meat quality of Kobe cattle. Every cow has to go through a series of strict evaluations such as fat mixing rate, color and fineness, and only when it reaches A4 or A5 can it become a Kobe cow. Moreover, a 500-kg Kobe cow only meets the A5 beef standard by 6 kg.