Kobe Beef is a special beef cut from cattle raised in Japan. Kobe beef comes from Wagyu cattle, and is one of the best kinds of beef in the world. Kobe beef has tons of flavors, its lean and it’s very tender. Kobe beef can be prepared in many different styles, including sashimi, teppanyaki, but mostly as steak.
There is a lot of tradition to kobe beef, and it is actually trademarked in japan. The cattle is fed beer and raised to the strictest standards. Due to its popularity the wagyu cattle was brought to the US and bred with Angus Cows. Although raised in a similar way, the food and the beer they drink is slightly different. In order to mimic the Japanese method, Americans feed the cows corn, alfalfa, barley and wheat straw. As a result most say American style kobe beef is darker and has a bolder flavor. One other key difference is that the wagyu cattle are raised in Japan for between 3-5 times longer than in the states.
According to Wikipedia, the following is what makes beef qualify as Kobe beef:
Tajima cattle born in Hyogo Prefecture
Farm feeding in Hyōgo Prefecture
Bullock (steer) or castrated bull, to purify the beef
Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
Marbling ratio, called BMS, of level 6 and above.
Meat Quality Score of 4 or 5
Gross weight of beef from one animal is 470 kg or less.
Some tips for cooking Kobe Beef:
Allow steak to reach room temperature before cooking. Don’t take it straight from the refrigerator.
Season with sea salt and fresh ground pepper in order to taste the natural flavor.
2-4 lbs Wagyu Chateaubriand
2 table spoons butter
1 cup white wine
Salt and pepper
1 large garlic clove minced
¼ tsp thyme
½ cup brandy
1 medium onion cut into tiny squares
½ lbs mushrooms
Cooking it all
1. Marinate the beef- add salt and pepper, then let sit in a bowl full of the white wine
2. After marinating the beef preheat the oven to 425 degrees
3. In a big cooking tin or casserole dish, melt the butter and stir in the brandy
4. Add the thyme, onions, garlic
5. Let the brandy heat up and start to simmer
6. Add mushrooms
7. Now ad d the beef to the mixture with the wine
8. Let cook for 45 to 1-30 hour
9. Every 15 minutes baste your meat with the juices while its cooking
10. When its cooked to your liking take it out slice it up and enjoy