Written by adam on Nov 16, 2005
A Treatise on Grilling, Part 3
My next part of the grilling treatise is all about Kobe beef, or what we call Kobe-style beef. If you live in the United states, and you've eaten Kobe beef, you have been thoroughly duped. But if you've eaten Kobe-style beef, then you know how great it is. The steaks are extremely tender, have great marbling which indicates the potential juicy factor, and they taste unbelievable.
In Men In Aprons - Episode 002, we discuss the legality of Kobe Beef in America. I mentioned that you cannot claim beef is Kobe beef because the United States does not import Beef from Kobe Japan. If some restaurant tries to sell you Kobe Beef, they are lying to you and trying to steal your money. What they can do, however, is to call it Kobe "Style" Beef, which is beef raised in America or Austrailia in the style of Kobe.
Kobe beef is a delicacy renowned throughout the world for its succulent flavor and exorbitant prices. In fact, its quality is so high that in many countries, including the United States, there is no beef grading category (e.g. prime, choice) to accommodate true Kobe beef (12). Kobe beef is regulated as a geographic indicator by the Japanese government and the Kobe region. Recently, there has been a surge in the production of Kobe style beef in America, which can be attributed to the low costs of raising cattle herds in the United States, relative to the high costs of raising cattle in the geographically smaller Japan. American farmers are beginning to patent the names "Wagyu" and "Kobe beef," which could be a precursor to a geographic indicator debate (17). Until American beef was temporarily banned in early 2004, many Japanese preferred to buy Kobe style beef from America because it was cheaper than its authentic Japanese counterpart. Although Japanese beef consumption declined after the mad cow disease scares from 2001-2004, it is expected to pick up within the next few years (particularly after beef trade with America is resumed). Once the Japanese beef market regains its strength, there will likely be debate concerning Kobe style beef from America, and whether it can be marketed under the name "Kobe" or "Kobe style" beef. ----from
this site.
Check out this link for a brief history lesson on Kobe Beef. No cow ever had it so good. Getting to sit around in the shade all day, regular massages and baths of beer. That is, until the inevitable nail gun of death is brought forth.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my