読みものWhat is Kobe beef/Kobe meat/Kobe beef?
Kobe beef that attracts the tastes of the world
"Kobe Beef" can be said to be the representative of Japanese wagyu beef.
The harmony of fine, elegant, sweet red meat and the flavor and aroma of fat is enough to fascinate celebrities around the world.
On January 1, 1868, Kobe Port opened as Japan's first trading port, and since the Meiji period many foreigners have visited Kobe, spreading the name "KOBE BEEF" around the world.
Since then, Kobe beef has maintained its position as a global brand of beef as a synonym for Japanese beef.
What is Kobe beef?
Did you know that Kobe beef does not exist?
Among the " Tajima beef ", which is said to be the root of most branded wagyu beef, the "selected" beef that meets certain quality standards is called " Kobe beef, Kobe meat, Kobe beef ".
"Kobe Beef" / "Kobe Meat" / "Kobe Beef"
First, let's talk about the nomenclature.
"Kobe beef" is originally called "Kobe meat" or "Kobe beef" formally. “Kobe Beef”, which is now widely used, is also the official name. We also use general "Kobe beef" in our product descriptions.
I tried to analyze each difference in our shop. It may be confusing, but there is no real or fake name. By the way, "Kobe beef" means "meat" and not "cow" .
- Kobe meat
- It is defined as "Kobe meat" or "Kobe beef" by the "Kobe Meat Distribution Promotion Council", which certifies Kobe beef. It seems that it is often used in Kobe's butcher shop from the old days. I often see signs that say "pure Kobe meat".
- Kobe beef
- Generally, it is familiar with the name of "Kobe beef". This is probably because many of the other brands of beef are called “○○ beef” or “△△ beef”. In recent years, it has become an official name because it has become such a common name. Strictly speaking, however, there is no such thing as "Kobe Beef"... more on that later.
- Kobe beef
KOBE BEEF - "Kobe Beef" was discovered by a foreigner who came to the port city of Kobe, so "KOBE BEEF" became Japanese. We often call it "Kobe beef" at our restaurant. This is what we usually call it among the butchers in Kobe during the generation of our store owner.
Definition of Kobe beef
The definition of Kobe beef was established in September 1983 by the Kobe Meat Distribution Promotion Council.
Definition of Kobe beef (in simple terms, …)
- A heifer or steer of Tajima cattle, which has been purebred by ancestors born and raised in Hyogo prefecture for generations.
- Fattened by designated farmers in the prefecture and shipped to designated meat centers in the prefecture
- Beef that has cleared strict standards such as degree of marbling, meat quality grade, and weight limit (see table)
The definition page of the Kobe Meat Distribution Promotion Council states as follows.
"Kobe Beef/Kobe Beef" refers to "Tajima Beef from Hyogo Prefecture (Tajima Beef)", which is a Wagyu Beef produced in this prefecture. A heifer or steer that has been fattened by a producer) and shipped to a meat center in the prefecture, and carcass grading*1, etc. shall correspond to the following items.
- Meat quality grade *2: Marbling BMS value No. 6 or higher
- Yield grade *3: A/B grade
- Carcass weight: Female 230 kg or more and 470 kg or less. Castration From 260kg to 470kg.
Then, as Kobe beef, "Chrysanthemum seal (Nojigiku stamp)" is pressed and "Kobe meat certificate" is issued.
*1) Carcass grading (Edaniku Kakuzuke) An indicator for evaluating meat. Ranking is based on standards common to all of Japan. This was done to stabilize the price of meat. The evaluation is determined by combining the meat quality grade and the yield grade which are judged separately.
*2) Meat quality grade Comprehensive evaluation of degree of marbling, color, fineness of meat dough, quality of fat, etc.
*3) Yield grade The percentage of lean meat is high or low. The more red meat, the better the yield.
