読みものThe reason why Kobe beef is so delicious
"Shimofuri" is determined by pedigree, and the taste is determined by "fat".
The reason why Kobe beef continues to stably maintain the highest quality is that it is "beef that has passed the strictest standards among branded wagyu beef" (see the definition of Kobe beef for details). Let me explain how delicious it is.
Kobe beef is characterized by the fact that the marbling (fat) is finely embedded in the muscle, and this hybridizes with muscle fibers to form "marbled". Kobe beef's marbling is said to have a lower melting point than that of other wagyu beef, so that it melts on human skin and is light and less heavy on the stomach .
Its characteristic fine "marbling" is produced by "pedigree", and its taste is determined by the feed. The purity of the pedigree and advanced fattening technology are the decisive factors for the deliciousness of Kobe beef.
Secret of deliciousness Part 1. "Pedigree"
~Naturally Born Shimofuri Pedigree~
In Hyogo Prefecture, cows have been around for a long time. (It wasn't for "eating" as it is now, but for cargo handling such as oxcarts.) Transportation was inconvenient, and there was no need to leave the place where they were born.
Since the opening of the port of Kobe in the first year of the Keio era, it has become possible to raise it as meat, and it has been found that the brilliant marbling is produced by the bloodline . Therefore, even now, we continue to carefully protect the purity of our lineage .
" Shimofuri ", which can be said to be an art, is produced in this lineage. Even if they are raised with the same feed and in the same environment, if they are of different bloodlines, they will not become marbling.
Secret of deliciousness Part 2. "feed"
～The taste of the meat is determined by the feed～
It is said that the taste of meat is determined by the feed. The Tajima region is blessed with good grass and a wide variety of pastures. The water is hard and contains a lot of radium.
We don't use animal feed at all , and give good water and natural things such as barley and bran according to the stage of growth. It is because they are skilled farmers that they are brought up with the utmost care and experience.
Secret of deliciousness Part 3. marbling
～What is Marbled Meat?～
"Marbled meat" is meat that has marbling (fat) finely embedded in the muscle and hybridized with muscle fibers to become "marbled".
"Marbled meat" melts when heat is applied, loosening the muscles around it and making it soft and pleasant to the tongue . At this time, the taste of the muscle and the aroma of the fat are exquisitely blended, creating a unique mellowness .
