How do they "make" Kobe beef?!
Also, is Kobe Bryant named after the beef?
Answers: How do they raise Kobe beef and what kind of a "cut" is it?
Also, is Kobe Bryant named after the beef?
Kobe beef is a specific type of beef that was originally native to Japan. When it started to increase in popularity a few decades back, efforts were made to bring the cattle breed to the United States to cut down on production costs. This met with limited success, and the beef produced here is generally seen as being inferior to the Japanese original. Of course this could simply be a matter of perception rather than truth. The American attempts are still tasty and worth having at least once in your lifetime.
Kobe beef, from a cattle breed called wagyu, is renowned for significantly different fat distribution. The beef has more fat and has it dispersed between the muscle in a different pattern. This results in beef that is more tender, flavorful, and somewhat less prone to drying out. The color of the muscle is significantly darker than standard American supermarket beef.
Wagyu cattle are raised in the area of Kobe, Japan, where they get their name. Differences in raising include a diet of beer during the summer to stimulate their appetities. Sake rubdowns are also rumored, especially as the cattle are prepared to go to market. The cattle also are rumored to get massages for fat distribution. Obviously rumors of rubdowns and massages are untrue, as fat redistribution is not possible through massage.
Kobe-style beef is available in the United States through special suppliers at premium prices. It is rare and somewhat of an acquired taste. Many of those who like it go for the exclusivity and rarity of this particular breed. Its rich and complex flavor has been described in taste tests as being that of beef mixed with fois gras.
I have it on good authority from several sources that Kobe Bryant is named after the beef, having received this honor after his father was impressed by a meal of the beef.
I know it's not named after Bryant, but isn't that Japanese beef?
I thought they only fed them Kobe Bryant parts.
It's all about how they treat the cows. They walk them and massage them and feed them on a strict diet.
refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. These practices may include a diet of sake and beer, and daily massages to relieve muscle stiffness, presumably resulting in tender meat.
Kobe beef isn't a Cut of meat at all. Kobe beef is beef from what are possibly the worlds most pampered cows. I know that the cows get massages, are fed sake I am not sure what else though. I believe the name of the beef Kobe comes from the region in Japan where they do this. However you can now get "austrlian" Kobe beef which is beef from australia that has had the same treatement though out their lives as Kobe beef.
It's the type of cattle. It's from Japan. I guess they massage the cattle so the beef ends up being really really tender. It's very expense beef because of the quality and tenderness, but very good. I used to work in a restaurant where they served Kobe Beef Burgers. They were amazing.
lol its not a cut it's how they actually pamper the cow. the cow gets messaged every day, the finest living conditions and grain to eat and they also feed him beer all day. it's really just a fat and very happy cow that puts out a great marbled cut of beef. lots of $$$ , but i think well worth it! unless your a dumb@#% that oders it in the form of a burger which just grinds the good right out of it.
The old tale about Kobe beef was that they had people who's only job was to massage the cow, so that the beef would be oh so very tender. Sounded like a load of BS to me.
Kobe Beef is meat from a type of cattle - Wagyu. It's not really a specific cut of meat. It's the cattle breed.
Wagyu cattle are capable of retaining a lot of fat within the muscle tissues (intermuscular fat) so it can be viewed as better than USDA Prime. Also, in Japan, the catttle is fed a high calorie diet and not allowed to roam much. The cow's become tender, fat and happy.
To be really called Kobe Beef, it has to be raised in the Kobe region of Japan, else where in the world the beef is called, "Wagyu Beef".
Sort of like Champagne... Champagne is only from the Champagne region in France. Made anywhere else in the world, it's should be called Sparkling White Wine, Spumanti (Spumanti Region of Italy), but not Champagne.
Of course, in the food world and marketing of products, people throw terms around loosely even though there are specific meanings - Kobe Beef, Champagne, Prime Rib.