kobe beef
{{Short description|Type of beef from Japan}}
{{Use dmy dates|date=May 2018}}
File:Kobe beef meal served in a steakhouse in Kobe.jpeg
File:4 Kobe Beef, Kobe Japan.jpg
{{nihongo|Kobe beef|神戸ビーフ|Kōbe bīfu}} is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe beef is also called {{Nihongo|Kōbe-niku|神戸肉||"Kobe meat"}}, Kōbe-gyū or {{Nihongo|Kōbe-ushi|神戸牛||"Kobe cattle"}} in Japanese.{{cite web|url=http://www.kobe-niku.jp/en/contents/council/index.html|title=Kobe Beef Marketing & Distribution Promotion Association Bylaws|access-date=30 September 2010}}
History
File:Tajimagyu2.jpg farm]]
File:Tajimagyu1.jpg farm]]
Cattle were brought to Japan from China in about the second century AD, in the Yayoi period.{{r|cabi|page=209}} Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertiliser. Milk consumption was unknown, and – for cultural and religious reasons – meat was not eaten.{{r|ass|page=2}}{{cite news |author1=Simone Baroke |title=Japanese Wagyu Beef – Too Authentic ?|url=http://www.globalmeatnews.com/Analysis/Japanese-Wagyu-Beef-Too-Authentic |work=Global Meat News|date=8 August 2014}}{{Cite web|url=http://www.chefseattle.com/articles/kobe-beef/|title=The Real Beef on Kobe Beef|first=Grant|last=Y.|date=1 December 2008|work=Cheff Seattle|access-date=4 December 2008|archive-date=17 February 2020|archive-url=https://web.archive.org/web/20200217015929/http://www.chefseattle.com/articles/kobe-beef/|url-status=dead}}
Japan was effectively isolated from the rest of the world from 1635 until 1854; there was no possibility of intromission of foreign genes to the cattle population during this time.
Between 1868, the year of the Meiji Restoration, and 1887, some 2,600 foreign cattle were imported, including Braunvieh, Shorthorn and Devon.{{r|ass|page=8}}{{cite web|last=Bennett|first=Steve|title=History of Wagyu beef cattle breed in Japan.|url=http://www.wagyuinternational.com/global_Japan.php|website=www.wagyuinternational.com|access-date=15 December 2017|archive-date=6 March 2017|archive-url=https://web.archive.org/web/20170306080053/http://www.wagyuinternational.com/global_Japan.php|url-status=dead}}
Between about 1900 and 1910, there was extensive cross-breeding of these with native stock. From 1919, the various heterogeneous regional populations that resulted from this brief period of cross-breeding were registered and selected as "Improved Japanese Cattle". Four separate strains were characterised, based mainly on which type of foreign cattle had most influenced the hybrids, and were recognised as breeds in 1944. These were the four wagyū breeds, the Japanese Black, the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.{{r|ass|page=8}} The Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).{{cite news|author1=Jim Vorel|title=Adventures in Beef: A First-Time Taste of Authentic Japanese Wagyu|url=http://www.pastemagazine.com/articles/2015/02/adventures-in-beef-a-first-time-taste-of-authentic.html|work=Paste|date=24 February 2015}}{{Cite news |url=http://www.luciesfarm.com/artman/publish/article_37.php |title=The History of Kobe Beef in Japan |first=John W. |last=Longworth |date=28 October 2004 |work=Lucies Farm: Meat Digest |access-date=5 June 2007 |archive-url=https://web.archive.org/web/20070811175406/http://luciesfarm.com/artman/publish/article_37.php |archive-date=11 August 2007 |url-status=dead}}
Beef consumption remained low until after World War II. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s.{{cite web|author1=Meghan Staley|title=Kobe Beef|url=http://www1.american.edu/ted/kobe.htm|website=Trade Environment Database |publisher=American University |url-status=dead |archive-url=https://web.archive.org/web/20150328005935/http://www1.american.edu/ted/kobe.htm|archive-date=28 March 2015}}
In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark. It sets standards for animals to be labeled as Kobe beef.{{Cite news |url=http://www.japantimes.co.jp/life/2010/08/26/life/all-for-the-love-of-tajima-cows |title=All for the love of Tajima cows |work=Japan Times |first=Daniel |last=Krieger |date=26 August 2010}}
In 2009, the USDA placed a ban on the import of all Japanese beef to prevent the Japan foot-and-mouth outbreak from reaching US shores. The ban was relaxed in August 2012 and thereafter Kobe beef was imported into the US.{{Cite web |url=https://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/|title=The New Truth About Kobe Beef |first=Larry |last=Olmsted |date=7 January 2014 |work=Forbes}}
Industry
File:Map of Japan with highlight on 28 Hyōgo prefecture.svg
Kobe beef in Japan is a registered trademark of the {{Nihongo|Kobe Beef Marketing and Distribution Promotion Association|神戸肉流通推進協議会|Kōbeniku Ryūtsū Suishin Kyōgikai}}.{{cite web |url=http://www.kobe-niku.jp/english/contents/trademark/index.html |title=Kobe Beef Registered Trademarks |access-date=30 September 2010}} It must fulfill all the following conditions:
- Tajima cattle born in Hyōgo Prefecture
- Farm feeding in Hyōgo Prefecture
- Heifer (a female that has not given birth) or bullock (steer or castrated bull)
- Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa, or Himeji in Hyōgo Prefecture
- Marbling ratio, called BMS, of level 6 and above{{cite web|url=http://www.lonemountaincattle.com/pdf/articles/JapaneseMeatGrading.pdf|title=Japanese Meat Grading|access-date=3 August 2016|archive-url=https://web.archive.org/web/20111121151422/http://lonemountaincattle.com/pdf/articles/JapaneseMeatGrading.pdf|archive-date=21 November 2011|url-status=dead}}
- Meat quality score of 4 or 5, yield grade A or B{{r|wagyu_history}}
- Carcass weight of 499.9 kg or less.{{r|wagyu_history}}
The cattle are fed on grain fodder and brushed sometimes for setting fur.Mail magazine entitled Kobe Merumaga Club 2 June 2002 issue by Kobe City Office{{cite news |url=http://nwj-web.jp/cover/contents/20070919.html |title=edition September 19, 2007 issue |work=News Week Japanese |date=19 September 2007 |access-date=16 March 2010 |url-status=dead |archive-url=https://web.archive.org/web/20090426212259/http://nwj-web.jp/cover/contents/20070919.html |archive-date=26 April 2009 |df=dmy-all}} The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat.{{cite news |author=Shin-Onsen town office|url=http://www.town.shinonsen.hyogo.jp/page/84b00ea1db1d07535a39075e121e0710.html |title=Taste of Tajima-ushi|access-date=6 September 2010|language=ja}}
Kobe beef is expensive, partly because only about 3,000 head of cattle may qualify as Kobe per year. In Japan, all cattle, including those approved as Kobe beef, can be tracked via a 10-digit number through every step of their entire life cycle.{{cite web |last1=Yoshihisa |first1=Godo |title=The Beef Traceability System in Japan |url=http://ap.fftc.agnet.org/ap_db.php?id=530 |website=FFTC Agricultural Policy Platform |access-date=15 December 2017}}
Outside Japan
Kobe beef was not exported until 2012.{{Citation needed|date=March 2022}} It was exported in January 2012 to Macau, then to Hong Kong in July 2012.{{cite news| author1=Jason Chow| title = Kobe Beef Arrives in Hong Kong|url=https://blogs.wsj.com/scene/2012/07/27/kobe-beef-arrives-in-hong-kong |work= Wall Street Journal|date=27 July 2012}} Since then, exports have also been made to the United States, Singapore, Switzerland, Thailand,{{cite web | url=http://www.kobe-niku.jp/en/contents/exported/index.php | title=Kobe Beef Marketing and Distribution Information}} the United Kingdom{{Cite web |url=https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review |title=Farm Girl Café, Chelsea: 'We don't stay for dessert, because we have suffered enough' – restaurant review |last=Rayner |first=Jay |date=11 March 2018 |work=The Guardian |language=en |access-date=12 March 2018}} and Canada.{{cite news | url=https://www.theglobeandmail.com/life/food-and-wine/food-trends/if-you-think-youve-had-kobe-beef-in-canada-youre-wrong-but-now-you-actually-can/article24079613/ | title=If you think you've had Kobe beef in Canada, you're wrong. But here's your chance| newspaper=The Globe and Mail| date=23 April 2015| last1=Sufrin| first1=Jon}}
In some countries, including Australia, Canada, New Zealand, the United Kingdom and the United States, Wagyu cattle imported from Japan are farmed, either purebred or cross-bred with other beef breeds such as Aberdeen Angus. In some places meat from these cattle may be marketed under names such as "Kobe-style beef"; it is not Kobe beef, and does not fulfil the requirements for certification of the authentic Japanese product.{{cite news| url= http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/6345289.stm |title = Cattle on 40 pints a day of beer| work =BBC News | date=9 February 2007}}{{cite news|author1=J.C. Reid| title = American Wagyu and the myth of Kobe beef| url=http://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/American-Wagyu-and-the-myth-of-Kobe-beef-6132860.php| work=Houston Chronicle|date=13 March 2015}} Due to a lack of legal recognition of the Kobe beef trademark in the United States, it is also possible to sell this meat as "Kobe beef".{{Cite news | url= https://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie |title=Food's Biggest Scam: The Great Kobe Beef Lie |work=Forbes |date=12 April 2012 |last=Olmstead |first=Larry}}{{Cite news |url = https://www.forbes.com/sites/larryolmsted/2012/04/13/foods-biggest-scam-part-2-domestic-kobe-and-wagyu-beef |title= Food's Biggest Scam, Part 2: "Domestic" Kobe And Wagyu Beef | work =Forbes |date=7 January 2014 |last=Olmstead |first=Larry}} The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages.{{cite web|author=Yomiuri Shimbun|author-link=Yomiuri Shimbun|date = 19 July 2008|url =http://www.yomiuri.co.jp/e-japan/hyogo/news/20080718-OYT8T00915.htm |archive-url =https://archive.today/20081018181638/http://www.yomiuri.co.jp/e-japan/hyogo/news/20080718-OYT8T00915.htm |url-status =dead |archive-date =18 October 2008 | title=Kobe beef — Correct information for foreign countries |access-date = 20 July 2008|language=ja}}
American "Kobe-style" beef tends to be darker and stronger-tasting than the authentic product.{{Cite news |last=Sayet |first=Jackie |title = Bogus beef: Miami restaurants say it's Kobe, but it's not |work = Miami New Times |date=6 October 2009 |url= https://www.miaminewtimes.com/restaurants/bogus-beef-miami-restaurants-say-its-kobe-but-its-not-6387663 }} It may have more appeal to Western palates unfamiliar with the mild taste and high fat content of true Kobe beef.
See also
References
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External links
{{Commons category}}
- [http://www.kobe-niku.jp Kobe Beef Marketing & Distribution Promotion Association]
{{Beef}}