[6] 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. [3]:2[4][5], 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. There are three bloodlines within the Japanese Black breed; the Tajima, Kadeka, and Shimane. [17], Kobe beef was not exported until 2012. Kobe Beef started to be exported to Macao for the first time in February, 2012. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. It was exported in January 2012 to Macau, then to Hong Kong in July 2012. Kobe Beef is a prized Japanese delicacy and probably the most widely-known regional specialty food in Japan. Highest grade Kobe Beef (A5) in Tokyo, Japan. Choose Kobe Beef raised well in Japan. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s. It sets standards for animals to be labeled as Kobe beef. [24][25] The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages. Please enable Cookies and reload the page. Is Kobe beef exported out of Japan? Every time I travel to Japan I make sure to get some delicious Kobe Beef, although it’s expensive, it’s simply the best meat I’ve ever eaten, and one of the best Japanese foods out there. Every gourmet knows Japanese wagyu beef, the famous cut that fetches prices three times higher than the European meat commonly available in Japan*. Kobe Beef from Japan Kobe Beef from Japan. Kobe beef was not exported until 2012. Kobe beef (神戸ビーフ, Kōbe bīfu) pronounced [koːbe biːɸɯ] is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [14][15] The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat. Many of the ingredients for Kobe beef are only found in Japan. Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. Kobe, located on Osaka Bay in western Japan, is a port city best known for its eponymous local brand of beef. Hall, D. Phillip Sponenberg (2016). Side dishes: tiger shrimp, scallops, fish and vegetables. A couple of places in the city have earned a great repute in the field of Kobe beef. Kobe beef price per pound in Japan (about 450 grams) is about $300, but you can pay around $500 for the best cuts of meat at finer establishments. In return, the UK government says consumers will be able to buy "cheaper, high-quality Japanese goods -- from udon noodles to Bluefin tuna and Kobe beef". Kobe Beef is expensive, no questions about it. The ban was relaxed in August 2012 and thereafter Kobe beef was imported into the US. Japan's Beef Marbling Standard ranges from 1-12, with USDA Prime, which gets America's top marbling grade, ranking only at about a five on the scale. Kobe beef has a … This means that all Kobe is Wagyu, but not all Wagyu is Kobe. What the Grades of Wagyu Beef Mean Grading for beef in Japan follows the A through C for yield, indicating the ratio of meat to the actual weight of the carcass; and the BMS, which relates to the marbling content. But did you know that Kobe beef is actually just an another brand name of Tajima beef which is a breed of Japanese beef, Kuroge Wagyu in Hyogo Prefecture. 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