The same beef, why is Japanese Kobe Wagyu so expensive?

Because the beef production in Kobe, Japan is small and the taste is excellent, the beef there will be particularly expensive.

The first is because the standard for cultivating the "Wagyu" breed is extremely high, the second is because the quantity is too small and is considered a rare item, the third is because the taste is beautiful, and the fourth is because it is sought after by too many people and is too valuable.

Rare is expensive, and it cannot be denied that its meat quality is the top among all kinds of cattle breeds, and secondly, it is not possible to crossbreed, and it is purebred.

The reason for the high price of Kobe beef: the production is small, and the selection and feeding conditions of Kobe Tsukiyo cattle are extremely strict.

1. Low output.

The reason why Kobe beef is expensive is because it is produced in small quantities and has few usable portions. The production of Kobe beef in Japan is very small, and only a small amount of beef can be produced to a few specific countries and segments. The number of Kobe cattle that can meet the annual food requirements is only about 3,000 per year, and what is even more precious is that these 3,000 cattle can only produce a total of 40,000 kilograms of edible beef.

It is said that scarcity is expensive, and Kobe beef is vividly expressed.

2. The selection and feeding conditions of Kobe cattle are extremely strict.

Kobe cattle are very important to the purity of the bloodline, and there is absolutely no room for crossbreeding. In order to ensure the quality of its beef, the relevant departments have also purified and improved the bloodline of cattle, and each cow must be registered, and the whole process of feeding must be strictly implemented in accordance with the regulations of the state. In this way, it is understandable that Kobe beef is expensive.

How to preserve beef:

1. Fresh beef: Fresh beef purchased from supermarkets or butcher shops is recommended to be eaten within a week. If storage is required, the beef can be divided into small pouches, sealed and frozen in the freezer compartment. In general, fresh beef can be stored for 3-6 months in a frozen state.

2. Cooked beef: Cooked or roasted beef, it is recommended to eat it within two hours. If storage is required, the cooked beef can be divided into small pouches, sealed and placed in the refrigerator. Generally, cooked beef can be kept for 2-3 days in a refrigerated state.

3. Marinated beef: For example, beef jerky, marinated beef slices, etc., it is recommended to put them in a ventilated and dry place to avoid sun exposure and moisture intrusion. If you need to store it for a long time, you can put it in a sealed bag and put it in the freezer compartment of the refrigerator, and the general storage time can reach 6 months.

The above content refers to Encyclopedia - Kobe Beef.

Anyone who knows Japan knows that Kobe is a place name, and Kobe beef is the beef of Kobe, which is said to be one of the most famous beefs in the world. Those who love food want to go to Japan and try authentic beef.

What does Kobe beef mean.

Kobe beef is one of the most famous beefs in the world. As a Japanese specialty, Kobe beef is often used at banquets for state guests. The feeling of fragrant but not greasy, melts in the mouth, makes people can't bear to stop.

It was once forbidden by the emperor of Japan, and it was once sold at a "sky-high price", and it is also the top ingredient in Japanese cuisine. On the one hand, Japan is a production area for high-end beef, and at the same time, like the United States and Europe, it is also an epidemic area for mad cow disease. In order to protect the health and safety of our people, we have banned the import of Japanese beef, including Kobe beef, since 2001.

In addition, Kobe beef production is too low to export.

Why is Kobe beef so expensive?

The term "Wagyu" refers to the beef produced by several varieties of Japanese Wagyu, while Kobe beef refers specifically to beef cut from cattle raised on Tajima, which have a stocky body, a wide chest and a round belly. Only cattle born, raised, and slaughtered in Hyogo Prefecture are eligible for Kobe beef, and they were never exported until 2012. [2] On December 29, 2012, due to unsatisfactory sales in Japan, Japan lifted certain related laws and TPP, and was promoted by the TPP.

Authentic Kobe beef can now be eaten in the United States, Singapore, Thailand, Canada, and Hong Kong and Macau in China. There are only about 3,000 head of cattle per year that can meet the quality requirements of Kobe beef, and these cattle can only produce about 4,000 kilograms.

How much is a pound of Kobe beef.

Now Kobe beef** is about: 5A (about 1600 2000 yuan kg), 4A (about 1400 1600 yuan kg), 3A (about 1000 1300 yuan kg).

And even more in-depth Kobe cattle breeding methods are a Japanese trade secret, and it is difficult for outsiders to know. In the terminology of martial arts, the outside world's breeding technology of Kobe cattle is only its "external skills", and it is rare to find its "internal skills". This may be the reason why the Americans have tried to breed Kobe beef, but they have never been able to produce "Kobe beef"-grade beef.

1. Wagyu beef is a general term for high-quality Japanese beef, and Kobe beef is one of the top beefs in Wagyu, which is more expensive, fatter, and more tender, and better than it are Matsuban beef and Omi beef.

2. Kobe beef is a kind of Japanese black Tajima cattle, which is named because it is mainly produced in Kobe City, Hyogo Prefecture. Kobe beef has a unique way of raising it, and Kobe beef is a delicacy in Japanese cuisine, characterized by its softness, tenderness, and marbled appearance. There are various cooking methods, such as sukiyaki, shabu-shabu, teppanyaki or sashimi.

In 2009, the United States** selected the "9 Highest Foods in the World" Among them, Kobe beef, along with caviar, foie gras, and white truffle, ranked sixth.

3. Japanese Wagyu beef is recognized as the best quality beef cattle in the world today, and its meat has obvious marbling, also known as "snowflake meat". Because of its juicy and delicate meat, unique flavor, low saturated fatty acid content in muscle fat, and high nutritional value, Japanese Wagyu beef is considered a "national treasure" in Japan and extremely expensive in the Western European market.