Wagyu is a very trendy word at the moment but not all Wagyu Beef is the same.
Here’s a thread to try and explain what is Authentic Kobe Beef and what makes Kobe Beef so prestigious.
Here’s a thread to try and explain what is Authentic Kobe Beef and what makes Kobe Beef so prestigious.
https://twitter.com/higginsbutchers/status/1413820241264758787
Although my first love is and always will be Irish Beef there is no denying the awesomeness that is A5 Japanese Wagyu Beef and trust me when I say it’s unlike anything you’ve ever tasted before.
As a butcher, looking at something like this A5-BMS12 Rib Eye (the highest grade in the Japanese system) I appreciate the years of incredible work and dedication that has gone into this animal to get this end result. 
The grading system in Japan is imo far superior to the grading systems that are in place in Ireland.
The cattle that are classified as Kobe Beef are raised differently to the cattle raised in Ireland.
Born and raised in the Kobe City from pure blood lineage of the Tajima breed of cattle.
Born and raised in the Kobe City from pure blood lineage of the Tajima breed of cattle.
Tajima cattle are fed high-grade rice plants, wheat and hay. Clean water, fresh air, spacious ranches and detailed, individualized care are all factors in raising wagyu worthy of their luxurious status.
A5 grade Kobe Beef is fed like this for over 1000 days and raised in a stress-free, relaxing environments where they can grow at their leisure to maturity which results in its refined, rich sweetness and unique aroma.
The highest Tajima grading is Kobe, so just because it is born and raised in Kobe still doesn’t guarantee it will receive the Kobe certification unless it meets with all of the strict criteria.
Kobe beef is the some of the highest quality beef around the globe.
Kobe beef is the some of the highest quality beef around the globe.
The deliciousness of Kobe Beef is scientifically proven. The “Shimofuri” or fine, delicate marbling has its own, unique refined sweetness. It is rich in oleic acids which determines the taste and texture of the fat and intramuscular marbling.
Because of the high levels of oleic acid the fat and marble has a low temperature melting point so it simply dissolves at body temperature making it literally melt in your mouth delicious which also contributes to its outstanding flavor.
There are 9 Golden Rules for the prestigious Kobe Beef.
Cattle cannot be certified as Kobe Beef if one of the 9 Golden Rules are missing.
The golden rules are as follows:
Cattle cannot be certified as Kobe Beef if one of the 9 Golden Rules are missing.
The golden rules are as follows:
•The farmer must be part of the Kobe association and raise his cattle accordingly.
•The Cattle must be born and raised in the area of Hyogo.
•The Cattle must be of the pure blood lineage of the Tajima breed
•Females should never have carried veal and males should be castrated
•The Cattle must be born and raised in the area of Hyogo.
•The Cattle must be of the pure blood lineage of the Tajima breed
•Females should never have carried veal and males should be castrated
•All have to be between 28 months and 60 months
•Male carcass weights must be between 260-470kg and females between 230-470kg to be certified Kobe Beef
•Kobe Beef must be sold on the market in the area of Hyogo
•The yield must be grade A or B
•The BMS must be from 6 to 12
•Male carcass weights must be between 260-470kg and females between 230-470kg to be certified Kobe Beef
•Kobe Beef must be sold on the market in the area of Hyogo
•The yield must be grade A or B
•The BMS must be from 6 to 12
Kobe Beef is scarce.
Only approx 3000 head of cattle per year meet all of the standards and qualify as Authentic Kobe Beef
After all of this work is done and grades met you can pay anything up to €500kg for A5-BMS12 grade Kobe Beef.
Only approx 3000 head of cattle per year meet all of the standards and qualify as Authentic Kobe Beef
After all of this work is done and grades met you can pay anything up to €500kg for A5-BMS12 grade Kobe Beef.
Is it worth it?
Kobe Beef for me is a treat, not something you would be eating from one week to the next. IMO if this is within your reach it’s definitely an eating experience that I would recommend as a special occasion dinner but definitely research how you would serve it.
Kobe Beef for me is a treat, not something you would be eating from one week to the next. IMO if this is within your reach it’s definitely an eating experience that I would recommend as a special occasion dinner but definitely research how you would serve it.
Kobe Beef is a delicacy and should be enjoyed as such in small portions. Recommended is roughly 100/150g per person.
A5 Japanese Wagyu is very rich in flavour.
It is not comparable to Irish Beef and should not be eaten the same way as Irish Beef.
A5 Japanese Wagyu is very rich in flavour.
It is not comparable to Irish Beef and should not be eaten the same way as Irish Beef.
They are 2 totally different products, each with their own amazing and unique taste experiences.
Here’s a good explanation of how to eat authentic Japanese Wagyu and some recipe ideas.
Steak, teppanyaki and yakiniku is the best one for an amateur chef like me.
japan.travel/en/story/prime…
Steak, teppanyaki and yakiniku is the best one for an amateur chef like me.
japan.travel/en/story/prime…
We are Ireland’s only licensed seller of Kobe Beef and members of the World Kobe Beef Association and we are honoured to be entrusted to butcher and sell Kobe Beef.
#higginsbutchers #bucketlistbeef #kobebeef #japanese #a5 #wagyu
#higginsbutchers #bucketlistbeef #kobebeef #japanese #a5 #wagyu
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