Japanese Beef ( 和牛)
Have you ever heard that cattle are fed with beer, massaged in order to keep the meat tender and at its highest flavor?
Yes, they are high-class Japanese beef – KOBE BEEF.
There are four main breeds of Japanese beef (wa-gyu, wa means Japanese, and gyÅ« means cattle, or simply “Japanese cow”): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese Kobe beef is the most famous Japanese beef which is from the black Tajima-ushi breed of wagyu cattle, raised in Hyogo Prefecture. The genetics, diet, and handling of Wagyu create a beef product with a highly desirable flavor and a tenderness, fatty well-marbled texture. Kobe Beef is prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more. If you are visiting Japan, you must try this out.
It just melts in your mouth and what you need to do is to ENJOY this Japanese Gourmet food.
They are fed beer in August, September and October when the cows suffer from the heat and loose their appetite. Temperature in the cow shed is about 27-28 degrees Centigrade, 30 degrees outside. They are given a bottle of beer a day until their appetite returns. They get no beer at all if they have a healthy appetite.
Massage with oil and a special straw brush
Details here!
