Kobe Beef 神戸牛肉

26th December 2008

While we were at Kobe (神戸) for a day visit, we passed by this outlet that selling Kobe beef in Nankinmachi (南京町), sort of one of the three Chinatown in Japan. There were lots of people standing in front of this store that selling street style Kobe beef dishes.

The small portion of this costs 1500 yen, which is around €12. Definitely not cheap for such a street flare. Taste wise, the meat is very tender and soft, more or less melt in my mouth and very juicy too. The whole portion only contains 6 to 8 pieces of meat. May be this is not the best way to sample Kobe beef, but really there is nothing wrong with the beef itself but just the way we have chosen to eat it (on the street) didn't give us the opportunity to enjoy its taste to the fullest.

Now what is Kobe beef really?

Kobe beef in Japan is registered trademark and it must fulfill all the conditions as follows:

· Tajima (但馬牛) cattle born in Hyōgo Prefecture (兵庫県)

· Fed by farm in Hyōgo Prefecture

· Bullock or Virgin cow, meant to purify the beef

· Processed at slaughterhouse in Hyōgo Prefecture.

· Marbling ratio called BMS is level 6 and above.

· Meat Quality Score is A or B

· Gross weight of beef is 470 kg or below.

It is also believe that the cattle are fed sake and beer, and they are massaged and brushed for setting fur, and fed on grain fodder.