Why American Kobe Beef? It is believed that most Americans prefer to eat their beef in the form of a steak or a roast. Beef loving Americans across this great nation love to eat steaks; usually,
the bigger the better. Americans have had a love affair with big juicy steaks for centuries. On the other hand, when ordering Kobe beef in Japan, it is normally served in very small portions.
Whether it is shabu-shabu, sukiyaki, teppenyaki or robata style Japanese cooking, the one thing in common is the serving size of the Kobe Beef; it is very small. If we as Americans tried to eat
true Japanese Kobe Beef in a large steak form, we would have a hard time finishing the meal.
In Japan, the consumers treasure the fat taste in the beef. They treasure it so much that the producers do what they can in the handling of their cattle to enhance the fat flavors and reduce the flavor of the beef. American Kobe-style beef replaces the real thing - The question is whether anyone will care An American "Kobe-style" brand has taken its place on restaurant menus "We cannot meet demand," said one restaurant supplier which sells high-end beef to fine restaurants "I don't see it going away, ever" he stated. If you are interested to know more, take a look at American Kobe Beef.
Kobe beef is the essence of fine dining: The meat bursts with flavor, and the fat melts like butter and coats your mouth with velvety richness. Legend has it that Japanese Kobe cattle are fed beer, massaged with sake, even soothed with soft music. Kobe beef is a delicacy renowned throughout the world for its succulent flavor and exorbitant prices. Kobe beef is regulated as a geographic indicator by the Japanese government and the Kobe region. Recently, there has been a surge in the production of Kobe style beef in America, which can be attributed to the low costs of raising cattle herds in the United States, relative to the high costs of raising cattle in the geographically smaller Japan.
The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu crossbred with Angus cattle, in order to meet the demand. Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagyu herds beer and daily massages with warm sake. U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic. The cattle are fed American and/or British grass and grain, which is different from the more expensive Japanese feed. Cuts of American "Kobe-style" beef tend to have darker meat and bolder flavor. After all beef imports into Japan from the USA were banned on September 10, 2001, due to the discovery of Bovine spongiform encephalopathy (BSE), commonly known as Mad-Cow Disease (MCD), many retailers began to heavily market the U.S. raised beef as "Kobe-style". The ban on the import of Wagyu beef from the United States ended on December 12, 2005. Ready for some delicious American Kobe Beef? For more detailed information, visit American Kobe Beef.