What are the details and hoopla about Kobe Beef??

Answer 1

Details and hoopla about Kobe beef I don't know about. What I know is that Kobe beef comes from cattle who are pampered until the day they are butchered. They have to be massaged in a specific manner every day and have to receive a certain type of feed. You'll have to look elsewhere for more info, but now that my interest is piqued, I'm going to do that too. More than ten years ago, Japanese companies were paying people 25,000 dollars a year and up for raising a single cow and doing the daily massage as well as feeding it. On today's market, an average butcher cow will sell for around 1,200 dollars at most cattle sales in the south. Depending on their quality, they may sell for a few hundred dollars more, but none of them even begins to approach the amount of money the Japanese have offered for the kobe beef production. The claims are that the beef is tenderer and much more succulent than beef raised by standard techniques.

Answer 2

I've not eaten Kobe beef as a cut of steak but recently tried a Kobe beef burger at Wingdome in Seattle. OMG! The only way I can describe it is it was like someone had already chewed it for me, so tender it melted in my mouth! I hear those cows get to drink beer, too!? I'd love to try Kobe beef traditionally prepared now. Daisukidesu!

Answer 3

it's baby cow meat where the baby moves very little and just eats. this causes no or very little muscle to be produced. the meat is thus very easy to eat, nothing chewy. kinda like melts in your. it is quite good.

Answer 4

Yummy stuff! Here you go:

http://en.wikipedia.org/wiki/Kobe_beef