About Kobe Beef
Kobe Beef is one of the most expensive and prestigious meats in the culinary world. This meat has a higher fat content than regular beef, and held to high standards of inspection than regular beef as well. Because of the high demand for this beef, it is hard to find. In Japan and the United States Kobe beef is eaten as a delicacy and savored for its buttery flavor.
Origin
Kobe beef comes from a breed of cattle called the Wagyu and comes from Kobe, Japan. The Wagyu cow has a higher percentage of marbling and unsaturated fat than any other breed of cow. It is intricate and plentiful marbling that sets this meat apart from the rest.
Cooking Differences
Kobe beef tastes better with a quick searing method or over an open flame to bring out the flavor. Cooking Kobe meat in the oven or on stir fry too long will result in dull flavored meat. Kobe beef is meant to be cooked so it is crispy on the outside and rather raw on the inside. Cast iron pans or open flame grills are favored to get this effect. On the grill the golden rule is five minutes per side and then it comes off the flame. The beef should then be allowed to rest so the juices can absorb appropriately, this also takes about five minutes on average.
Taste
Kobe takes on a rich buttery but meaty taste. Because of the marbling, fat is highly present in the meat, and some find the taste not very favorable, but the Japanese value it. The tender consistency adds to the taste. The average consumer would do well to have her first taste of Kobe beef in a well respected restaurant , prepared by a knowledgeable chef. The taste of the beef is a direct result of how it is prepared.
Where to Buy It
If you do cook Kobe beef at home be sure to buy from a reputable retailer with good quality cuts of the beef. It is recommended to buy Kobe beef online or through mail order. There are Wagyu cattle ranches in the U.S., but the highest quality ranches are overseas. Online steak retailers can give fair prices and ensure a good quality of meat. Most if not all online retailers of Kobe beef will ensure delivery of the meat right to your door. You can inquire with your local butcher if there are any ranches in your area.
Storage
As a general rule meat if not immediately prepared should be frozen. The meat is usually sold frozen, especially from online or mail order retailers. Kobe beef doesn't require special instructions when freezing so long as the temperature is cold enough to freeze the meat. Other cuts of beef may experience freezer burn after a certain length of time. Because Kobe beef has such a high fat content, it remains unaffected by freezing. Freezing Kobe beef for longer than six months won't affect the taste or texture but most like to eat their beef withing six months to savor the flavor while it is fresh.
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