What is Kobe Beef? Grading, Taste & Where To Try
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【KOBE BEEF CRITERIA】 The Kobe Beef Marketing & Distribution Promotion Association sets specific criteria for a carcass to be certified as Kobe beef. These criteria are: • Originating from a pure lineage Tajima cow. • Birth, raising, and slaughtering of the animal in Hyogo Prefecture. • A carcass grade of A4 or higher and a Beef Marbling Score (BMS) of 6 or above. • Carcass weight between 270kg to 499.9kg for heifers, and 300kg to 499.9kg for steers. • Raising the cattle for a minimum of 28 month
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THE KING OF BEEF ☆☆☆KOBE☆☆☆ Kobe beef refers to beef from the Tajima strain of Wagyu cattle. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef is generally considered one of the three top brands Sandai Wagyuu, the three big beefs. This sirloin is the king of kobebeef. Pfoto by Katsuomi Koike 🎥Credit video by @bms12_nmnl https://www.instagram.com/p/BORYY_SgoSE/ #CulinaryTalents #cheffrancisco #CulinaryTalentsVideo #ribeye #sirloin #chateaubria
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