EnglishKobe beef steak
One of the three major Wagyu beef, the finest meat
Kobe beef steak introduction
Kobe beef is a brand name for beef that can be used instead of the name of Tajima beef if the carcass from Tajima beef (Japanese black type) produced in Hyogo Prefecture meets certain standards.
The old official name is Kobe meat, and it is also commonly called Kobe beef. It is considered one of Japan's three major Wagyu beef.
Fleshy, in the lean meat, the fat is finely chopped, resulting in a bright and beautiful marbled (sashi).
When heat is applied, the marbling melts and loosens the red meat around it, making it soft and palate.
Since the melting point of Kobe beef is so low that it melts in human skin, it is not dull and its distinctive rich aroma spreads throughout the mouth, creating mellow and richness in the taste.
The old official name is Kobe meat, and it is also commonly called Kobe beef. It is considered one of Japan's three major Wagyu beef.
Fleshy, in the lean meat, the fat is finely chopped, resulting in a bright and beautiful marbled (sashi).
When heat is applied, the marbling melts and loosens the red meat around it, making it soft and palate.
Since the melting point of Kobe beef is so low that it melts in human skin, it is not dull and its distinctive rich aroma spreads throughout the mouth, creating mellow and richness in the taste.
