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Home > Did you know? > Specials > Kobe Beef KOBE BEEF 
Kobe beef meat is considered by specialists worldwide to be the most exquisite meat, due to its incomparable flavour and delicate texture. The meat melts in your mouth, leaving behind a series of flavours that make it a unique product.The original raising method of these cattle and the limited production make this meat a delicacy only for the privileged few. Name: This meat comes from Japan, specifically from the province of Tajima, whose capital is Kobe. The port from where this succulent meat is sent to the rest of countries is also called Kobe Port, hence the name of the meat. History: The meat of Kobe cattle was once used to feed the soldiers of the Japanese Imperial Army upon their victorious return from the battlefield, in recognition of their feats. However, for the farmers who reared the cattle, consumption of this meat was sacrilege and an offence to their ancestors, and therefore the sacrifice and cooking had to be carried out outside the place where the cattle had been reared. Beef cattle are not native to the Japanese islands. They were introduced in the second century A.D. to provide proteins for the rice growers. Japan has no extensive pastures, and therefore cattle-rearing has always been a minority activity. Two decades ago, meat from Kobe started to be increasingly valued by specialists and gourmets. Rearing Process: Cattle-rearing experts know these cattle as Tajima cows, a Japanese cow breed also known as Kuroge Wagyu (black cows). Currently, there are only 262 farms rearing this type of cattle. In the rearing of these cows, every animal receives all kinds of care and attention. For instance, every day they receive a massage that helps relax muscles, providing for an incredibly tender and delicious meat. The farmers explain this practice pointing out that calm, relaxed and satisfied cattle that produce better quality meat than cattle subjected to stress or muscular tension. With regard to their diet, Japanese cattle-rearers point out that these cattle are not exclusively fed on beer (as is often believed), but that beer is added to their diet, especially during the summer months, which is when their feeding interacts with the fatty deposits in their organism. The temperature and humidity conditions in the Japanese farms during the summer months make beer stimulate the appetite of the cows and make them consume more fodder. Lastly, the care received by the cattle includes a "sake bath". Their skin is regularly washed with the traditional Japanese drink called Sake. Japanese cattle-rearers believe that keeping the skin clean and perfumed with sake leads to a better quality of the meat, which is why they spend hours washing their cows with a sponge dipped in this beverage. Characteristics: Kobe beef meat, however, requires an authentication process based on the body mass index (fatty deposits) of the animals. The fat content of this meat is, therefore, almost inexistent. The difficulties for its exportation and the high price of the meat (300 euros a kilo) has led other countries such as New Zealand, Australia and the United States to start producing this product. Despite the method of rearing the cattle being identical in and outside Japan, only Japan-reared meat is called "Kobe". The rest are referred to as "Kobe style". Currently we can only find this delicious treat in some of the most prestigious restaurants in the world. The way of preparing this meat varies, from the traditional tender loin, to steak tartar or even a sophisticated hamburger. 
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