Kobe beef Summary
Kobe beef is a brand beef also known as Kobe meat. Coming from Tajima cattle raised in Hyogo prefecture, beef that fulfills the strictest authorization standards in Japan is known as Kobe beef. Kobe beef is one of the three major Japanese types of beef, a very high quality ingredient, but hardly ever present in ordinary Japanese households. It is served in restaurants that deal with high quality ingredients and it is occasionally offered as a gift to people to whom one is indebted, making it a precious ingredient that is not often seen nor tasted.
For this reason, eating Kobe beef is a special kind of experience, an experienced even people who don’t think of themselves as meat lovers wish to have at least once. Ideally, Kobe beef sections are uniformly marbled with fat. Also, the fat has such a low melting point that it melts at body temperature, and a unique mellowness spreads through the mouth to soften the red meat. Kobe beef is so light that it is said it never makes one’s stomach feel heavy.
