I had a Kobe Beef burger in Chinatown yesterday. So delicious. It’s considered a delicacy due to its flavor, tenderness, and ‘well-marbled texture.’ Kobe beef (神戸ビーフ Kōbe bīfu) refers to cuts of beef from the Tajima strain of wagyu cattle, raised in Hyogo Prefecture, Japan, according to rules as set out by the Kobe Beef Marketing & Distribution Promotion Association. (wikipedia) In order to be served, Kobe Beef must fulfill many strict guidelines. Here they are (according to Wikipedia):

• Tajima cattle born in Hyōgo Prefecture

• Farm feeding in Hyōgo Prefecture

• Bullock (steer) or castrated bull, to purify the beef

• Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.

• Marbling ratio, called BMS,^[7] of level 6 and above.

• Meat Quality Score^[7] of 4 or 5

• Gross weight of beef from one animal is 470 kg or less.

The cattle are fed on grain fodder and brushed sometimes for setting fur.The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat. (wikipedia)

Before 2012, Kobe Beef was not exported, which makes me wonder about the “Kobe Beef” burger place that used to run in The East Village in NYC when I was there in 2011. I never tried it there, because I had a feeling I only wanted the real thing from the actual Kobe, but still…I wonder…

20apr14. Chinatown, Kobe, Japan.