There are few types of food more synonymous with luxury than ”wagyu. ” Translated from the Japanese, the word means “Japanese cow. On the market, wagyu beef can cost anywhere from $99 to $200 a pound at Costco. A cow can sell for as much as $30,000. There have been stories about “wagyu” cows being massaged and fed beer for decades, which may have contributed to its high price. But the truth is that “wagyu” in wagyu beef only refers to how the cow was raised, not how it is treated, and there is a lot of fraud in the business. Here we explain just what wagyu means, and what it doesn’t, especially for cows.
Kobe beef is renowned worldwide for its exceptional tenderness, intense marbling, and rich, melt-in-your-mouth flavor This premium Japanese beef is the epitome of quality and commands eye-watering prices to match But what exactly goes into producing such an exquisite product? The answer lies in how Kobe cattle are raised through a meticulous process developed over decades to create beef with unrivaled excellence.
In this article, we’ll explore the specialized techniques used to raise cattle for genuine Kobe beef and understand why it stands in a class of its own.
Breed Matters
The first critical factor is genetics Real Kobe beef comes only from Tajima-gyu cattle, a strain of Japanese Black cattle raised specifically in Kobe, Hyogo Prefecture Their unique genetic makeup and bloodline set the foundation for achieving Kobe beef’s signature softness and marbling.
A Strictly Controlled Diet
However, genetics alone don’t guarantee Kobe beef’s quality. Equally important is the cattle’s diet and feeding regimen, as Kobe farmers know exactly what to feed them and when to optimize meat quality.
Kobe cattle are fed a nutritionally balanced diet composed of dried pasture forage and grasses, such as rice straw. Additionally, they receive formulated feed supplements blended from soybean, corn, barley, wheat bran, and other ingredients to enhance flavor and marbling.
Unlike other cattle, Kobe cows get no grass or pasture to graze on whatsoever. Their feed portions are precisely controlled based on growth stage rather than allowing them to freely graze. This ensures they get nutrients needed for ideal intramuscular fat distribution.
A Stress-Free Environment
Stress is the enemy of great beef. To keep Kobe cattle relaxed and comfortable, they live in spacious, clean barns bedded with fresh straw regularly. Proper ventilation and temperature control further allow the animals to thrive in a pleasant environment.
Calm handling techniques are used to minimize any distress when moving the cattle. Their welfare is paramount to obtaining the best quality beef.
Daily Massage
Here’s where things get really interesting. Kobe farmers firmly believe massage is crucial for perfect marbling. By massaging the cattle’s bodies, they aim to reduce muscle stiffness, increase blood flow, and evenly distribute fat.
Whether or not massage scientifically impacts marbling is debated, but the perceived benefits remain a central practice in Kobe beef production.
Quality Over Quantity
Another key difference is Kobe cattle are allowed to grow longer before slaughter than conventional beef cattle, typically 28-30 months or longer. The extended rearing period allows more time for fat marbling to develop and enzymes to tenderize the meat.
There’s also no push for rapid weight gains. Kobe beef is all about quality over quantity. Cattle are fed to promote intramuscular fat, not maximize size, so they grow slower than other beef breeds.
Government Certification
With fame comes imitation. To protect Kobe beef’s status, Japan’s government enacted strict certification standards. Authentic Kobe beef must carry the Japanese Beef Marbling Score (BMS) grade of A4 or A5 for the richest marbling.
The cattle’s lineage, birthplace, diet, and every aspect of the raising process must be verified to qualify for certification as genuine Kobe beef. This prevents lower quality imitators from using the coveted Kobe name.
Is True Kobe Beef Exclusive to Japan?
There have been attempts to reproduce Kobe beef cattle breeding and rearing techniques abroad, but so far nothing fully replicates the results possible only in Kobe’s unique terroir. Several factors make Kobe an ideal environment, from its mineral-rich water to humid climate and availability of locally sourced feed.
Currently, authentic Kobe beef is exclusive to Japan. The government-controlled certification program applies only to beef produced in designated regions of Japan using certified Tajima-gyu cattle raised under strict protocols.
The Bottom Line
In short, Kobe beef producers go to extraordinary lengths to pamper their cattle like royalty and craft a uniquely tender, well-marbled beef product the world cherishes. By optimizing the genetics, diet, environment, and husbandry practices, they have created the highest quality beef money can buy, proudly upholding Japan’s culture of meticulous craftsmanship and dedication to excellence.
So while Kobe beef commands stratospheric prices, they don’t materialize out of thin air. Only with such painstaking efforts over decades developed in Kobe can this beef achieve its status as the pinnacle of quality and mouthwatering flavor.
What Makes Wagyu Cows So Unique?
Wagyu cows originate from Japan, a country that was particularly isolated from the world between the 17th and 19th centuries. As a result of this seclusion, cows were not able to crossbreed, and so most Japanese cows retain unique genetic qualities. Early on in the 20th century however, the country’s cows were permitted to crossbreed with foreign cattle. By 1944, researchers categorized Japanese cattle into the four breeds the country is known for today.
How Are Wagyu Cows Killed?
Wagyu cows are typically slaughtered in the same way that conventional cattle in the U.S. are killed — by driving a metal bolt to render the cow unconscious before slitting their throats. However, this requires precision, and due to fast disassembly lines, up to one out of every eight cows is not stunned properly before slaughter. If left un-stunned, cows go on to endure the horrifically painful experience of exsanguination — or bleeding out to death while conscious.
Cattle Farm – How Japan Farmer Creat Most Expensive Beef in The World
FAQ
How is Kobe beef raised?
What do they do to cows for Kobe beef?
Can you raise Kobe beef in the US?
How long does it take to raise Kobe beef?
From start to finish, raising Kobe beef is a meticulous and time-consuming process. It takes about three years to get a cow from birth to slaughter. During the first two years, the cows are weaned, and their diets consist of grass, rice straw, barley, and soybean meal.
How do you raise Kobe cattle?
One of the unique aspects of raising Kobe cattle is the strict regulations that farmers must follow. For example, the cattle must be fed a specific diet that includes a mix of grains, grasses, and even beer. This diet helps to promote the marbling of the meat, which is a key characteristic of Kobe beef.
What makes Kobe beef unique?
Another factor that contributes to the uniqueness of Kobe beef is the way it is raised. The cattle are raised in a specific region of Japan, and are given a special diet that includes beer and massages. This unique diet and lifestyle results in a meat that is not only delicious, but also incredibly healthy.