Kobe Beef Steaks
Kobe Beef Steaks are the most tender and flavorful steak
Kobe Beef, a type of beef that is well marbled, is a legendary delicacy of Japan. Kobe Beef has world wide recognition as being the best and most tender beef. Technically speaking, there's no such thing as Kobe beef, it is merely the shipping point for beef from elsewhere in Japan.
Kobe beef comes from the ancient province of Tajima, now named Hyogo Prefecture, of which Kobe is the capital. Real beef connoisseurs, however, still refer to it as Tajima beef. Kobe beef can go for over $100 per pound.
Wagyu (black haired Japanese cattle) is the Japanese breed of cattle used to produce Kobe Beef. Wagyu is a breed of cattle, like the Hereford, Holstein and Angus. This breed is genetically predisposed to intense marbling, and produces a higher percentage of unsaturated fat (better for your cholestorol) than any other breed of cattle known in the world.
The best way to prepare Kobe Beef is to cook it fast over a hot flame. The fat in Kobe Beef melts at a lower temperature than regular beef. Sear in the moisture and flavor and don't over cook it. If you overcook it, you risk having all the fat melt away. The fat is essential in providing Kobe the flavor and moisture for which it is famous. Quickly searing it over a hot fire, or in a cast iron pan, reduces the shrinkage and keeps in the flavor. "Well done" should not be an option for this great meat.
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