As far as my knowledge is concerned, most of the Americans are beef eaters. Kobe beef is eaten in all its flavorful, close to infinite variations, right from massive burgers discharging fat from fingers to thick ribeye steaks heavily lying on the plate towards meatballs to hotdogs to Bolognese sauces to beef stir fires. Most of the restaurant chains dedicate themselves to beef, right from steakhouses to the best restaurant in New York. Beef is rather considered to be an American pastime, lover affair and obsession. Kobe beef is the product of Kobe region of Japan which is mountainous, where for centuries cattle were raised in isolated pockets, consequential in district breeds developing their own unique flavor. Officially, the Kobe beef are controlled by certain stern regulations which are quite incredible in regard to their production, slaughter and sale if they ought to qualify for the title and it comes from the black Tajima-ushi breed of wagyu cattle. Then they are sent to specific slaughterhouses, and standard wise they are supposed to have a marbling ratio of level 6 or higher, along with a meat quality score of A or B. Kobe beef is sold at an incredible price, which makes it so famous (or infamous). Today, more than three or four hundred cattles are available in the market every year, and they are all pampered and given special treatment for enhancing the fat marbling of their flesh.
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