What Is Bad About Kobe Beef?

Kobe beef, one of the world's most expensive cuts of meat, is made from Wagyu cattle in Japan's Hyōgo Prefecture. Its unique texture, flavor and marbled fat has made the steak a sensation among foodies and has spawned many imitators who create "Kobe-style" beef in the United States and other locales. Unfortunately, the style also has its critics, who complain the methods used to raise the cattle are inhumane.

History

Wagyu cattle in Japan were originally work animals used to help cultivate rice fields. Japan's mountainous terrain split up the herds and required unique feeding methods, and the cattle raised in Hyōgo gained uniquely desirable flavors.

Feeding

The Hyōgo Wagyu cattle that make Kobe beef are raised in highly confined spaces. They suffer from joint swelling and get bored and go off their feed, so they must be regularly massaged and fed beer to get their stomachs working again.

Specifications

In order to truly be called Kobe beef, Wagyu cattle must satisfy a number of conditions that specify where they are raised, what slaughterhouse they are processed at and their marbling ratio.

Fun fact

Kobe beef has spawned many imitators in the United States due to its popularity and scarcity. Ironically, many imitators treat their cattle better than Hyōgo cattle farmers.

Misconceptions

Some believe Kobe beef cattle live in luxury, enjoying a stress-free life of regular massages and premium beer.

Previous:How to Use Curry Paste (3 Steps)

Next: How to Cook Sri Lanka Red Rice