The Intricate Process of Raising Kobe Beef in Japan

As one of the most prized and expensive types of beef in the world, Kobe beef from Japan has reached an almost mythical status. Its beautiful marbling, succulent texture and rich flavor make it unlike any other beef available. But what exactly goes into producing such remarkably tender and flavorful beef?

In this article we’ll explore the intricate and meticulous process Japanese cattle farmers use to raise the legendary Kobe beef cattle. From the exclusivity of the breed to the beer-accented diet, no detail is spared in cultivating these special cows. Read on for an inside look at how they pamper and raise cattle to create beef that literally melts in your mouth.

The Kobe Beef Breed

Authentic Kobe beef comes from Tajima-gyu cattle raised in the Hyogo prefecture of Japan They are descendants of native Japanese cattle, with some crossbreeding of foreign breeds like Brown Swiss to increase marbling and meat quality

Only the Tajima strain of Japanese Black cattle can qualify as genuine Kobe beef. They are specially bred and selected for their outstanding marbling abilities and meat texture. Less than 3,000 certified Kobe cattle are raised in Japan per year.

The Kobe Beef Diet

A big factor in developing the marbling and flavor of Kobe beef is the cattle’s diet. The farmer’s attention to detail even extends to customizing feed for enhanced fat marbling.

• Grains – The cattle are fed a high-energy diet of corn, soy, barley, bran and other grains. The carbohydrates help pack on intramuscular fat.

• Beer – Yes you read that right! Kobe cows drink beer to improve appetite and meat quality. The alcohol and amino acids promote marbling.

• Forage – In summer, the cattle graze on nutritious grasses and harvested rice straw for vitamins. The active grazing builds muscle.

• Massages – To keep muscles loose, farmers gently massage cattle with sake and brush their coats daily. Stress can negatively affect meat quality.

This customized diet of grains, beer and massage helps the cattle accumulate finely marbled fat while remaining relaxed.

The Kobe Beef Lifestyle

Beyond the specialized diet, Kobe cattle live pampered, low-stress lives to produce superior beef:

• Calm barns with soft floors, dim lighting and calming music.

• Each animal is given a name and attention as an individual.

• Plenty of room to roam inside barns and graze outdoors stress-free.

• No horns removed or hide branding that may cause discomfort.

• Gentle brush massages twice daily to increase blood flow and muscle relaxation.

• Weighed monthly and gain around 2.5 lbs per day during final years.

The goal is to reduce stress so the cattle stay relaxed and muscles remain loose. Their quality of life is paramount for marbled Kobe beef.

Rigorous Grading System

To qualify as Kobe beef, the Japanese government administers strict grading inspections on each cow. Only those that meet the exceptionally high standards can be certified as authentic Kobe beef.

The key criteria inspected:

• Marbling – Kobe beef grades from A1 to A5 for marbling. A5 is the top grade, with extensive marbling above 25% fat. Most Kobe is A4 or A5 grade.

• Meat Color – The meat must have bright red color and whitish fat. Darker meat is a lower grade.

• Firmness – The meat texture must be fine and smooth. Coarse grains lower the grade.

Less than 3% of cattle meet the meticulous standards to be designated as real Kobe beef. This exclusivity and small supply impacts the high price tag of authentic Japanese Kobe beef.

Is Wagyu Beef the Same as Kobe Beef?

Wagyu refers to several Japanese cattle breeds. While Kobe beef comes from the Tajima-gyu breed of Wagyu cattle, not all Wagyu is Kobe beef.

• Location – True Kobe must come from Hyogo, Japan. Wagyu can come from anywhere.

• Genetics – Kobe cattle are 100% Tajima lineage. Wagyu may be crossbred with Angus or others.

• Standards – Only Japan uphold the strict regulations and inspections for Kobe beef. No other region can replicate this meticulous production.

So while Wagyu-influenced cattle produce great beef, to be called authentic Kobe beef it must be born, raised and processed solely in the Kobe region of Japan.

Where to Buy Real Japanese Kobe Beef

Due to small supply and huge demand, finding true Japanese Kobe beef is difficult outside of Japan. Within Japan, Kobe beef is sold at upscale restaurants, department stores and butcher shops.

Internationally, a few ways to source authentic Kobe include:

• High-end steakhouse restaurants that import small quantities from Japan.

• Specialty online meat purveyors, like Crowd Cow, that sell certified Kobe beef.

• Traveling to the Kobe region of Japan to visit restaurants that serve this local specialty.

Genuine Japanese Kobe beef sells for $60 to over $200 per pound. It’s an expensive delicacy, but devotees say every tender, marbled bite is worth the splurge.

The Art of Raising Kobe Beef Cattle

The meticulous care with which these cattle are raised demonstrates the craftsmanship of Japanese Kobe beef farmers. Each step, from the lineage to the massage techniques, is designed to produce the most perfectly marbled, delectably tender Kobe beef.

From their beer drinking to classical music listening, the life of a Kobe cow contrasts dramatically with the stressful conditions of conventional cattle farms. It results in a meat that looks, feels and tastes like no other.

So next time you enjoy the heavenly richness of authentic Kobe beef, remember the painstaking process that goes into crafting such an incredible dining experience. Every luscious marbled bite is the culmination of generations perfecting the art of raising Kobe cattle.