HOW TO COOK KOBE BEEF

The first thing to do when you want to cook kobe beef is warm up the grill as hot as you can, after which you turn on the grill and let the flames fire for about thirty (30) minute. The beef can be cooked either directly on the grill after warming and its hot enough or in cast iron pan. If you choose to make use of a cast iron pan, then place the pan on the grill as soon as the grill is on to allow the pan become hot.

After this done, place the kobe beef on the grill (i.e if you are usin the grill directly) and sear the meat. Allow one side of the meat to brown for about a minute and then turn the meat over to the other side and allow it to to brown too. This will seal in the flavor.

Next you cut the kobe beef into strips while on the grill to enable the meat sear down to the inside. This is to take about a minute. It is important to note that searing of the meat shouldn't be more than a minute because kobe beef unlike other steak, is highly sensitive to heat. If it is cooked for too long, the fat will melt away, leaving the meat tasteless.

After allowing the strips of the meat on the grill for about one minute as stated above, remove the strips fromm the grill if you are sure both the outside and the inside of the meat has been properly seared. In other to be very sure, the meat should be crisp on the outside but juicy on the inside.

Once the above has been accertained, sprinkle sea salt over the kobe beef after it's cooked and then you can serve. You may also sprinkle some pepper or garlic on the meat but it's important to keep the seasoning light. The seasoning should not cover up the flavor of the meat.

ORIGIN OF KOBE BEEF.

Kobe beef which is the cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture originate from Japan.

The wagyu cattle ("Wa" is a very old Japanese language term for Japan, and one of the meaning of "gyu" is beef, with an "on the hoof" connatation.) that produce this highly-prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consuption became more prominent in the society, farmers began hiring workers to massage the animals' backsides for about 2o minutes at each massage between the period of May through October with oil and a special straw brush to improve the distribution and softness of the sub-cutaneous fat to improve meat quality. The moutainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differs significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques, which result from the limited land availability, have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats.

Most Kobe Beef today is bred and raised in California and Australia. For example, Harris Ranch in California is contracted with beef producers in Kobe to breed and raise their catle in California, where land and grain is relatively inexpensive. The catle is raised and fed under the exacting specifications for Kobe beef. when the cattle is almost ready for slaughter, it is shipped to Kobe in Japan, where its feeding is completed, and the cattle is slaughtered.

According to experts and gourmets, Kobe meat is the most tender, most succulent, and most tastiest meat in the world and it's also considered one of the most expensive meat in the world.