Desde que ha empezado el otoño estoy 🥵 se avecinan las Navidades y Año Nuevo y como no podía ser de otra manera aquí no tengo vacaciones, ya ha empezado la avalancha de gente, estamos teniendo mucho lío en el trabajo, así que cuando tengo descansos sólo me apetece dormir y estar en casa, pero he hecho alguna que otra salida ❤️
Espero estar menos cansada para pasarme más a menudo por aquí 🤗
Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe beef is also called Kobe niku (神戸肉, "Kobe meat"), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, "Kobe cattle") in Japanese.
In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark. It sets standards for animals to be labeled as Kobe beef.
In 2009, the USDA placed a ban on the import of all Japanese beef to prevent the Japan foot-and-mouth outbreak from reaching US shores. The ban was relaxed in August 2012. Shortly thereafter, Kobe beef was imported into the US for the first time.
Kobe beef is expensive, as only about 3,000 head of cattle may qualify as Kobe. As of March 2018, imported Kobe beef on sale in Harrods cost £625 per kilo. In Japan, all cattle, not just those that end up as Kobe beef, can be tracked via a 10-digit number through every step of its entire lifecycle.