$200 PRIME KOBE BEEF JAPANESE TEPPANYAKI Sirloin Steak Japan





Kobe beef (神戸ビーフ Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan’s Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned 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 Wagyuu, “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.

Wagyu (和牛 Wagyū, “Japanese cow”) is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Omi beef and Sanda beef.

There are four breeds of wagyu: Japanese Black (黒毛和種 Kuroge Washu), Japanese Brown (赤毛和種 Akage Washu or Akaushi), Japanese Polled (無角和種 Mukaku Washu), and Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu). Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.

Japanese Black makes up 90% of all fattened cattle in Japan. Strains of Japanese Black include Tottori, Tajima, Shimane and Okayama. Japanese Brown, also known as Japanese Red, is the other main breed; strains include Kochi and Kumamoto. Japanese Shorthorn makes up less than one percent of all cattle in Japan.

25 Replies to “$200 PRIME KOBE BEEF JAPANESE TEPPANYAKI Sirloin Steak Japan”

  1. Игорь Солнцев

    Хрень какая то , столько денег отдать , что бы есть холодную еду , да ещё хер знает как приготовленную , и мясо просто захерачила. Варвар .

  2. Linh Nguyen

    Nhìn gượng gạo thô kệch quá, nhưng với giá 200 đô thì đúng là không nên trông chờ nhiều

  3. NSXを2台乗り継いだベンツオーナー

    こんな素人のような奴の焼きかたに高額料払えないな 見ててイライラする
    ほんとに調理人?

  4. Eric Mun

    US200?這位廚師的技術真看不出來,一直聽到廚具磨擦碰撞聲音,可惜一塊漂亮的神戶牛。

  5. 有时真忍不住笑

    More than 70% of the meat weight is fat. I would prefer a lower grade kobe beef with more real meat in it.

  6. Andrés S

    Tanta tontería para simplemente comer carne a la plancha medio cruda y verduras también medio crudas que si se quiere algo de sabor hay que mojar en el caldo japonés de siempre y que se emplea para todo. y a pagar 200 dólares que es que somos muy entendidos de gastronomía y muy achiguáis y envidiados en las redes…. ja ja ja ja ja

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