Beef like a pro.

I'm back, after some away days due to a lot of work at college finally rounded up some time to make a new post. This time we talk about meat, and not just any meat, a REAL steak.

Kobe beef refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.

This little pieces of heaven price depend on the grade of the meat, of which the best rank is A5 that can cost up to $1,500.00 for a 10 oz beef (around 0.280kg).

With an interesting story and a unique way and highly controled way of being breed kobe beef is probably the most expensive meat in existance.

History -

The Wagyu cattle that produce this highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consumption became more prominent in society, farmers began hiring workers to massage the animals' backsides to improve meat quality. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques which resulted 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.