What is the best Japanese beef?
Kobe beefKobe beef from Hyogo prefecture is the most famous brand of Japanese wagyu beef in the world, as it's the first wagyu brand that was promoted overseas thanks to Kobe's status as one of Japan's biggest port cities. Wagyu from Kobe come from a subspecies of Japanese Black cattle called "Tajima beef".
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While American Wagyu cattle are still known for taste and marbling, he said, "they won't reach the extreme levels of marbling like they do in Japan, due to the different feeding systems." ... The Japanese cattle are far from perfect, though. "The breed has some weak points. Muscling would be chief of those," Olson said.
Not only does wagyu beef have higher levels of intra-muscular fat, or marbling, but the meat texture is finer, resulting in a more flavoursome eating experience. A 'super beef' of sorts, wagyu is known for its marbled appearance and for being so tender it actually melts in your mouth..
Myth: Wagyu is too fatty. The facts: Wagyu has a particularly rich mouth feel because of the marbling of the fat—not because it has an overall higher proportion of fat than American beef. ... The fat is evenly dispersed throughout the beef and melts at a low temperature, which gives the steak a buttery texture.
... The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender.
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