How much does Kobe beef cost per pound?

How much does a pound of Kobe beef cost? Let’s take a look at the editor’s sharing today.

Japanese authentic Kobe beef is divided into five grades from A1 to A5, with A5 being the best. There is a strict and standardized system for judging the quality of Kobe beef. Each cow must pass a series of evaluations such as color contrast, fat mixing rate, fineness and uniformity of patterns.

The best tasting parts of Japanese Kobe beef are the breast and back. According to the grade, they are plum, bamboo, pine and rattan. Among them, the best Fuji-grade Kobe beef, many Japanese people have never eaten it.

Previously, the price of Kobe beef was 6,000 yen per kilogram, equivalent to 377 yuan. The price of the best rattan-grade Kobe beef is 41,500 yen per kilogram, which is equivalent to 2,606 yuan.

What kind of beef is Kobe beef?

Kobe beef refers specifically to beef cut from Tajima cattle produced in Hyogo Prefecture. It is one of the most famous beef in the world. . As a delicacy in Japanese cuisine, Kobe beef is characterized by its tenderness, tenderness and marble texture. There are many cooking methods, including sukiyaki, shabu-shabu, teppanyaki or sashimi. In 2009, the American media selected "The 9 Most Advanced Foods in the World", among which Kobe beef was ranked sixth along with caviar, foie gras, and white truffles.

Kobe beef was banned by the Emperor of Japan and sold for "sky-high prices". It is also a top ingredient in Japanese cuisine. On the one hand, Japan is a producer of high-end beef. At the same time, like the United States and Europe, it is also an epidemic area of ??mad cow disease. In order to protect the health and safety of our people, my country has completely banned the import of Japanese beef, including Kobe beef, since 2001. Moreover, Kobe beef is difficult to export due to its low production volume.

Why is Kobe beef so expensive?

Because it is famous and has a small quantity, it is prohibited from exporting.

The beef is delicious, but the price is certainly not cheap. Usually an ordinary "Kuroge Wagyu" sells for a mediocre price in the market. In contrast, Kobe beef must be obtained at several times the price through auction.

It is said that a Kobe beef that won a gold medal in the competition even fetched a high price of 7.22 million yen (approximately RMB 500,000). The price of a steak made from such meat can be imagined.

Evaluation criteria According to this old farmer, not all cattle produced in Kobe can be called "Kobe beef". The requirements for real Kobe beef are very strict.

First of all, it must come from a "prominent family", and not a drop of miscellaneous blood can be mixed in the blood; in addition, it must be evaluated on the fat mixing rate, color, fineness and other items, and must reach level 4 or above. It qualifies as "Kobe Beef".

How to make Western-style Kobe beef

Ingredients: 150 grams of Kobe beef.

Accessories: garlic, black pepper juice.

Taste type: salty, slightly sweet, spicy, with a strong beef aroma.

Kobe beef is a kind of high-quality beef scientifically and rationally raised by Japanese people based on the growth and physiological characteristics of cattle. Its fat and lean meat are evenly divided and the taste is very fragrant. Known as the "Rolls Royce" of beef.

5. Traditional way of eating Kobe beef

The most traditional way to eat Kobe beef is steak. In addition, put water in a casserole, add kelp and boil to make a special stock. Rinse the thinly sliced ??beef and dip it in soy sauce and vinegar. This is a very delicious way to eat beef shabu-shabu.