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National Meats, in Jamaica, is importing Kobe-style beef from the American farm, Snake River Farms, for hotels and restaurants. Kobe beef is considered the best-quality beef in the world. This is because of its flavour, texture and high level of intramuscular fat, also known as marbling, one of the most important characteristics when determining the quality of beef. The meat is praised by restaurateurs and gourmet chefs all over the world as superb and it's as expensive as the real stuff that's unique to the Kobe region of Japan.
The beef comes from the Wagyu cattle, originally brought to the region as work animals for harvesting rice. Because of the remoteness of the region, the cattle never migrated to other regions of Japan and eventually developed unique genetic characteristics, like their superior marbling.
Quality diet
Luxuriously treated, the cattle are fed a quality diet that includes beer, which is essential in piquing their appetites during the summer months. Because the cattle have limited space to roam in Japanese pastures, the cows' muscles are massaged daily by workers to reduce soreness and loss of appetite. It is also believed that soft skin equals tender meat, so the hide of the cattle is also rubbed down with the Japanese rice wine, saki.
Some American farmers are now producing Kobe-style beef, using similar rearing. However, to distinguish it from the Japanese variety, it is called Kobe-style beef. When cooked, the beef is said to have the consistency of foie gras (goose liver) and filet mignon.
The beef is often used in a traditional Japanese dish called shabu-shabu, which is a variety of thinly sliced meats and vegetables served with dipping sauce. The strip of meat or vegetable is submerged in boiling water and then dipped in a savoury sauce before it's eaten. Otherwise, Kobe beef can be used in stir-fry dishes where the meat is pan-seared. Ideally, the Kobe steak should not be served above medium-rare, to preserve the flavour. The preferred method of preparation is to heat a cast-iron skillet and sear the steak on both sides, leaving the middle slightly warm.
In the American beef rating system of Select, Choice or Prime, Kobe beef is rated two grades higher than Prime. It's called Platinum, a Japanese rating.
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