Kobe Beef Recipes
Kobe beef is meat from the Tajima strain of Japanese Black cattle, raised in Japan's Hyogo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association
From the early 1910’s onwards, “sukiyaki” and other meat dishes began to appear on the dining tables of homes in Japan. Since then, these dishes have become the chief treat when eating something special at home.
Yet, until the late ’70s, which meat was “Kobe beef” was not clearly defined. There was no way to prove if the meat you thought was Kobe beef was actually real, authentic Kobe beef. At around this time, consumers also started asking where it could be bought. This was the driving force behind producers, meat distributors and consumers joining forces to establish the Kobe Beef Marketing & Distribution Promotion Association in 1983.
avocado varieties
(Common avocado varieties)
- Hass and Fuerte: These two varieties are used as scions (upper parts of grafted fruits). They are popular because of their high oil content.
- Puebla: Used as rootstock by many farmers as it has no fibre and is resistant to diseases.
- Singapore: This is a new variety that is fast growing reaching maturity in 14 to 15 months. It grows to a height of 2 ft.
- G5 and G6: These two varieties are popular as they can do well in both highlands are lowlands. They can be grafted with all the other varieties to improve fruit quality.
Farmers are advised to buy seedlings from certified seedling producers. Our pictures above shows Hass avocados tree and Fuerte avocado fruits.
How Kobe Beef is raised
Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued 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, along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe Beef Hotdogs
Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.
The meat is a delicacy, valued 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, along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe Steak Recipes
Top Sirloin Kobe Beef Steak: Sea Salt and Black Pepper, then Pan-Fried in Butter to Medium-Rare Make sure the steaks are a manageable size to fry in the pan.
A good rule to remember when pan frying meat is to have twice as much pan as meat. This will give the steak enough surface area and heat to adequately brown the meat.
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