KOBE BEEF
KOBE BEEF
KOBE BEEF
Be among the first to experience the verifiable melt-in-your-mouth eating experience rooted in authentic Japanese culinary traditions.
Where does Kobe Beef come from?
Kobe Beef comes from Hyogo prefecture in Japan and refers to cuts of beef from the Tajima strain of Wagyu cattle raised in the region. Kobe Beef is a cultural export in Japan, and there are strict guidelines concerning its grading.
Only cattle that meet a specific marbling score of 8 or more with a fine meat texture that passes specific weight limitations, among other strict criteria, are officially certified as “Kobe Beef."
The Butcher Shoppe has the honour of displaying the Bronze Statue appointed to us by the Kobe Beef Marketing & Distribution Promotion Association.
Where do Tajima Wagyu Cattle come from?
These cattle originally came from Tajima, a mountain region with few open fields facing the Sea of Japan, and they are regarded as the pinnacle of even the Japanese Black domestic breeds of Wagyu. While their numbers today are limited, they’re still used as purebred seed stock cattle in Wagyu breeding.
They are raised in a stress-free, relaxing environment that gives them the time to grow at their leisure to maturity while they are given fresh, clean water to drink and only the best feed.
Given the attention to detail in their upbringing, only a limited number are raised each year.
What are the characteristics of Kobe Beef?
The attention and care given during the upbringing of Tajima Wagyu Cattle results in fine, well-marbled meat with fat that is finely embedded in the muscle, making the meat appear pastel pink or white. Creating the slightly sweet and buttery aroma that Kobe beef is known for.
Kobe Beef is also healthier than other commercial breeds as it contains more monosaturated fats due to a high concentration of oleic acid and Omega 3 & 6.
Our Kobe Certified Beef is hand-cut to order by our team of expert butchers
Our Kobe Certified Beef is hand-cut to order by our team of expert butchers
How to prepare Kobe Beef
Our top suggestions for preparing our cuts.
Is a savoury dish prepared tableside with thinly sliced Kobe beef, and vegetables dipped in boiled water or broth for a few seconds and dipped in a citrus ponzu or sesame seed goma sauce. We suggest using our Kobe Certified Shaved Strlipoin for this dish.
Is prepared on a flat iron griddle using small pieces of Kobe beef, rice, eggs, and finely chopped vegetables and served with soy sauce. We suggest using our Kobe Certified Striploin California cut Striploin for this dish.
Is a sweeter dish than Shabu Shabu. It’s served hot pot style, with warishita (a sauce consisting of salt, sugar, and soy sauce), thinly sliced Kobe beef, and vegetables added last. We suggest using our Kobe Certified Shaved Striploin for this dish.
Is prepared table-side on a grill with small or thinly sliced Kobe beef – sear each side of the steak and serve with sides like kimchi, rice and spicy radish salad. We suggest using our Kobe Certified Ribeye or Tenderloin Steaks for this dish.