Why is Kobe beef the most expensive food in the world?

Kobe beef is known as one of the most expensive foods on the planet. It is estimated that the value of a pound (about 0.454kg) of this meat is up to more than 300 USD (more than 6 million VND). Many people say that to raise Kobe beef for delicious meat, farmers even have to feed the cows beer, listen to music or massage them.

So what is the truth behind these rumors? Let's learn about the strict regulations when raising Kobe beef at Kobe beef farms in Japan to better understand these things.

Kobe beef is a breed of Tajima-ushi cattle, a unique breed of cattle from the Kobe region of Japan. They have been raised in the land of cherry blossoms since the 2nd century for their pulling power to serve the Japanese in rice cultivation and cargo transportation.

During the Edo period (1603 - 1867), the Japanese people hardly knew the taste of Kobe beef, because according to Buddhist views, they did not eat the meat of four-legged animals or livestock. It was not until Emperor Meiji carried out reforms (1868) that this custom was gradually abolished.

In the summer, cows are given beer or sake to drink. According to Japanese farmers, the hot and humid weather in the summer causes food to stagnate in the cows' bodies.

During that time, the only people who had the chance to taste Kobe beef were soldiers. According to many historical documents, when participating in battles, Japanese soldiers were given rations containing beef, which gave them more fighting strength.

However, when they returned home, they no longer had that opportunity. The nostalgia for this unique beef flavor was so strong that many Japanese soldiers had to find ways to secretly cook this meat and created the dish Sukiyaki (a type of hot pot with beef and vegetables).

As beef became more popular, Kobe beef began to be noticed and raised on farms in Kobe. Fortunately, Japan's divisive terrain meant that Kobe beef was raised separately from other cattle.

Over time, this separation has caused Kobe beef to gradually acquire specific genetic characteristics, leading to a unique flavor of their meat, one of a kind in the world.

The process of raising cattle here also has to follow very strict standards. The cattle raised must be purebred Taijima-gyu and have never been mated. There is also a law prohibiting Japanese cattle from being crossed with American cattle. These cattle must be born, grazed, and watered in Hyogo Prefecture. Raising a beef cattle takes much more time than raising other types of cattle. That is also part of the reason why this specialty is so expensive.

Kobe cows' food is carefully selected - it is all very nutritious food such as young rice, fresh grass; and their drinks are extracted and purified water (in some places, people have to drill wells up to 180m underground to get water for the cows to drink).

Especially in the summer, cows are given beer or sake to drink. According to Japanese farmers, the hot and humid weather in the summer causes food to often stagnate in the cows' bodies.

So they give Kobe cows beer and sake to stimulate them to eat more and also to make the food easier to digest.

One of the most famous Kobe beef care methods involves Japanese farmers massaging their cattle with straw brooms (or their bare hands).

Furthermore, with the belief that Kobe beef will produce better meat in a relaxed state, Japanese farmers pay great attention to the "soul" aspect of the cows.

There are farms where the owners play classical music to the cows and spend hours talking to and petting them.

One of the most famous Kobe beef care methods involves Japanese farmers massaging their cattle with straw brooms (or their bare hands).

In their opinion, massaging will help the cows reduce stress and at the same time reduce excess fat on the cows. Then the finished Kobe beef fibers will be softer and tastier.

In addition, Kobe beef is also bathed daily, sometimes with different types of alcohol. In traditional Japanese thinking, this helps the cow's muscles relax and its skin become beautiful, thereby positively affecting the quality of the meat.

It is no exaggeration to say that raising Kobe beef is an “art”. Kobe beef is raised from a young age and each farm usually only raises 10-15 cows/year.

According to many farmers, raising fewer cows helps them take better care of each individual, creating conditions for them to produce the best quality meat.

Once Kobe cattle have grown, they must undergo a rigorous inspection process before being slaughtered. Qualified Kobe cattle must be purebred, born in Hyogo Prefecture, raised in Hyogo, and castrated to ensure their “virginity.”

With this process, only about 3,000 Kobe beef are slaughtered each year. Therefore, Japanese people who want to eat Kobe beef often have to wait months for their turn.

The cows must be slaughtered right at the breeding area, then stamped with a series of Japanese specialized agencies, including the unit specializing in promoting Kobe beef. Qualified cows will be auctioned. The best cow will only have a total meat weight of about 470 kg, and will cost the equivalent of 1 billion VND.

The beef must be processed in Hyogo and pass a rigorous government inspection. According to statistics, there are only about 3,000 Kobe cows in the world, and of course, none of them are outside of Japan. The processing is so strict that when selling meat, both restaurants and stores must put a 10-digit barcode so that buyers know which cow the meat comes from.

With a nurturing process like “kings and queens”, Kobe beef is known as the best beef on the planet. In the world, they are processed into many different delicious dishes such as hot pot, sashimi, grilled beef.

According to nguoiduatin.vn