How is Kobe beef cows raised?

Kobe beef cows are grass-fed. They are typically raised on a farm in California’s coastal mountains where they graze on the natural grasses of the region. This allows Kobe beef to get plenty of nutrients from the earth, which in turn promotes a higher quality meat. Kobe beef cows are typically raised for approximately four and half months before they are slaughtered.

How do you make Kobe beef?

Kobe beef is produced from a single breed of Japanese black cattle. This breed is known for its incredible intramuscular fat content, which translates to incredibly tender meat. The cows are also slow-bred to produce a high amount of intramussquliar fat and are raised on a grain-free diet of alfalfa, vegetables, and grass.

How do you make prime Kobe beef?

The Kobe beef cows are born in early spring and raised on a diet of grass-fed Kobe feed. This helps to develop a marbling fat that provides a richer flavor and tenderness to the beef. Kobe beef cows are also given supplemental hormones and antibiotics. These are designed to increase the growth rate and develop a distinctive red color in the meat.

How is Kobe beef cured?

To help tenderize the meat, Kobe beef cows are given plenty of time on pasture, which allows for a more natural growth of the muscles. This way the animals don’t receive the same amount of grain as other cows, which can lead to less tender meat. Kobe beef is also cured with a special salt mixture that gives the beef its distinctive flavor and tenderness.

How is Kobe beef best cooked?

Kobe beef is best served medium-rare, as it retains its tenderness once it’s fully cooked. To ensure your Kobe beef is at the perfect temperature, preheat the oven to a temperature of about 150 degrees. Then place your Kobe beef on a hot baking sheet and let it slowly cook to medium-rare at around 170 degrees.