How is Kobe beef raised in Japan?

Kobe beef is raised on a single ranch called the Kobe Beef Stock Farm in Hyogo prefecture, Japan. Only male calves are born and raised on the farm. They are raised on a natural diet of grass and rice and are not genetically modified. The cattle are not given any growth hormones or animal antibiotics. The breed of cattle is called Japanese Black and is known for its rich, marbled fat.

How is Kobe beef raised in Japan?

Kobe beef is usually raised on a special breed of Japanese black cattle called Wagyu. These cattle are descendants of the Japanese War Cattle that were imported to Japan in the 17th century. These cattle are genetically programmed to develop a high amount of marbling fat when they are fed a special diet with plenty of soy protein.

How are Kobe beef raised in Japan?

Kobe beef is born and raised on farms that are certified for Kobe beef production. The cattle are naturally raised on grass that is abundant in the Kobe region. The cows are finished on grains, which are a natural source of protein for the animal.

Is Kobe beef raised in Japan rare?

This is the most common misconception about Kobe beef. As the name implies, Kobe beef is rarely ever served without being cooked. The goal is to develop a high level of intramuscular fat, which gives the beef its distinct taste. This high level of intramuscular fat makes Kobe beef very tender. Additionally, Kobe beef is also known for its marbling, which gives it a distinctive red color. Each cow is given around 115 days to grow to maturity, and each cow is slaughtered

How is Kobe beef raised in Japan?