What Was the Last Year Kobe Beef Was Imported Into the United States

June 05, 2022 Post a Comment

Type of beefiness from Nihon

Kobe beef meal served in a steakhouse in Kobe

Kobe beef ( 神戸ビーフ , Kōbe bīfu ) 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.^[ane] The meat is a effeminateness, valued for its season, tenderness, and fatty, well-marbled texture. Kobe beefiness tin exist prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is mostly considered one of the iii top brands (known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beefiness or Yonezawa beef.

Kobe beef is too called Kōbe-niku ( 神戸肉 , "Kobe meat"), Kōbe-gyū or Kōbe-ushi ( 神戸牛 , "Kobe cattle") in Japanese.^[one]

History [edit]

Tajima cattle on a Hyōgo farm

Cattle were brought to Japan from Red china in most the second century Advert, in the Yayoi period.^[2] ^: 209

Until virtually the time of the Meiji Restoration in 1868, they were used simply equally draught animals, in agriculture, forestry, mining and for transport, and as a source of fertiliser.

Milk consumption was unknown, and – for cultural and religious reasons – meat was not eaten.^[three] ^: two ^[four] ^[5]

Nihon was effectively isolated from the rest of the world from 1635 until 1854; there was no possibility of intromission of strange genes to the cattle population during this time.

Between 1868, the year of the Meiji Restoration, and 1887, some two,600 foreign cattle were imported, including Braunvieh, Shorthorn, and Devon.^[3] ^: 8 ^[6]

Between about 1900 and 1910 at that place was all-encompassing cross-breeding of these with native stock. From 1919, the various heterogeneous regional populations that resulted from this brief period of cross-breeding were registered and selected as "Improved Japanese Cattle".

Four separate strains were characterized, based mainly on which type of foreign cattle had most influenced the hybrids, and were recognized as breeds in 1944. These were the iv wagyū breeds, the Japanese Black, the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.^[three] ^: 8 ^[6]

The Tajima is a strain of the Japanese Blackness, the most populous breed (effectually 90% of the 4 breeds).^[vii] ^[viii]

Beef consumption remained low until after World War II. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s.^[9]

In 1983, the Kobe Beefiness Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark. Information technology sets standards for animals to be labeled every bit Kobe beef.^[10]

In 2009, the USDA placed a ban on the import of all Japanese beef to prevent the Japan foot-and-mouth outbreak from reaching Usa shores. The ban was relaxed in Baronial 2012 and thereafter Kobe beefiness was imported into the U.s..^[11]

Industry [edit]

Hyōgo prefecture, where accurate Kobe beef is produced

Kobe beefiness in Japan is a registered trademark of the Kobe Beef Marketing and Distribution Promotion Association ( 神戸肉流通推進協議会 , Kōbeniku Ryūtsū Suishin Kyōgikai ).^[12] It must fulfill all the following weather condition:^[one]

Tajima cattle born in Hyōgo Prefecture
Subcontract feeding in Hyōgo Prefecture
Heifer (a female that has non given birth) or Bullock (steer or castrated bull)
Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa, or Himeji in Hyōgo Prefecture
Marbling ratio, called BMS, of level 6 and above^[thirteen]
Meat quality score of 4 or v,^[13] yield grade A or B^[half-dozen]
Carcass weight of 499.9 kg or less.^{[half dozen]}

The cattle are fed on grain provender and brushed sometimes for setting fur.^[14] ^[15] The melting signal of fat of Kobe beef (Tajima cattle) is lower than common beef fat.^[xvi]

Kobe beef is expensive, partly considering just virtually 3,000 head of cattle may qualify as Kobe per year.^[6] In Nippon, all cattle, including those approved as Kobe beef, can be tracked via a 10-digit number through every stride of their entire life cycle.^[17]

Outside Nihon [edit]

Kobe beefiness was not exported until 2012.^{[ citation needed ]} Information technology was exported in January 2012 to Macau, then to Hong Kong in July 2012.^[18] Since and so, exports take besides been made to the United states, Singapore, Thailand,^[xix] the United kingdom of great britain and northern ireland^[20] and Canada.^[21]

In some countries, including Canada, the Britain and the United States, Wagyu cattle imported from Japan are farmed, either purebred or cross-bred with other beef breeds such as Aberdeen Angus. In some places meat from these cattle may be marketed under names such as "Kobe-style beef"; it is not Kobe beef, and does not fulfil the requirements for certification of the authentic Japanese product.^[22] ^[23] Due to a lack of legal recognition of the Kobe beefiness trademark in the United States, it is also possible to sell this meat as "Kobe beefiness".^[24] ^[25] The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages.^[26]

American "Kobe-style" beef tends to exist darker and stronger-tasting than the authentic product.^[27] It may accept more than appeal to Western palates unfamiliar with the mild sense of taste and high fat content of true Kobe beefiness.^[7]

Run across also [edit]

Akaushi
Geographical indication
Matsusaka beef
Mishima beefiness
Yonezawa beef
List of delicacies

References [edit]

^ ^a ^b ^c "Kobe Beefiness Marketing & Distribution Promotion Clan Bylaws". Retrieved 30 September 2010.
^ Valerie Porter, Lawrence Alderson, Stephen J.Chiliad. Hall, D. Phillip Sponenberg (2016). Mason's World Encyclopedia of Livestock Breeds and Breeding (6th edition). Wallingford: CABI. ISBN 9781780647944.
^ ^a ^b ^c Kiyoshi Namikawa (2016 [1992]). Convenance history of Japanese beef cattle and preservation of genetic resource as economic farm animals. Kyoto: Wagyu Registry Association. Accessed Jan 2017.
^ Simone Baroke (8 August 2014). "Japanese Wagyu Beef – Too Authentic ?". Global Meat News.
^ Y., Grant (1 Dec 2008). "The Real Beef on Kobe Beef". Cheff Seattle.
^ ^a ^b ^c ^d ^east Bennett, Steve. "History of Wagyu beef cattle breed in Japan". www.wagyuinternational.com . Retrieved xv December 2017.
^ ^a ^b Jim Vorel (24 February 2015). "Adventures in Beef: A First-Fourth dimension Sense of taste of Accurate Japanese Wagyu". Paste.
^ Longworth, John Westward. (28 October 2004). "The History of Kobe Beef in Japan". Lucies Farm: Meat Assimilate. Archived from the original on xi August 2007. Retrieved 5 June 2007.
^ Meghan Staley. "Kobe Beef". Trade Surroundings Database. American University. Archived from the original on 28 March 2015.
^ Krieger, Daniel (26 August 2010). "All for the love of Tajima cows". Japan Times.
^ Olmsted, Larry (vii January 2014). "The New Truth About Kobe Beef". Forbes.
^ "Kobe Beef Registered Trademarks". Retrieved xxx September 2010.
^ ^a ^b "Japanese Meat Grading" (PDF). Archived from the original (PDF) on 21 November 2011. Retrieved 3 August 2016.
^ Post magazine entitled Kobe Merumaga Club 2 June 2002 upshot past Kobe City Office
^ "edition September 19, 2007 issue". News Calendar week Japanese. xix September 2007. Archived from the original on 26 April 2009. Retrieved 16 March 2010.
^ Shin-Onsen town office. "Taste of Tajima-ushi" (in Japanese). Retrieved 6 September 2010.
^ Yoshihisa, Godo. "The Beef Traceability System in Japan". FFTC Agricultural Policy Platform . Retrieved fifteen December 2017.
^ Jason Chow (27 July 2012). "Kobe Beef Arrives in Hong Kong". Wall Street Journal.
^ "Kobe Beef Marketing and Distribution Information".
^ Rayner, Jay (xi March 2018). "Farm Girl Café, Chelsea: 'We don't stay for dessert, because nosotros have suffered enough' – eating place review". The Guardian . Retrieved 12 March 2018.
^ Sufrin, Jon (23 April 2015). "If you think you've had Kobe beef in Canada, you're wrong. But hither's your take a chance". The Earth and Post.
^ "Cattle on 40 pints a day of beer". BBC News. 9 February 2007.
^ J.C. Reid (13 March 2015). "American Wagyu and the myth of Kobe beef". Houston Chronicle.
^ Olmstead, Larry (12 April 2012). "Nutrient'due south Biggest Scam: The Slap-up Kobe Beef Prevarication". Forbes.
^ Olmstead, Larry (7 January 2014). "Food's Biggest Scam, Part 2: "Domestic" Kobe And Wagyu Beef". Forbes.
^ Yomiuri Shimbun (19 July 2008). "Kobe beef — Correct information for foreign countries" (in Japanese). Archived from the original on 18 Oct 2008. Retrieved 20 July 2008.
^ Sayet, Jackie (vi October 2009). "Bogus beef: Miami restaurants say information technology's Kobe, simply it'due south not". Miami New Times.