Every once in a while you have probably heard of chef and food enthusiasts talking about Kobe beef. This type of meat has been considered as a delicacy and is sought after because of the quality of its meat. This is one of the first things that would come to anyone’s mind when they will visit a Japanese steakhouse San Jose.
You can get this meat from a group of cows called wagyu cattle. These cows can be found in Japan where they are being raised and bred. Many would say that you can never taste pure Kobe beef unless you would go to Japan. Even though it is very exclusive, there are a few growers that have been permitted to grow this kind of cattle.
In growing wagyu cattle, farmers have to follow a very strict standard that was established in order to make sure that the quality of the meat will be world class. An example of just what farmers do to maintain the quality is massaging the sides of the cattle. This is believed to make the meat tender and have a rich flavor.
What makes Kobe beef different from other kinds of beef is that it is very tender and has a taste that would make anyone want to eat some more. However, what makes this unique from the rest is its marbling. This beef has more fat in its muscles, which is one reason that it tastes so good.
Every person who is into food are aware that pure Kobe beef is expensive and it would be so hard to find a restaurant that serves it. This is because it is very difficult to import this meat from Japan. If you will consider the way it is being raised and it exclusiveness, you will understand why it is so costly.
Although Kobe beef is usually associated with steaks, there are also other ways that it is being served. This is being used by many chefs in dishes that are stir fried. Sometimes, customers can be served with raw cuts so that they can include it in their hot pot.
It is nice to eat in a japanese steakhouse San Jose every once in a while especially during special occasions. This is because you are sure to have a very delicious meal especially if you get the chance to try wagyu beef.
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Author: Megan EdwardsThis author has published 7 articles so far. More info about the author is coming soon.