Kobe beef

in Japanese. citeweb|url=http://www.kobe-niku.jp/info.cfm#47|title=About revised rule of Tajima cattle born in Hyōgo, Kobe niku and Kobe beef|accessdate=2007-05-24|language=Japanese] .

Original kobe beef

Kobe beef in Japan is registered trademark by Kobe beef distribution promotion conference.citeweb|url=http://www.kobe-niku.jp/info.cfm#49|title=registered trademark for Kobe beef, Kobe niku, Kobe gyū, Tajima beef and Tajima gyū|accessdate=2008-07-21|language=Japanese] It must fulfil all the conditions as follows:citeweb|url=http://www.kobe-niku.jp/kobe_beef.cfm|title=About Kobe beef|accessdate=2008-07-16|language=Japanese]
* Tajima cattle born in Hyōgo Prefecture
* Fed by farm in Hyōgo Prefecture
* Bullock or Virgin cow, meant to purify the beef
* Processed at slaughterhouse in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
* Marbling ratio called BMSciteweb|url=http://www.vantageusa.net/reference/JapaneseMeatGrading.pdf|title=Japanese Meat Grading|accessdate=2008-07-16] is level 6 and above.
* Meat Quality Score is A or B
* Gross weight of beef is 470 kilogramme or below.

In accordance with popular belief, the cattle are fed sake and beer, and they are massaged and brushed for setting fur and fed on grain fodder. [Mail magazine entitled "Kobe Merumaga Club" June 2 2002 issue by Kobe City Office] [ [http://nwj-web.jp/cover/contents/20070919.html News Week Japanese edition September 19 2007 issue] ] A Kobe beef distribution promotion conference plans to make a pamphlet in foreign languages detailing Kobe beef due to the ambiguation of what actually constitutes Kobe beef, and the fact many tourists who visit Japan get unfactual information.citeweb|author=Yomiuri Shimbun|date=2008-07-19|url=http://www.yomiuri.co.jp/e-japan/hyogo/news/20080718-OYT8T00915.htm|title=Kobe beef - Correct infomation for foreign countries|accessdate=2008-07-20|language=Japanese]

"Kobe-style" beef

The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu crossbred with Angus cattle, in order to meet the demand. Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagyu herds beer and daily massages.citeweb|url=http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/6345289.stm |title="Cattle on 40 pints a day of beer"| accessdate=2008-01-10 ] U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.citeweb|url=http://www.msnbc.msn.com/id/10642546/wid/6448213|title="American Kobe-style beef replaces the real thing"|accessdate=2007-07-18] This has been brought into question, however, because the cattle are fed American and/or British grass and grain, which is different from the more expensive Japanese feed. [http://www.american.edu/ted/kobe.htm TED Case Study: Kobe Beef] By Meghan Staley, December 16, 2004]

After all beef imports into the USA from Japan were banned on September 10, 2001, due to the discovery of Bovine spongiform encephalopathy (BSE), commonly known as Mad-Cow Disease (MCD), [ [http://www.aphis.usda.gov/lpa/pubs/fsheet_faq_notice/faq_ahjapanbeef.html APHIS:The Importation of Boneless Beef from Japan] ] many retailers began to heavily market the U.S. raised beef as "Kobe-style". The ban on the import of Wagyu beef to the United States ended on December 12, 2005. [ [http://tokyo.usembassy.gov/e/p/tp-20051212-75.html US Embassy, Japan: Agriculture Secretary on Beef Trade Resumption] ]

See also

* Mishima beef
* Matsusaka beef
* Veal

References

External links

* [http://www.kobe-niku.jp/ Kobe beef distribution promotion conference]
* [http://www.luciesfarm.com/artman/publish/article_37.php The History of Kobe Beef in Japan]