All about Kobe beef, the world-renowned Japanese beef

Kobe beef is a Japanese beef that is world-renowned for its quality. Terry Pomerantz describes the origins of this exceptional meat and how he serves it to his guests.

Origins of Kobe beef

Originally from Japan, Kobe beef is the original name for Tajima beef, a branch of the Wagyu breed. Originally, Kobe beef, known for its medicinal properties, was reserved for the emperor and the lords.

Breeding of Kobe beef

The care given to the breeding of Kobe beef is remarkable! It is an art! These oxen are raised exclusively in the Hyōgo region, facing the sea. After birth, the calves are fed with grass milk for 7 months.

At 7 months, the best calves will be fed rice and beer for 2 years. In addition, to avoid any form of stress, each calf is massaged daily with sake to the sound of classical music.

Japanese Tajima Kobi Beef

What makes this Japanese beef different?

“For one thing, the price!” exclaims Terry. “Kobe beef is very, very expensive! At a restaurant, expect to pay over $350 for a 10-ounce steak. The flavor of this beef is very rich. Kobe beef has been compared to the rarest caviar or an exceptional wine! Only a true master butcher has perfect control over how to slice this uniquely tender meat, which is almost white because it is so marbled.”

How do you cook Kobe beef?

When Terry Pomerantz decides to serve Kobe beef to his guests, he serves it as a starter. “This meat is very rich and melts in your mouth like a pan-fried foie gras. I find that Kobe beef is too rich to serve as a main course. I prefer to serve it as an appetizer.”

For four guests, Terry cooks a 10-ounce piece of Kobe beef over low heat, which he then slices into thin strips and places in the center of the table. His guests can then enjoy 2 or 3 pieces of Kobe as an appetizer with a nice red wine.

“If you cook your Kobe on the BBQ, don’t grill it at 700 degrees! Kobe is a delicate meat that should be cooked on the lowest possible heat, just long enough to melt the fat. During cooking, I always add a pinch of Kosher salt.”

“If you have the opportunity once in your life to taste Kobe beef, you will surely not regret this imperial taste experience! Itadakimasu! ( 頂 )”

Grilled Kobi beef

Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.