- 1. INTRODUCTION
- 2. THE JAPANESE BEEF
Here at H・M Ryochi Co., Ltd is able to supply high quality Authentic Japanese Beef to all markets. We also process all beef through it’s own modern on site boning room.
Boneless Beef cuts can be tailored to meet any specifications.
100% HALAL GUARANTEED
2.3 So what is different between Wagyu and Kyushu beef?
From the view of quality, the meat is similar to Wagyu meet as they are given the similar fed stock, grain fed. However, the fat quantity is lesser than Wagyu as they are the product of crossbreed. Nevertheless, the breeding environment for Japanese Kyushu beef is exactly the same as Wagyu beef product. Which, all the cattle are placed in a small group in every ranch to make sure the cattle have a stress-free environment. This method produces a good quality of meat.
Compared to Kyushu beef, Wagyu offers tenderness in taste and has ‘shimofuri’ which is also known as marbling that is referred to the beautiful pattern of the fat sees on the meet. This texture gives the beef its “melt in the mouth” tenderness and moisture which cannot be found at any other beef. Click here for more about Halal Wagyu.
For more info about the beef parts and Japan cutting specification, please refer here.
Kobe beef (神戸ビーフ Kōbe bīfu) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan’s Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, “the three big beefs”), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe beef is also called Kobe niku (神戸肉, “Kobe meat”), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, “Kobe cattle”) in Japanese.
Cattle were introduced in Japan in the second century as work animals used for rice cultivation. Because of Japan’s “difficult terrain and sparse arable land” due in part to its mountainous topography, cattle were bred in small, isolated regions, yielding herds with unique qualities in their meat.
After the Meiji Restoration, beef consumption remained low, but it has steadily increased since the end of World War II. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s.
In the late 19th century, native Japanese cattle were interbred with European breeds, including Brown Swiss, Shorthorn, and Devon. The cattle originally recognized in 1943 as “Kobe beef” were cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle—Akaushi (Japanese Red/Brown), Kuroushi (Japanese Black), Japanese Polled, and Japanese Shorthorn. Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).
In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark. It sets standards for animals to be labeled as Kobe beef.
In 2009, the USDA placed a ban on the import of all Japanese beef to prevent the Japan foot-and-mouth outbreak from reaching US shores. The ban was relaxed in August, 2012. Shortly thereafter, Kobe beef was imported into the US for the first time