Close-up of the life of the 'prince princess' of Kobe beef

Breaking into Kobe beef farm in Japan - where farmers daily loot, massage and give cows beer.

Kobe beef is known to be one of the most expensive dishes on the planet. It is estimated that the value of one pound (about 0.454kg) of this meat amounts to more than 300 USD (more than 6 million VND). Many people said that to feed Kobe beef for delicious meat, farmers even had to give cows to drink beer, listen to music or massage them.

So what is the truth behind those words? Let's visit Kobe beef farms in Japan to better understand these things.

Kobe beef belongs to Tajima-ushi cow breed, a unique breed of Kobe, Japan. They are raised in the origin of cherry blossoms from the second century to draw power for the cultivation of Japanese rice and goods.

During the Edo period (1603 - 1867), Japanese people hardly knew the taste of Kobe beef, because from the Buddhist point of view, they did not eat meat of animals or four-legged cattle. It was only when Emperor Minh Tri reformed (1868) that this custom was gradually removed.

During this time, those who had the opportunity to taste Kobe beef were soldiers. According to many historical documents, when participating in battle, Japanese soldiers were able to eat a beef ration, which helped them gain more fighting power.

A Kobe beef farm

However, when repatriated, they no longer have that opportunity. This unique taste of beef flavor is so strong that many Japanese soldiers have to find ways to steal this meat and create Sukiyaki (a hotpot with beef and vegetables).

When beef became popular, Kobe beef began to be noticed and raised on Kobe farms. Luckily, it is the divided terrain of Japan that makes Kobe cows to be separated from other cows.

Over time, this separation makes Kobe cows gradually have specific gene characteristics, leading to their unique meat flavor, 1-0-2 in the world.

Food, troughs are extremely clean to ensure the health of cows.

Drinking water must reach purity - it is unquestionable.

Kobe cow raising process is very strict. The food of Kobe cows is selected - it is all very nutritious food like young rice, fresh grass; while drinks are extracted and purified water (some people have to drill wells up to 180m underground to get water for cows to drink).

The story of Kobe cow drinking beer is real and has happened.

Especially in summer, cows are allowed to drink beer or sake. According to the explanation of Japanese farmers, the hot and humid summer weather makes food often stagnant in the cow's body.

So, they give Kobe cows a beer and sake to stimulate them to eat more and also make food easier to digest.

And yet, with the concept of Kobe beef will give meat better in a relaxed state, Japanese farmers are very interested in the 'soul' aspect of cows.

There are farms and ranchers who listen to classical music and spend hours talking and caressing them.

Straw brooms are specially made to massage Kobe cows

One of the most famous methods of Kobe cow care must mention that Japanese farmers massage with straw brooms (or bare hands) for them.

In their conception, the massage will help the cow reduce stress, while reducing the amount of excess fat on the cow. Then the Kobe finished beef fibers will be softer and tastier.

Kobe beef is always bathed as a "king".

Besides, every day, Kobe beef is also bathed clean, sometimes with different types of wine. In the traditional thinking of Japanese people, this work helps cows to relax their muscles and beautify their skin, thereby positively affecting meat quality.

Cows are taken care of since childhood

It is not an exaggeration to say that raising Kobe cows is an 'art' . Kobe beef is raised from babies and each farm usually only raises from 10 to 15 children / year.

According to many farmers, the low-calf raising helps them take better care of each individual, enabling them to give the best meat quality.

After Kobe beef has grown, they will have to undergo a stringent inspection process before being slaughtered for meat. Kobe beef is qualified to be a pureblood born in Hyogo Prefecture, raised in Hyogo, castrated to ensure 'virginity'.

 

The image of Kobe beef is "stamped" with the correctness.

With this process, only about 3,000 individuals of Kobe cows are processed for meat every year. Therefore, Japanese people want to eat Kobe beef often to wait for months before their turn.

Kobe beef - the dream of every famous chef in the world.

With nurturing process such as 'prince, lord' , Kobe beef is named the best beef on the planet. In the world, they are processed into many different delicious dishes such as hotpot, sashimi, grilled beef .