Discover the world's best beef that is more expensive than Kobe beef

At 9 million VND / kg, you will feel the "Hida beef is so soft that it almost melts in your mouth".

The best beef in the world

Japan is known as the home of the world famous Kobe beef for its deliciousness and expensive price. But there are many other breeds of cattle here and Gifu is the place where Hida beef specialty is produced - a type of beef that is more expensive than Kobe.

So what is the truth behind those words? Let's visit Hida cattle farms in Japan to satisfy the curiosity about this famous beef.

Hida cows raised in Gifu province belong to the black-haired cow breed - one of the 4 most delicious and most valuable breeds here and has partly created the reputation of beef in the country of the Rising Sun.

Having just appeared in Japan around the 1980s, it can be said that Hida beef is the result of a quintessential combination of innovation of nourishing techniques and selection of the best breeds.

In 1982, the cow named Yasufuku of Gifu Prefecture won the best bulls award in Japan. It is considered the 'father' of this Hida breed.

The cows that are bred from Yasufuku cows are always bought at sky-high prices in auction sessions on the beef cattle market. By 1993, Yasufuku cow died after years of breeding and helped create 40,000 calves.

The quality of Japanese beef is judged on many standards, the most important of which is the meat and fat ratio called BMS.

There are 12 BMS levels, based on these factors, now Hida beef is assessed as 'standard' and 'more rigorous' than Kobe beef.

This new breed of cow is produced mainly for domestic market, especially Hida beef has very limited quantity.

Currently Japan only exports their famous beef to some countries around the world so not all consumers have the opportunity to enjoy this premium food .

The characteristics of Hida beef are white fat veins distributed alternately among the pink flesh with almost similar proportions. Praising this type of beef, many visitors have described 'Hida beef so soft that it almost melts in the mouth'.

A finished Hida cow costs about 10 million yen (1.7 billion dong). Each cow can separate about 300kg of meat. Hida beef brought to compete with other types of beef in Japan cost up to 50,000 yen / kg (nearly 9 million).

Inherited by excellent nourishing techniques of Japanese people, like Kobe cow, Hida beef breeding process is also very strict.

In addition to eating nutritious foods like young rice, fresh grass, bathing with warm water, drinking pure water, even beer and sake to stimulate digestion. The barn temperature must always be maintained at 27-28 degrees Celsius and strictly tested.

Moreover, therapies that help cows relax are also thought to be very effective to improve meat quality. At cow farms in Hida, from early morning to dusk, cows are told to listen to soft symphonic songs .

They are also massaged daily with 'straw brooms' to help relax and dissolve excess fat. Not only that in some farms, when combing cows, it is also bathed with shochu wine to beautify the skin, while helping to detoxify cows.

In order to produce superior quality meat, Hida cows must undergo many rigorous tests , meeting all the strict standards of color, fat, firmness and aroma before surgery.

Another special thing to make this premium beef according to Japanese professional breeders is that farming techniques are not a complete determinant of beef quality.

In Gifu, the same genetic element and special soil characteristics are 'crucial' factors. That is also one of the reasons why Hida - the best known beef in the world today is so expensive.