The reason why 100% Kobe beef you are eating in Vietnam is fake

Japan is considering adopting the trademark protection law for its traditional specialties, such as Kobe beef, in the face of widespread use of its products.

Forbes reports that many markets around the world are using Kobe beef brands to deceive consumers while in fact, these cows are exported less than 10% outside Japan.

In fact, these companies have "cheated black children". They imported the Wagyu cow - Hoa ox cow or Japanese cow, raising it according to the Japanese method and claiming it was Kobe beef. In fact, Wagyu cows are raised in different places in Japan, but never called Kobe cows .

This is similar to the situation of Phu Quoc fish sauce in Vietnam, when many companies are elsewhere, even other countries make fish sauce according to the standards of Phu Quoc people and claim that it is Phu Quoc fish sauce.

Kobe beef with fat spreads, an outstanding feature of this specialty.

Japanese Wagyu breeds include many types such as Kobe, Mishima, Matsusaka, Omi or Sanda. The most famous is Kobe beef of Kobe city, Japan Kinki region.

However, to be recognized as a piece of Kobe beef, the process of breeding and producing this breed is very strict and sophisticated. There are about 7 basic standards if a piece of beef is recognized as Kobe beef in Japan.

A Japanese restaurant needs a lot of papers and proofs to be able to sell Kobe beef.

First, cows must be born in Hyogo Prefecture , Japan Kinki region and raised here.

The next process, the cows must be castrated to ensure the purity of the piece and each cow must not weigh more than 1,034 pounds (about 500kg). After that, the meat process must take place in Kobe, Sanda, Kakogawa, Himeji or Nishinomiya with traditional techniques and processes.

The ratio of fatty meat after the meat process, also known as the BMS index, must be above 6 . The quality of meat after processing must reach 4-5 stars according to standards. In particular, the total weight of processed meat from a cow cannot exceed 470kg , if more than this, the meat quality is not up to the standard of Kobe beef.

Beef at the slaughter plant.A5 sign shows the quality of beef.Blue star mark confirms this is Kobe cow.

It is not necessary to discuss the rigidity of meat quality, only the meat-making process must take place in certain parts of Japan (Kobe, Sanda, Kakogawa, Himeji Nishinomiya) is enough to understand never having a story Kobe cows are brought to Vietnam or any other country in the world to raise and raise meat ; because it will not be called Kobe beef anymore.

There are about 260 pages in Japan Kinki region that are qualified for Kobe beef farming and with such strict procedures and standards, the number of genuine Kobe beef produced is not much.

Every day only a few cows are qualified and shipped. This makes Japanese people only able to enjoy this specialty every few months.

Forbes said that the types of beef advertised as Kobe in the market outside Japan are all fake. These types of beef should only be called Japanese beef, or Wagyu or Kobe beef grown in the United States.

The types of beef advertised as Kobe in the market outside Japan are all fake.

However, a name related to Kobe will definitely be more expensive and expensive than Japanese beef. The popularity and deliciousness of Kobe beef makes this item a favorite dish of many people, especially the upper class.

This makes Kobe beef prices soaring and becomes the target for many ambiguous restaurants called Kobe beef to fool customers and raise prices. Some places are also called Kobe cows to deceive consumers.

In response to the problem of counterfeit and counterfeit goods, the Tokyo government has proposed many countries, including the US, to consider tightening regulations on management of Kobe beef brand. However, the US said that Japan needed this regulation before the Washington government could enact it.

This is one of the main reasons for Japan to consider adopting the Kobe beef brand protection law recently.

Accordingly, a series of specialty brands that can only be named when produced locally will be considered by parliament in June 2016, including Kobe beef.