Kobe beef

Kobe beef is considered as the most expensive ($500 a pound) and the most elite beef in the world. It is famous of its high degree of marbling (also described as snowflake like fat in between the beef), its tender texture, and its flavor. It is described that Kobe beef has the consistency of foie gras and the tenderness of a filet mignon. Kobe beef originated from Japan’s Hyogo region. This region is very much isolated from other parts of Japan, thus, when the cattle were introduced to Hyogo, they developed their own unique genetic characteristics. The Hyogo cattle were fed with apples and beer (beer stimulate them to eat more), massaged by Japanese rice wine, listen to music, and drink a bottle of beer every day. All these measures are to relax the cattle’s muscles. Moreover, Kobe beef is divided into different levels (A1, A2, A3, A4, A5) according to their degree of marbling. There are multiple ways to cook Kobe beef. Stir fry and sukiyaki are some common ways to cook this expensive beef. Kobe beef cooked right should be crispy on the outside and pretty raw inside. Like other beef, Kobe beef has to rest to contain the juice inside the beef before serving it.
Because Hong Kong is quite close to Japan and Kobe beef is very popular in Hong Kong, I am very fortunate to have a chance to taste Kobe beef. I was amazed by how the beef literally melts in my mouth and the tenderness of the beef. I think it is incomparable to sirloin, rib eye, and filet mignon, not because Kobe beef is really that much better, but because it is a whole different way of eating beef/steak.