Kobe Steakhouse restaurant & Lounge teppan teppanyaki sushi live music
562 596 99693001 Old Ranch Pkwy
Seal Beach, CA 90740
Authentic Japanese Kobe Beef
What makes it so special?
"So in theory Japanese beef, including Kobe, is again available in this country (in minuscule amounts). That’s the good news for beef fans. The bad news is that the vast majority of what is advertised as Kobe beef continues to be counterfeit, and it remains very difficult for consumers to tell the difference – at least until they taste it," -Larry Olmsted, Forbes
Beef grades in both the U.S. and Japan are based on the amount of fat that marbles the meat. The higher the fat content, the higher the grade it receives by it's respective governing authority. As an animal generates fat, it is first stored in the belly. Second, it will sourround the muscles. The third space where fat is stored is between the muscles but the last place an animal stores fat is between the strands of muscles. This last stage of fat collection that is very time consuming and what is most prized when it comes to the quality of beef, the flavor, and ultimately its grade. The more "marbled" the beef is, the higher the grade.
USDA Grading ranges from Select grade to Prime grade beef, with Prime grades carrying significant marbling which translates to a much more flavorful and tender steak. Select grade beef contains about 2-4% marbling and is used at most lower-end restaurants. Choice has about 4-10% fat and makes up about half of all beef. Prime has significantly higher amounts of fat and is usually reserved for premium restaurants.
Kobe beef on the other hand, comes from a specific breed of cattle called Tajima-gyu cattle. Kobe beef is highly prized by connoisseurs for its flavor, tenderness, and most of all, the richness that comes from a high percentage of marbling whose chemistry makes it literally melt in your mouth, much like butter. Although many tall tales circulate regarding why from massages by their caretakers to beer and sake diets. However, the breed is genetically disposed to have intense marbling, almost 4 times as much marbling as a prime steak, helping it look snow white in comparison. The intense marbling, rich flavors, and the rarity of the Kobe beef command extremely high prices, upwards of $200 per steak or more depending on the grade. Kobe beef's grades range from A1 to A5, with A1 being the lowest grade and A5 being the highest. But don't be fooled by A1's rating, it is still much higher grade beef that any prime steak from U.S. breeds.
American or Australian Wagyu does exist, but is most likely a diluted version meaning other breeds of cattle were cross bred with the Tajima-gyu
cattle. Also, there is no regulatory body overlooking the quality of these steaks. Being labeled and served up as Kobe beef, they take in high prices but might not be better than your typical prime or choice cut of meat. Remember, nothing tastes like a 100% authentic Japanese Wagyu Kobe beef.
Buying Beef: The Zen Of Beef Grades And Labels, And Busting The Kobe Beef Myth