About Kobe Beef
Japan’s Modernization and Kobe Beef Under Meiji Restoration
In 1868, Kobe opened its door to foreign trade as an international port. With many foreigners arriving from abroad and settling there. Kobe soon became a cosmopolitan town, a melting pot of culture and races. At the time, the Japanese did not have a beef eating habit, however, an Englishman was about to change it all.
Historical record shows Tajima gyu cattle was first eaten in Kobe by an Englishman who obtained a draft animal from a local farmer. He must have felt it as a gift from heaven. From then on, foreign ships entering Kobe port started to ask for local cattle, which was soon called Kobe Beef.
Foreign residents in Kobe foreign concession (1868 – 1899) had social gathering periodically that was called “Kobe Club”.
Kobe Beef Fascinates and Satisfies Gourmets of All Times and Places
Palatability of Kobe beef is characterized by tenderness, juiciness, flavor and savory taste.
It mainly owes to inosinic acid heavily deposited in the meat and shjmofuri, a high degree
of fat marbling that is high in unsaturated fat containing large amount of oleic acid.
Visiting Tajima gyu Cattle Feeding Farms
The top fattening farmers are interviewed. Through hard work, dedication and
determination, they won the biggest carcass competition of the year. Their
skills, knowledge and experience all play a part to raise the champion cattle.
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