OUR DISTRIBUTOR
MIDDLE EAST FUJI LLC
Middle East Fuji is the on and off — shore catering service provider with a proven track record of high quality standards and practice. We ensure freshest quality of produce for ships as well as hotels, restaurants and catering establishments. Our extensive experience and one-stop shop approach ensures consistency in quality and competitive service to our valued customers.
We are the first authorized importer of Kobe beef in UAE and a member of Kobe Beef Marketing and Distribution Promotion Association.
Our Faq
Frequently Asked Questions
Kobe beef refers to meat from Tajima-gyu cows certified by the Kobe Beef Distribution & Promotion Council. Tajima-gyu cows, the “motoushi” or purebred seedstock cattle, have maintained a pure bloodline since the Edo period (1615 to 1867) to the present day. Protecting this lineage has also meant protecting its delicious taste, and this contributes to the high cost of producing this delicacy. Although Kobe beef delights the palates of people around the world, it accounts for a mere 0.16% of total beef consumption in Japan. This scarcity is another factor contributing to its high price.
This is due to the many foreigners who first came and settled in Kobe from the Meiji period (1868 to 1912) onwards after Kobe became the first port to be opened to foreign trade on January 1, 1869. From then on, word of its deliciousness soon spread fast.
Kobe Beef started to be exported to Macao for the first time in February, 2012.
“Sashi” refers to the fatty content of the scarlet-colored muscle fiber. “Sashi” is classified into two types, coarse “sashi” and fine “sashi.” “Shimofuri” refers to the cut of fine texture meat having a high degree of fat marbling. A feature of Tajima-gyu cows is that they possess both fine muscle fiber and a high degree of fat marbling.
Breeding farms rear mother cows to give birth to calves, while feeding farms raise and care for these calves so that their body mass increases and meat quality improves. Both types of farms require specialist skills and knowledge, and some farms, of course, take on both roles.
As well as dried pasture forage and grasses such as rice straw, they are fed a diet of nutrition-rich feed supplements made by blending together soybean, corn, barley, wheat bran, and various other ingredients. They are given no pasture grass at all to eat. Water, too, is very important besides feed. This is the reason why there are many cattle-rearing farms in areas with good, clean water.