Are the cattle really fed beer? Yes, but a big reason for this is to stimulate appetite during the warm summer months. Massaging their muscles and brushing their coats with sake are also believed to ensure especially tender meat. (This information is according to the Japanese Travel Bureau)
Whether or not you believe these practices make any difference, the proof is in the beef. If any meat could be described as “pretty,” this is it. The bright white fat marbled throughout makes a stark contrast to the deep and vibrant red of the muscle. The texture is soft and tender, and both the meat and the fat are highly flavorful.
There’s no denying this is high-quality stuff and we’ve certainly enjoyed the kobe beef dishes we’ve had. We’d stop short of saying it’s actually superior to all others, though. Kobe beef seems to be one in a category of excellent meats.
What do you think?
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