Everyone has heard of Kobe Beef, though very few have experienced its light, thinly ribboned marbling, or experienced its umami-packed, delightful melt-in-your-mouth tender bites in search of a truly unforgettable meal. The aura surrounding Kobe Beef stems from its meticulously controlled quality standards and zealously guarded distribution. Minimum purchase quantity of 2 packs. Read more here. As a varietal of Japanese Wagyu, Kobe Beef is most limited in quantity and more iconic both in Japan and overseas. Made from 100% American Wagyu beef. Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content. All of the Wagyu beef from Kobe is of Tajima - Grain Fed for 500 Days : Tajima Wagyu cattle are grain fed for 500 days. The price for this product is set by the individual retailers and varies among them. Every cut of certified Kobe Beef originates from 12 ‘super father’ Tajima bulls who are chosen by the Hyogo government, and whose offspring are raised by a handful of farmers within an officially designated geographic region. At Crowd Cow, we offer only the upper end of Kobe Beef, A5 rated cuts. To try this exclusive beef is to experience luxury at its finest — a once-in-a-lifetime treat to be savored for its outstanding quality and appreciated for its rarity and standards of production. Even among “Tajima-gyu” (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing & Distribution Promotion Association deserve the title "Kobe Beef". Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. In Japan, all cattle are registered with a certificate indicating the farm, family tree and date of harvest, among other things. Meat from animals of this strain only, raised only in Hyōgo Prefecture , may be approved for marketing as Kobe beef . Join the discussion today. Crowd Cow is honored to have earned our license and to work with Kobe farmers and processors as an official member of the Kobe Beef Association. Even today, less than 10% of it is exported out of Japan. Please click on each retailer to see that retailer's price for this product. : 8 One of these is the Tajima strain (Japanese: 但馬牛, Tajima Ushi or Tajima-gyu). 12 oz. The judges described the product as; "extremely tender, yet still firm to the palate. Finish with sea salt, a touch of soy sauce and wasabi, or even miso paste and a fried garlic chip for the most elevated eating experience. Kobe is a delicacy, prized for its luscious marbling and extraordinary richness. Address. (Hyogo’s capital city is Kobe, thus the name). Keep refrigerated. What qualifies Japanese Wagyu as “Kobe Beef”? Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Johnsonville Breakfast Sausage, Original Recipe. Kobe Beef is synonymous with luxury — its name instantly recognizable. This specific cattle has a certification from Japanese Authorities which proves that this beef is 100% JAPANESE Wagyu Kobe Beef Rib Eye Steaks. For food safety, cook thoroughly to an internal temperature of 160 degrees F as measured by a food thermometer. Search. Like other A5 Japanese Wagyu, A5 Kobe Beef is highly regarded for its exceptional marbling which “melts-in-your-mouth” and comes from the Kuroge Washu breed of cattle. Log Food. For example, for Kobe Beef, we have obtained only 5 animals and therefore only 5 certificates. Fat 47g. Kobe Beef is is a variety of Japanese beef from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. Fitness Goals : Heart Healthy. Only a handful of certified farmers are even allowed to raise them in this region — of 5,500 qualifying heads of Kobe Beef produced per year, only 10% are marked for export worldwide, guaranteeing that only the most premium beef bears its name. Read more on our blog. After slaughter and grading, only half the Tajima cattle qualify as Kobe, 3-4,000 head per year, less than one midsize U.S. cattle ranch. What you need to know about Kobe Beef Wagyu comes from different breeds in Japan, such as the Tajima , the Shimane or the Kedaka . Snake River Farms American Waygu ground beef is a restaurant quality product that is rich in flavor and amazingly juicy. Tajima Tajima - Kobe Ground Beef. : Calorie breakdown: 73% fat, 0% carbs, 27% protein. Japanese Wagyu Ground Beef - 10 lbs 10 lbs of high quality ground beef produced from diligently sliced Japanese Beef . Wagyu is a breed name, but Kobe is a brand name. Last year, Kuroge Washu beef raised in Kagoshima earned the highest average scores across 11 competitive categories at Japan's prestigious "Wagyu Olympics" — beating out entrants from other regions including Kobe Beef. Purchase their meats and share their page. Calorie Goal 1,750 cal. Thaw in refrigerator or microwave. Simply put, Kobe Beef is Japan’s most luxurious food. A pinch of fine sea salt is recommended to bring out Kobe Beef’s natural flavors. 1 oz. What is the difference between Kobe Beef and other Japanese wagyu? 10 ct. Old El Paso Seasoning Mix, Taco, Original. How does this food fit into your daily goals? The tightly-controlled regional farmers and processors that handle Kobe Beef produce only 5,500 qualifying head of cattle per year, only 10% of which are made available for export overseas. * FREE delivery on your first order with Express. Order groceries online for Delivery or Pickup. All Kobe Beef is Wagyu but not all Wagyu Beef is ‘Kobe’. Kobe Wagyu A5 Ribeye: The one and only, real-deal Kobe beef. However, massages or feeding the animals beer or sake is most certainly not a part of any farmer’s routine. D’Artagnan Premiere Flight of Ground Meats, 8.5 lbs (4) 16 oz Domestic Ground Wagyu Beef (2) 12 oz Cervena Gold Label Ground Venison (2) 12 oz Grass-fed Ground Lamb (2) 12 oz Pasture Raised Ground Bison ; Ships Uncooked & Frozen, UPS 2nd day air Kobe Beef is instantly recognized throughout the world as an icon of Japan and as one of the culinary world’s most precious and luxurious gourmet food items. A5 Kobe Beef Ribeye & New York Strip Pair. Each retailer has a pricing policy that can be found on that retailer's page. Yes! It becomes Kobe beef when it's 6 or higher. In the culinary world, Kobe Beef is considered one of the most precious and luxurious gourmet food items. 73 % 20g Fat. Read more on our blog. Japanese Rib Eye Steaks - Grade 10-12 Here is the, very top quality Beef on the globe. Cattle was used as draft animal and was an integral part of farmers’ life until the mechanization of farming took over in the 1960’s. Menu. Thanks to our nomination and acceptance into Japan’s exclusive certification program with the Kobe Beef Association earlier this year — which builds upon our years of work with Japan’s top Wagyu regions, including Kagawa Olive Wagyu, Kagoshima A5 Wagyu, Iwate-gyu and others — we are able to offer it on Crowd Cow. Do Kobe Beef cattle get massages and drink beer or sake? Shop similar items at The Food Emporium. However, Kobe Beef is bred from only 12 master bulls of the Tajima bloodline, a subset of Kuroge Washu, and is raised by a handful of farmers in Hyogo prefecture. There is only one Kobe Beef, and it is known throughout the world for its exceptional quality and its high standards. Halal at Giant Eagle. Follow the farm to find out when they are featured. 60 / 2,300g left. Giant Eagle homepage. 16 oz. Show Map or get Directions. Refrigerate leftovers immediately or discard. In fact, it wasn't until February 2012 that the first Kobe beef shipment was sent outside Japan—to Macau. Tajima Wagyu is prized for its ability to develop extremely high degrees of marbling, and each year, only a few thousand cows are certified Kobe, making it exceedingly rare. Today, there are only 8 US retailers authorized to sell this rare, premium product, and only 37 US restaurants have the certification to serve it. When Tajima beef is raised in Hyogo prefecture and meets certain criteria, it can carry the brand name, Kobe Beef. Read the Tajima Kobe Ground Beef Patties discussion from the Chowhound General Discussion, Ground Beef food community. $7.99 Buy Now. Kobe beef. The Kobe Beef Association qualifies and hand-approves auctioneers, distributors and retailers, including Crowd Cow, to sell this small amount of luxurious beef. If you would like to try the one and only Kobe Beef, there are only 37 restaurants in the U.S. that are licensed to serve it. Keep refrigerated or frozen. Will I receive a certificate of authenticity with my purchase? Often Bought With. Simply grill each strip on a stainless steel pan using high heat and without any oil, searing the outside until a crust forms and cooking just enough to melt the interior fats. It is impossible to say exactly what you are getting in your "Kobe" slider, or $100 Faux-be strip, but one thing is certain - it is not Japanese Kobe beef. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Tajima 80% Lean Kobe Ground Beef 20% fat. Oscar Mayer Wieners. Cook thoroughly. Over 4 years ago, co-founder Joe Heitzeberg, traveled to Awaji Island, Hyogo Prefecture — where over 70% of Kobe Beef cattle are raised — to discover how Kobe Beef is produced, rated and auctioned. First and foremost, it must come from Tajima cattle—a type of Japanese Black—and even more restrictively, must be descended from one of that government's 12 ideal bulls. The best of these offspring, which are rated A4 or A5 by sanctioned auctioneers, receive the Japanese chrysanthemum “Nojigiku-han” mark — a symbol of authenticity. Shop Tajima Kobe Ground Beef - 16 Oz from Safeway. Kobe Beef cattle are determined by strict selection from thoroughbred Tajima Beef cattle, and are of the highest quality. Oscar Mayer Center Cut Original Bacon. Cattle must be of the Tajima bloodline (a subset of the Kuroge Washu breed); be born and raised in Hyogo prefecture by farmers who are nominated and accepted into the Kobe Beef association; be professionally rated by member organization inspectors; and must achieve at least an A4 or A5 score for meat and marbling quality. Today, we’re proud to have earned our license to bring this one-of-a-kind Wagyu to you — an exceptionally rare, culinary masterpiece that very few people will ever have the chance to experience. Keep hot foods hot. - Tajiri (Tajima) Line : The Tajiri or Tajima Line is known to have outstanding genetic excellence of meat and has the most refined marbling, which allows it to melt into the meat, thereby producing beef of finest flavor. Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan. Kobe Beef is as much an experience as it is a meal. There is only one true Kobe Beef. Average weight: 1 lb. Fresh Groceries at great prices from all your favorite stores - in as fast as 1 hour! There are 250 calories in 4 oz (112 g) of Tajima Kobe Ground Beef. You will receive a facsimile of one of these certificates along with the cuts of meat of your purchase. 2 pounds ground Kobe beef (see Cook's Note) 2 large eggs 1/2 teaspoon seasoning salt. In fact, we have the world’s only Japanese Wagyu membership, which gives you 5% off and FREE shipping, plus early access to debuts like Kobe Beef. The calves must also be born, fed, and processed in the Hyogo prefecture. For your protection, follow these safe handling instructions. And while others may claim it, Holy Grail Steak Co. is the only online retailer certified by the Kobe-Niku and your only source for authentic Kobe Beef. 12 oz. The Kobe Beef Association exerts control over every aspect of its creation. Cooked hot and fast in the traditional Japanese cooking style, the fat from the Kobe will render out and help create a perfect, crisp sear on the outside, with a supremely tender, ultra-marbled middle — giving you the perfect symphony of textures. Read more on our blog. Kobe is a city on the southern coast of Japan's main island. The ground beef we provide right here at huntspoint.com is full of mouth-watering zest which will make just about any beef or/and meat plate enthusiast enclosed in … Johnsonville Breakfast Sausage, Original Recipe, Old El Paso Seasoning Mix, Taco, Original, Jimmy Dean Premium Pork Sausage Roll, Regular, Kraft Finely Shredded Mexican Style Four Cheese, Personal shoppers pick all the highest quality items for you. So what sets Wagyu apart from other kinds of cattle? Since then, Crowd Cow has learned about Japan's unique traceability system, meticulous ratings, qualifications and standards that take place at the local, provincial and national levels, and built lasting relationships with the Japanese government and leaders in the field of Wagyu. Tajima gyu cattle as draft animal. Serving suggestions: lettuce, tomatoes, onions, ketchup, mayonnaise and mustard However, Kobe Beef is bred from only 12 master bulls of the Tajima bloodline, a subset of Kuroge Washu, and is raised by a handful of farmers in Hyogo prefecture. Product quality In 2017 Tajima Wagyu was awarded the prestigious title of Grand Champion Wagyu Brand at the Australian Wagyu Association Branded Beef competition against a field of 19 other Wagyu brands. Buy Tajima 100% Lean Kobe Ground Beef (1 lb) online and have it delivered to your door in as fast as 1 hour. And what makes Kobe beef so special that it regularly commands the highest per-pound prices on the market? Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. There are few things in the world that are as iconic. Just one roughly 14-ounce steak costs about $350. While hitchhiking, my ride (Ishii-san) brought to a farm where he knew the CEO. To officially qualify as “Kobe Beef”, the cattle must be graded through a meticulous 8-point certification process. Very few people in the US can say they’ve had authentic Kobe Beef; Kobe represents less than 0.25% of Japanese Kuroge black cattle raised in Japan, and just a small fraction of that is imported into the US. According to Holy Grail Steak Company, fewer than 1000 head of true Kobe cattle are exported from Japan annually, making this one of the rarest types of wagyu in the world. Huntspoint.com is offering Japanese Wagyu Beef Steaks with the highest grade of marbling, grade 9-12, in Rib Eye steaks … ... 80% Lean Kobe Ground Beef. Bite-sized portions are best, and, with just a simple seasoning of salt, you’ll find that the intense umami that Japanese A5 Wagyu is known for carries all the flavor you need. It's better for the farmers, the animals, the environment -- and you get the best tasting craft meat anywhere. In addition to impressive quality standards for raising it, there are tightly controlled standards for selling it. Our expertly-curated portfolio represents the spectrum of steak, from tender grass-fed Angus to an unparalleled array of A5-grade, single-farm sourced Japanese Wagyu. Pink Himalayan salt and freshly ground black pepper 1 tablespoon grapeseed oil Your favorite burger buns, for serving. “A5-12” is given to Kobe beef carcass that scores the best mark in all categories of yield, meat quality and marbling. Juicy, silky, enduring flavour, THE WORKS". Naoki Yamanokuchi runs his fattening farm in Awaji Island has constantly producing A5-12 grade Kobe beef. It was said that at the time meat culture was not established, it was the British who first eat Tajima beef in Kobe for the first time. Keep raw meat and poultry separate from other foods. Daisy Sour Cream. 10 ct. Oscar Mayer Cheese Dogs. Sodium 2,240g. We accept Visa, Mastercard, Discover and American Express. Browse our wide selection of Ground Beef for Delivery or Drive Up & Go to pick up at the store! Kobe opened its doors to foreign countries as an international port in 1868. Most of all, Kobe Beef earns its reputation with each delicate, velvety, umami-packed bite. Once you've tried their product, rate the flavor of what you've eaten. Kobe beef is made from pureblooded Tajima gyu cattle only whose stringent quality control is explained in the subsection “Criteria for Kobe Beef”. As a varietal of Japanese Wagyu, Kobe Beef is most limited in quantity and more iconic both in Japan and overseas. Tajima Beef, Ground, Kobe. Daily Goals. Learn more about How to Enjoy Kobe at home. GetGo - Plainfield Giant Eagle Not your store? Cholesterol 230g. This cosmopolitan city where many foreigners immigrated to was an intersection where Japanese tradition and foreign culture met. The Tajima beef that's marketed today is known as "Tajima beef produced in Hyogo Prefecture", which means it's beef from Japanese Black cattle that have been raised and fattened in Hyogo Prefecture, with a BMS of 3 to 5. This specific cut is the The King of the Steaks. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. We proudly mark each purchase with the Kobe Beef Nojigiku-han chrysanthemum trademark of hand-approved, 100% authentic Kobe Beef. In order to be called Kobe beef, a specific set of criteria must be met. We suggest sharing this singularly outstanding food with others, and to experience each the delicate, umami-packed bite one person at a time. Tajima Japanese Kobe Beef wagyu beef has extraordinarily advanced level of marbling which exists within Japanese beef breed Tajima only. Contrary to popular belief, the magnificent marbling and exceptional taste of Kobe Beef comes mainly from its unique genetics — the Tajima bloodline subset of the Kuroge Washu breed, native to Japan and raised in Hyogo prefecture. Although each farm’s practices vary, maintaining each animal’s well-being and nutrition is an essential part of every Kobe Beef farmer’s core focus. 250 / 2,000 cal left. 3061 E Main Street Plainfield, IN 46168. All Kobe Beef cattle are born and raised in Japan's Hyogo prefecture under the strictest breeding guidelines, fathered by 1 of 12 bulls chosen annually by the government for perfect marbling. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. In order to earn the designation or appellation of "Kobe beef," the Wagyu cattle must have been fed in confinement for an extended period in the Kobe region and meet rigid production standards. 20 / 67g left. Kobe Beef cattle are often mistaken as cows bred in Hyogo and Kobe, which when slaughtered become Kobe Beef by default, but this is a major misconception. When consumers hear the term Kobe, the first thought that comes to mind is typically not a city in Japan, but rather a juicy steak right off the grill. Kobe beef cooked with traditional teppanyaki-style (iron griddle) According to Bon Appetit, the Hyogo government keeps the 12 best bulls in a special facility, and all cows are inseminated from these top 12 males.The strict control of the genetics involved in producing Kobe beef keeps it exclusive to the region and ensures that it remains pure. Serving Size : 112 g. 250 Cal. Yes, you will receive a copy of the certificate with your order. 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