Kobe Wagyu Beef & Sushi
1,615 views · Published 10 May 2014 · 1:28 · Indexed 27 October 2026
Channel: Shiran De Silva · 2014 · Howto & Style
Kobe beef (神戸ビーフ Kōbe bīfu?) refers to cuts of beef from the Tajima strain of wagyu cattle, raised in Hyogo Prefecture, Japan. It is known that the cattle are been stroked and combed so their their appetite is well balanced. Also they are in a stress free environment. There four breeds of Wagyu cattle: the Akaushi (Japanese Red), the Kuroushi (Japanese Black), the Japanese Polled and the Japanese Shorthorn. Tajima is a strain of the Japanese Black Japanese Meat Quality Score Japanese quality meat scores are qualified by four factors: marbling, color and brightness, firmness and texture, and fat color, luster and quality. Each factor is graded from 1 to 5, with 5 being the highest score. BMS Beef Marbling Standard. BMS is a score rating given to red beef for the amount of intramuscular flecks of fat which give the meat a marble like pattern.
