Kobe Beef Health Facts: Biochemistry tests by Washington State University on wagyu fat, (Wagyu Kobe Beef), indicate that the fat from this breed has a healthier fatty acid profile. In addition, this breed also has an unsaturated-to-saturated fat ratio of 2-to-1, instead of 1-to-1, which is characteristic of regular beef.
Kobe Beef refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. Kobe Beef is generally considered to be a delicacy and Kobe Beef is renowned for its flavour, tenderness, and fatty well-marbled texture. Kobe Beef can be prepared as steak, sukiyaki, shabu shabu, teppanyaki and more. * Recipes for Kobe Beef coming soon *
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Kobe Beef...The Most Tender and flavorful Beef in the World! |