Which Prefecture Is Kobe Beef From
What is Brand Wagyu?
Adored worldwide, Japanese wagyu beefiness has long been known every bit the best quality beef on the planet. Praised for its cute marbling and delicious sense of taste, wagyu beef is produced beyond Japan past some of the most skilled and item-orientated farmers.
While wagyu beefiness is produced beyond Japan, a few prefectures are considered to produce the highest quality and best-tasting wagyu. The most famous Kobe beefiness, produced in the metropolis of Kobe in Hyogo prefecture, Matsusaka beef from the Matsusaka (pronounced Matsuzaka) region in Mie prefecture, and Omi beef, from Shiga prefecture, once known as the Omi province.
What are the "Big Three" Wagyu Beefiness Producing Regions?
Kobe, Matsusaka, and Omi beefiness have historically been known to make up the "Large Three" Wagyu regions of Nippon that are said to produce just the tastiest beef. The wagyu produced in certain regions including those in the "Big Three" are so proficient that they are considered "brands" of wagyu. In that location are over 150 different brands of wagyu produced across the country.
Branding of wagyu beef not only distinguishes the beef produced in each region, information technology likewise gives consumers a footing to determine which of these regions has the best wagyu in their opinion. From thinly sliced yakiniku (Japanese barbeque) cuts, to thick, juicy steaks cooked to perfection, determining which of the almost 200 brands of wagyu beefiness is all-time is an extremely difficult task as each is and then delicious.
Wagyu beef is graded using both messages and numbers to generate a score. The letters bridge from "A" to "C", with "A" being the elevation score, while the numbers range from 1 to 5, with five existence the best. Thus, a grade of "A5" is the all-time grade there is. Of course, brand-name wagyu always comes with a high grade, equally authentic brand wagyu is ofttimes differentiated from other beef produced in the aforementioned regions based on the grade of the meat.
This is apparent equally in recent years, the 3rd spot in the "Large Three" wagyu regions of Nihon has been contested. While Kobe and Matsusaka beefiness seem to undoubtedly be considered members of the "Big Iii", unfortunately Omi beef has been ruled out by some Japanese, who merits that Yamagata prefecture's Yonezawa beef should hold a permanent spot in the "Big Iii".
Yamagata, Tochigi, and Miyazaki Prefectures (Bottom left to correct)
While Kobe, Matsusaka, Omi, and Yonezawa beef are consistently ranked inside the top five places in surveys that ask Japanese people to rank the best brands of wagyu, the order in which these regions are placed seems to differ now and so. With wagyu beef being produced across the nation, there are, of course, close contenders who prevarication outside of these historically commended regions.
Thus, in no detail order, let'southward accept a look at the Japanese prefectures that are home to some of the best beef in the world. We'll beginning with the traditional "Large Three" made upwardly of Kobe, Matsuzaka, and Omi beef before taking a expect at the up-and-coming, close runner-ups.
#ane Hyogo Prefecture'due south Kobe Beef
The highly revered Kobe beefiness is a classic wagyu make and is probable the most well-known, and probably the just make of wagyu known outside of Nippon. Kobe beefiness comes from a strain of Japanese Black cattle known as Tajima cattle from Hyogo prefecture.
To exist considered authentic Kobe beef by the Kobe Beef Marketing and Distribution Promotion Clan, the cattle must have been a castrated male person, or female person that has never given birth and born, farmed, and slaughtered in Hyogo, with a minimum marbling level of 6, a minimum meat quality score of 4, yield score of "A" or "B," and weighed less than 499.ninety kilograms.
The Kobe beefiness brand is regarded equally such high quality because of the strict and hard to achieve qualifications that the beef must meet. Thus, the minimum class that Kobe beef tin accept is B4, with the highest being A5.
Something to keep in mind is that Kobe-manner beef has been appearing overseas. These Kobe-style options are not actual certified cuts of the official make proper name beef.
#ii Mie Prefecture'due south Matsusaka Beef
Matsusaka beefiness from Mie prefecture's Matsusaka region is also from Japanese Black cattle. Similar to Kobe beef, Matsusaka beefiness too, must see strict criteria set by the Matsusaka Beef Management System to exist considered accurate. This may be the nigh sectional brand of wagyu as only 2500 cows become Matsusaka beef each yr, and must exist virgin female cows, or registered breeds of calves.
Image sourced from Yamada Mall.
Known for its extremely high fat content and resulting marbling, Matsusaka beef is all-time consumed in the class of a thick, juicy steak seared to perfection, leaving the inside rare. A Matsusaka beef steak is said to "melt in your oral cavity" with each bite. Of course, one can also enjoy Matsusaka beef in other forms including sukiyaki or shabu-shabu.
#3 Shiga Prefecture's Omi Beef
Omi beefiness from Shiga prefecture is named after the Omi Province that then became what is Shiga prefecture today. Omi beef has the longest history of all the wagyu brands dating back 400 years. The Japanese Black cattle of Shiga prefecture are the longest bred strain of cattle in Japan.
Historically, Omi beef was processed into miso-zuke, pregnant the beef was covered and preserved in miso paste before beingness grilled, as well every bit stale to be consumed by the wealthy people in the Edo catamenia.
Image sourced from Omi Beef Association
Today, Omi beef is controlled and authenticated past the Omi Beef Production and Distribution Promotion Quango and must accept a minimum rating of B4 or higher up and is praised for its mild and mellow flavor profiled soft meat that over again, "melts in your mouth".
#4 Yamagata Prefecture's Yonezawa Beefiness
Yonezawa beef comes from Yonezawa and Okitama in the southern region of Yamagata prefecture. Most Yonezawa beef cattle are female cows with never given birth and have been fattened for a 32 month menstruum. Similarly, real Yonezawa beef must be authenticated and given a certificate of hallmark.
Yonezawa beefiness is and then good considering of the long menses of fattening that the cows go through and the vast difference in temperature between twenty-four hours and night in Yonezawa as it is located in a mountainous region in northern Japan.
#5 Tochigi Prefecture
Tochigi prefecture is habitation to multiple brands of wagyu, including Tochigi, Tochigi Kogen, Oyama, Nasu, Nasu Herb, Sakura, and Nikko Kogen beefiness, all derived from Japanese Black Cattle.
Prototype sourced from The Nippon Times.
Tochigi wagyu is authenticated by the Tochigi Agronomical Products Marketing Clan. The moo-cow must accept been born and raised in Tochigi. To be considered make Tochigi beefiness, the meat must achieve a score of either A5, A4, B5, or B4.
#half-dozen Miyazaki Prefecture
Located in the southern island of Kyushu, Miyazaki prefecture's Miyazaki and Miyazaki Herb beef merely comes from certified breeds of Japanese Black cattle that obtain a meat quality class of 4 and above.
Miyazaki beef is known for its smooth, rich, and elegantly sweet flavor profile. I of the factors that information technology is praised for is its resemblance to sashimi, or raw fish, referring to the patterns of fat within the lean sections of the meat that looks similar to tuna or maguro and tin can actually be eaten raw, in sushi form known equally gyu-sashi (ηεΊγ).
For those of you who are fix to go and eat some delicious wagyu or for those of you who don't live here, adjacent time you are in Japan, or are lucky enough to find accurate wagyu overseas, keep these brand-wagyu producing regions in listen! Too, brand sure not to exist fooled past fake wagyu! Relish!
Sources:
https://news.yahoo.co.jp/articles/21d89c665708fc0ba181ede0f9f357279f722d6e
https://nlab.itmedia.co.jp/enquiry/articles/137206/vote_result/#utm_source=yahoo_v3&utm_medium=feed&utm_campaign=20210328-10005336&utm_term=it_nlab-life&utm_content=img
https://macaro-ni.jp/37641
Source: https://japaninsider.com/big-three-wagyu-beef-producing-regions-of-japan/
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