Kobe is a city located between the mountains and the sea whose major activities revolve around trade due to its privileged location that allows it to be the center of business and exports from all over the world. It’s the sixth largest city in Japan and capital of Hyōgo prefecture, a southern region of the island of Honshū.
Therefore Kobe beef is that which comes from this region and is certified by the Kobe Beef Marketing and Distribution Association representing 0.16% of beef consumption in Japan.
According to this regulatory council, Kobe beef is the meat from pure Tajima-gyu oxen or cows between 28 and 60 months old, raised exclusively from the pure breed of Tajima cattle obtained by crossing generations of exclusive bulls to Hyogo Prefecture. Lineages that are highly cared for and therefore raise the price of the final product.
Kobe beef has a high percentage of fat infiltrated in the muscle, which gives it a marbled appearance, in fact there is a classification according to the amount of fat in the cut. There are two types of classification:
Production. which determines the number of cuts that can be obtained from the piece, there being 3 levels (A,B,C). To obtain Kobe beef certification it must be A or B.
Quality. Depending on marbling, texture, firmness, color and other factors that score the meat on a scale of 1 to 5. To obtain the Kobe chrysanthemum, they can only score 4 and 5.
If you’re not sure how to distinguish Kobe beef you can take the following into account:
The exclusivity of this meat lies in the breeding process, the controlled lineage, the import protocols and of course the quality. This is what makes it an extraordinary culinary experience.
If you’re looking for a place to eat Kobe beef in Cancun, Chambao is the ideal place. We have the certification to serve this exquisite beef cut, prepared in a masterful way and offer you the high level experience you deserve.
