The Truth About Kobe Beef

Image by Kobe Beef Marketing & Distribution Promotion Association (www.kobe-niku.jp)

Image by Kobe Beef Marketing & Distribution Promotion Association (www.kobe-niku.jp)

Cattle are not native to the island of Japan and no one knows exactly when they arrived, but historical records like the Zoku Nihonki and Kokugyu Juzu first indicate their presence during the Kofun Jidai (Tatsumi). According to the Nihon Shoki, Buddhism was also introduced and slowly matriculated Japanese society during this same period (1213, par. 2). Buddhist doctrine strictly prohibited the eating of meat and cattle were strictly used for spiritual rituals and manual labor (Wagyu). Furthermore, the emperors of Japan issued a series of decrees banning meat consumption entirely (Wagyu). Consequently, aside from “so”, a dairy product eaten by aristocrats between the 8th and 10th centuries, beef products were absent from the Japanese diet until the mid-19th century when all laws prohibiting the consumption of beef were lifted (Wagyu).

As beef began to gain in popularity, clearly distinct Japanese beef dishes began to evolve and there was a sudden spike in beef consumption for the first time. As a result, during the Meiji era foreign breeds of cattle were imported and interbreed with “native” cattle to increase their overall quality and yield (Wagyu). Subsequently, four unique hybridized breeds of cow emerged – the Japanese Brown found in Kumamoto and Oichi prefectures, the Japanese Polled found in Yamaguchi prefecture, the Japanese Shorthorn found in cool northern prefectures like Tohoku and Hokkaido and lastly the Japanese Black which is found throughout Japan (Wagyu).

Image by Kobe Beef Marketing & Distribution Promotion Association (www.kobe-niku.jp)

Image by Kobe Beef Marketing & Distribution Promotion Association (www.kobe-niku.jp)

Unlike most countries that prefer a lean cut of beef, the Japanese prefer theirs to be fattier with a characteristic “shimofuri” webbed marbling effect. Of the four types of Japanese cattle, the Japanese Black has been noted for its ability to retain a fattier content and is typically selected for beef production. In order for this marbling affect to occur, Japanese farmers prohibit their cattle from pasture grazing and partaking in regular exercise that would promote muscle development (Wagyu). They are raised in small byres from birth until they reach approximately 32 months old and fed high quality diets ensuring a succulent and tender meat (Kobe). Since the Japanese beef industry cannot compete with foreign beef markets, Japanese farmers are dedicated to rearing the highest quality beef possible (Wagyu). Through this quality initiative, Japanese beef has gained in popularity and the “Kobe Beef” phenomena thus began.

From the early Meiji era onwards, “gyunabe” and other meat dishes began to appear on the dining tables of Japanese families. Yet, until the late 1970’s, the clear distinction between “Kobe beef” and common supermarket grade meat was not clearly defined (Kobe). There was no way to prove if the meat you purchased as “Kobe beef” was actually real, authentic “Kobe beef”. This was the driving force behind producers, meat distributors and consumers joining forces to establish the Kobe Beef Marketing & Distribution Promotion Association in 1983 (Kobe).

Kobe Beef Stamp

Image by Kobe Beef Marketing & Distribution Promotion Association (www.kobe-niku.jp)

Through this initiative a strict serialized breeding system was implemented and tending sites were designated within Hyogo prefecture (Kobe). Furthermore, a severe twelve point meat marbling standard was established to grade the “shimofuri” consistency (Kobe). Once the beef has been screened and processed, only the highest quality beef gets stamped by the trademarked chrysanthemum seal from the Kobe Beef Marketing & Distribution Promotion Association (Kobe).

The Kobe Beef Marketing & Distribution Promotion Association states that their “Kobe Beef” is unique due to “…a harmony of delicate, dignified sweet lean meat and the taste and fragrance of melt-in-your-mouth fat. The “sashi” fatty content of the meat itself will actually begin to dissolve at low temperatures. This means that it will literally melt in your mouth. An abundant content of inosinic and oleic acids have also been scientifically proven to add to its outstanding flavor.”  (Kobe)

In the United States, wagyu is frequently misrepresented as “Kobe Beef”. Wagyu is raised in many regions of Japan, Australia and the United States. “Kobe Beef”, on the other hand, can only come from Hyogo Prefecture (Freemont). Currently the Freemont Beef Company is the only authorized importer of “Kobe Beef” to the United States (Freemont). As of October 2013, the Kobe Beef Marketing & Distribution Promotion Association has only exported 508 pounds of “Kobe Beef” to the Freemont Beef Company for American consumption (Kobe). With this staggeringly low amount being exported, it is highly unlikely that the average American consumer has ever eaten authentic “Kobe Beef” at their local neighborhood eating establishment.

With the inception of the Kobe Beef Marketing & Distribution Promotion Association, many breeders of non tajimagyu breeds have begun to revolutionize their breeding methods to compete with the booming “Kobe Beef” market. Due to this domestic demand for even higher quality meats, the “All-Japan Wagyu Olympics” is held to identify the healthiest and most productive Japanese black stud bull bloodline (Wagyu). In October 2012, thirty eight prefectures competed in the 10th annual “All-Japan Wagyu Olympics” with the hidagyu breed from Miyazaki prefecture claiming best bull, thus, ousting “Kobe Beef” from their top honors.

10th Annual "All-Japan Wagyu Olympics" Image by NHK World Education Corporation

10th Annual “All-Japan Wagyu Olympics”
Image by NHK World Education Corporation

In closing, “Kobe Beef” has become synonymous with the Japanese beef industries perseverance for quality and flavor despite its recent loss at the “All-Japan Wagyu Olympics”. This is in part due to its popularity amongst foreign countries and commercialization through western media outlets. Unfortunately, it has also become a title frequently used by western free enterprise to loosely identify any wagyu breed slaughtered for commercial sale. As most consumers are inexperienced with the Kobe Beef Marketing & Distribution Promotion Association’s severe grading criteria, they will continue to be duped by the American restaurant industry into paying enormous amounts of money for an inferior mislabeled product.

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