Real Kobe beef comes from the Tajima strain of Japanese Black cattle, raised and produced in the Hyogo prefecture of Japan. This Ribeye is a Grand Prix-winning Kobe Beef, and checks all of the requirements set by the Kobe Beef Marketing and Distribution Promotion Association.
With its high degree of marbling, and the rich amount of oleic acid, this Kobe Beef Ribeye is melt-in-your-mouth tender and very tasty. The marbling melts at low temperature, and this meat has a unique refined sweetness.
Such a tender, fatty meat benefits with being paired with lighter foods. Heavy fare like potatoes, pasta, or rice will not be a very good match. Instead, enjoy it with a light salad, or grilled or roasted vegetables. Pair with a good red wine. We suggest a Shiraz, a Bordeaux, or a https://bowtieduck.com/red-wine/chateau-montelena-estate-cabernet-sauvignon-2013-napa-valley.
Kobe and Wagyu are words that are oftentimes interchangeably used. But the word “Wagyu” literally means “Japanese cow,” hence, Wagyu can be used to refer to a variety of Japanese beef types.
But Kobe beef, in particular, is a specific kind of Wagyu that has standards set by the Kobe Beef Marketing and Distribution Promotion Association. To be classified as true Kobe beef, they must be of the Tajima strain of Japanese Black cattle, and born, raised, fed, and processed in the Hyogo prefecture. They must be fed at least 26 months, and meets all the strict grading requirements. When the beef is graded, it must score an A4 grade or higher, and must be marked with a Japanese Chrysanthemum (which is part of their security system).
Only when a beef meets all these requirements will it be considered true Kobe Beef.
Your cut of Kobe beef comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.