What is Kobe Beef:
Kobe beef (Kobe-gyu), from Japan’s prestigious Wagyu cattle in Hyogo Prefecture, is a symbol of luxury and gourmet excellence. Known for its exquisite marbling and melt-in-your-mouth texture, this beef offers rich, buttery flavours and unparalleled tenderness. Raised under strict regulations set by the Kobe Beef Marketing and Distribution Promotion Association, only the finest cattle receive the Kobe designation, making it one of the world’s most exclusive and sought-after delicacies.
How Kobe Beef is produced:
The cattle must meet strict criteria: they must be born, raised, and slaughtered in Hyogo Prefecture, and be of the Tajima strain of Japanese Black (Kuroge Wagyu). The cattle are fed a nutrient-rich diet made by blending soybean, corn, barley, wheat bran, and other ingredients, without pasture grass, and are provided clean, high-quality water. The cattle must be slaughtered between 28 and 60 months of age, with a carcass weight of 499.9 kg or less. They must be processed at specific facilities in Hyogo Prefecture under strict quality control. The meat must be graded A or B by the Japan Meat Grading Association (JMGA), with a quality score of 4 or 5 on a scale of 1 to 5. Additionally, the Beef Marbling Standard (BMS) must be 6 or higher.
Once all requirements are met, a 10-digit ID number is assigned to trace the authenticity of the beef and its entire history, including tracking of its birth record, ownership, genetic lineage and more.
Why is Kobe Beef So Expensive:
Why Is Kobe Beef So Expensive: The price of Kobe beef is often high at steakhouses due to the extremely limited production, with only around 5,500 cattle are certified as Kobe beef each year. And only a limited number of restaurants outside Japan are licensed to serve authentic Kobe beef, due to strict regulations enforced by the Kobe Beef Marketing & Distribution Promotion Association. To obtain this license, restaurants must meet specific criteria for sourcing and serving the beef, ensuring it maintains its high quality and authenticity.
Where to enjoy authentic Kobe beef in Kuala Lumpur:
Maria’s SteakCafe takes pride in being the first certified steakhouse in KL to serve Kobe Beef. It is truly an honour, being able to provide our diners with an authentic and halal Kobe beef experience, it’s crucial to verify both the Kobe Plaque and Kobe Certificate. These certifications ensure the beef’s authenticity, origin, and adherence to quality standards. By confirming these credentials, Maria’s SteakCafe guarantees that every guest enjoys a truly exceptional and genuine Kobe beef dining experience at our restaurants!
