Wagyu Kobe Steak

The reason for the high price of Kobe beef is because it is regarded to be the most marbled steak in the world. It's jam-packed with the most luscious, creamiest, and flavorful streaks of fat you'll ever find in a steak.

The quality of Kobe steaks is determined by a number of criteria, and it must meet the following standards before being named Kobe:

• Bullock cow
• Grazed on a farm inside Hyogo Prefecture
• Tajima-Gyu born inside Hyogo Prefecture
• The meat processed within Hyogo Prefecture
• Meat quality rating should be 4 or higher(5 point scale)
• Marbling rate (BMS) of 6 or higher (12 point scale)
• Total weight not above 470 kg

Due to the high standards, only about 3,000 cows each year pass these tests and qualify as good Kobe cattle. You must distinguish between Kobe and Wagyu beef; all Wagyu steaks are Kobe, but not all Kobe steaks are Wagyu. However, Kobe steak is the most well-known Wagyu brand worldwide. Other forms of Wagyu beef, such as Ohmi, Matsusaka, and Bungo, are raised in different prefectures in Japan and are subject to different rules.

There are a few typical faults that grillers make when barbecuing or grilling a Kobe steak. If you're searing Kobe steaks, keep the lid open and maintain eye contact with it. After switching to indirect heat, close the lead and let the smoke to pass through. If you're grilling the Kobe steak over charcoal, keep it at a consistent temperature. When the charcoal turns white and no smoke is produced, it is ready.

Price for 6-Oz serving- $144