Naoki Yamanokuchi runs his fattening farm in Awaji Island has constantly producing A5-12 grade Kobe beef. Log Food. 2 pounds ground Kobe beef (see Cook's Note) 2 large eggs 1/2 teaspoon seasoning salt. Keep raw meat and poultry separate from other foods. In the culinary world, Kobe Beef is considered one of the most precious and luxurious gourmet food items. Japanese Rib Eye Steaks - Grade 10-12 Here is the, very top quality Beef on the globe. Please click on each retailer to see that retailer's price for this product. 73 % 20g Fat. Read more on our blog. To try this exclusive beef is to experience luxury at its finest — a once-in-a-lifetime treat to be savored for its outstanding quality and appreciated for its rarity and standards of production. Tajima Japanese Kobe Beef wagyu beef has extraordinarily advanced level of marbling which exists within Japanese beef breed Tajima only. Average weight: 1 lb. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. However, Kobe Beef is bred from only 12 master bulls of the Tajima bloodline, a subset of Kuroge Washu, and is raised by a handful of farmers in Hyogo prefecture. Order groceries online for Delivery or Pickup. Tajima Tajima - Kobe Ground Beef. ... 80% Lean Kobe Ground Beef. And while others may claim it, Holy Grail Steak Co. is the only online retailer certified by the Kobe-Niku and your only source for authentic Kobe Beef. According to Holy Grail Steak Company, fewer than 1000 head of true Kobe cattle are exported from Japan annually, making this one of the rarest types of wagyu in the world. Cattle was used as draft animal and was an integral part of farmers’ life until the mechanization of farming took over in the 1960’s. Each retailer has a pricing policy that can be found on that retailer's page. Browse our wide selection of Ground Beef for Delivery or Drive Up & Go to pick up at the store! Fresh Groceries at great prices from all your favorite stores - in as fast as 1 hour! Contrary to popular belief, the magnificent marbling and exceptional taste of Kobe Beef comes mainly from its unique genetics — the Tajima bloodline subset of the Kuroge Washu breed, native to Japan and raised in Hyogo prefecture. (Hyogo’s capital city is Kobe, thus the name). $7.99 Buy Now. Today, we’re proud to have earned our license to bring this one-of-a-kind Wagyu to you — an exceptionally rare, culinary masterpiece that very few people will ever have the chance to experience. Like other A5 Japanese Wagyu, A5 Kobe Beef is highly regarded for its exceptional marbling which “melts-in-your-mouth” and comes from the Kuroge Washu breed of cattle. We proudly mark each purchase with the Kobe Beef Nojigiku-han chrysanthemum trademark of hand-approved, 100% authentic Kobe Beef. - Tajiri (Tajima) Line : The Tajiri or Tajima Line is known to have outstanding genetic excellence of meat and has the most refined marbling, which allows it to melt into the meat, thereby producing beef of finest flavor. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Learn more about How to Enjoy Kobe at home. Oscar Mayer Wieners. A5 Kobe Beef Ribeye & New York Strip Pair. The Tajima beef that's marketed today is known as "Tajima beef produced in Hyogo Prefecture", which means it's beef from Japanese Black cattle that have been raised and fattened in Hyogo Prefecture, with a BMS of 3 to 5. GetGo - Plainfield Giant Eagle Not your store? We suggest sharing this singularly outstanding food with others, and to experience each the delicate, umami-packed bite one person at a time. Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan. There are few things in the world that are as iconic. While hitchhiking, my ride (Ishii-san) brought to a farm where he knew the CEO. Once you've tried their product, rate the flavor of what you've eaten. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. In addition to impressive quality standards for raising it, there are tightly controlled standards for selling it. Kobe Beef is as much an experience as it is a meal. 60 / 2,300g left. Address. Purchase their meats and share their page. Cattle must be of the Tajima bloodline (a subset of the Kuroge Washu breed); be born and raised in Hyogo prefecture by farmers who are nominated and accepted into the Kobe Beef association; be professionally rated by member organization inspectors; and must achieve at least an A4 or A5 score for meat and marbling quality. Giant Eagle homepage. Keep hot foods hot. Buy Tajima 100% Lean Kobe Ground Beef (1 lb) online and have it delivered to your door in as fast as 1 hour. There is only one true Kobe Beef. This specific cattle has a certification from Japanese Authorities which proves that this beef is 100% JAPANESE Wagyu Kobe Beef Rib Eye Steaks. What you need to know about Kobe Beef Wagyu comes from different breeds in Japan, such as the Tajima , the Shimane or the Kedaka . : 8 One of these is the Tajima strain (Japanese: 但馬牛, Tajima Ushi or Tajima-gyu). Just one roughly 14-ounce steak costs about $350. Simply put, Kobe Beef is Japan’s most luxurious food. Tajima Wagyu is prized for its ability to develop extremely high degrees of marbling, and each year, only a few thousand cows are certified Kobe, making it exceedingly rare. First and foremost, it must come from Tajima cattle—a type of Japanese Black—and even more restrictively, must be descended from one of that government's 12 ideal bulls. Crowd Cow is honored to have earned our license and to work with Kobe farmers and processors as an official member of the Kobe Beef Association. 27 % 17g Protein. The Kobe Beef Association qualifies and hand-approves auctioneers, distributors and retailers, including Crowd Cow, to sell this small amount of luxurious beef. The calves must also be born, fed, and processed in the Hyogo prefecture. Over 4 years ago, co-founder Joe Heitzeberg, traveled to Awaji Island, Hyogo Prefecture — where over 70% of Kobe Beef cattle are raised — to discover how Kobe Beef is produced, rated and auctioned. 0 %--Carbs. Read more on our blog. In order to earn the designation or appellation of "Kobe beef," the Wagyu cattle must have been fed in confinement for an extended period in the Kobe region and meet rigid production standards. Even today, less than 10% of it is exported out of Japan. Johnsonville Breakfast Sausage, Original Recipe, Old El Paso Seasoning Mix, Taco, Original, Jimmy Dean Premium Pork Sausage Roll, Regular, Kraft Finely Shredded Mexican Style Four Cheese, Personal shoppers pick all the highest quality items for you. Keep refrigerated or frozen. : Calorie breakdown: 73% fat, 0% carbs, 27% protein. As a varietal of Japanese Wagyu, Kobe Beef is most limited in quantity and more iconic both in Japan and overseas. It is impossible to say exactly what you are getting in your "Kobe" slider, or $100 Faux-be strip, but one thing is certain - it is not Japanese Kobe beef. Show Map or get Directions. It was said that at the time meat culture was not established, it was the British who first eat Tajima beef in Kobe for the first time. You will receive a facsimile of one of these certificates along with the cuts of meat of your purchase. Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content. Refrigerate leftovers immediately or discard. Kobe Beef is is a variety of Japanese beef from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. Johnsonville Breakfast Sausage, Original Recipe. * FREE delivery on your first order with Express. Meat from animals of this strain only, raised only in Hyōgo Prefecture , may be approved for marketing as Kobe beef . Thaw in refrigerator or microwave. 12 oz. It's better for the farmers, the animals, the environment -- and you get the best tasting craft meat anywhere. Only a handful of certified farmers are even allowed to raise them in this region — of 5,500 qualifying heads of Kobe Beef produced per year, only 10% are marked for export worldwide, guaranteeing that only the most premium beef bears its name. Often Bought With. For your protection, follow these safe handling instructions. As a varietal of Japanese Wagyu, Kobe Beef is most limited in quantity and more iconic both in Japan and overseas. Kobe Beef is instantly recognized throughout the world as an icon of Japan and as one of the culinary world’s most precious and luxurious gourmet food items. Cooked hot and fast in the traditional Japanese cooking style, the fat from the Kobe will render out and help create a perfect, crisp sear on the outside, with a supremely tender, ultra-marbled middle — giving you the perfect symphony of textures. Kobe is a city on the southern coast of Japan's main island. Minimum purchase quantity of 2 packs. 1 oz. Tajima Beef, Ground, Kobe. For food safety, cook thoroughly to an internal temperature of 160 degrees F as measured by a food thermometer. Pink Himalayan salt and freshly ground black pepper 1 tablespoon grapeseed oil Your favorite burger buns, for serving. Fat 47g. Finish with sea salt, a touch of soy sauce and wasabi, or even miso paste and a fried garlic chip for the most elevated eating experience. Kobe opened its doors to foreign countries as an international port in 1868. Wagyu is a breed name, but Kobe is a brand name. Today, there are only 8 US retailers authorized to sell this rare, premium product, and only 37 US restaurants have the certification to serve it. The ground beef we provide right here at huntspoint.com is full of mouth-watering zest which will make just about any beef or/and meat plate enthusiast enclosed in … There are 250 calories in 4 oz (112 g) of Tajima Kobe Ground Beef. 250 / 2,000 cal left. This cosmopolitan city where many foreigners immigrated to was an intersection where Japanese tradition and foreign culture met. Every cut of certified Kobe Beef originates from 12 ‘super father’ Tajima bulls who are chosen by the Hyogo government, and whose offspring are raised by a handful of farmers within an officially designated geographic region. Yes! Kobe Beef cattle are determined by strict selection from thoroughbred Tajima Beef cattle, and are of the highest quality. The judges described the product as; "extremely tender, yet still firm to the palate. Very few people in the US can say they’ve had authentic Kobe Beef; Kobe represents less than 0.25% of Japanese Kuroge black cattle raised in Japan, and just a small fraction of that is imported into the US. “A5-12” is given to Kobe beef carcass that scores the best mark in all categories of yield, meat quality and marbling. 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