How to Recognize Real Kobe Steaks Online

If you are a lover of steaks, then chances are that you have once tasted Kobe beef steak or it will soon become your favorite. The only downside is that Kobe steaks are more expensive than any other of its beef counterparts. It is, in fact, the most prized steak in the world. This leads to the obvious question: is it worth it? The answer is a resounding yes, at least once in your lifetime. So it might be time to save up some cash and experience this popular native delicacy of Japan.

The massive popularity of Kobe beef has led to many attempts at reproducing and imitating the product outside of Japan. An ever increasing number of these attempts are unsuccessful because of Japanese producers’ strict compliance to equally strict quality standards. Many farm owners and cattle breeders around the world claim they have communicated with, and even employed, Japanese professionals in order to achieve the same quality of beef. Some even breed the same particular Tajima cattle used for Kobe beef, but their methods still remain futile. Perfect Kobe beef production remains an expertise of Japan’s alone and a great mystery to other countries. As a result, these efforts at imitation are called Kobe-style beef. These are generally more affordable, more dark-colored and have a different flavor compared to the original.

Therefore, it is important to learn more about Kobe steaks online first; rather than trying to embark on the delicious experience by eating at the nearest restaurant available. Almost every detail one could wish to know is now widely available on the Internet and it is easy to explore the characteristics and differences of both Kobe beef and Kobe-style beef.

The first and obvious difference is price. Kobe-style beef can cost around $50 per pound. Original Kobe beef can cost a lot more, but it is true to say that the desire to sample the world’s finest meat can cost a small fortune.

Kobe beef can only be called as such if it comes from Tajima cattle raised in Japan, specifically inside Hyogo Prefecture. Kobe-style beef on the other hand, usually comes from a mixed breed of Wagyu and Angus cattle in the United States where these cows are being fed on almost the same diet as the Tajima are in Japan.

In short, Kobe beef is significantly more expensive than Kobe-style beef. They are both marbled in appearance and tender, but Kobe-style beef, according to those who have tasted both, is a little darker and has a bolder taste.