Kobe beef is gaining in popularity in the United States as chefs, foodies, and every day consumers discover the incredible texture and flavor of this organic beef from Japan. Considered the most exclusive beef available, this meat is imported from the Tajima Provence.

There are less than three hundred farms that raise the special cattle that are used for Kobe. Each farm is quite small, generally less than ten head of cattle on each. This is because the process involved in preparing the beef for market requires a lot of time and personal attention. It would be impossible to create the same effect on the large commercial beef farms in America, although some smaller farms are doing it.

Japanese Kobe beef is from a certain, ancient breed of cattle called Wagyu. The Wagyu cattle were introduced into Japan during the second century to help farmers in the rice field. It is unknown when or why the cattle started getting the special treatment that led to the heavily marbled and tender meat available today.

The producers of this beef believe that cattle under stress do not produce good meat. Everything is done to keep the cattle relaxed, comfortable, and even pampered their entire lives. Even the butchering process is done in such a way to reduce anxiety, pain, and stress.

Some of the special treatments received are:

• Daily massage
• Daily brushing
• Coat is conditioned with Sake
• Strictly controlled organic diet of a special grain mixture
• Fed beer mash and Sake

Only Wagyu beef processed in Kobe,Tajima according to strict standards can be labeled Kobe beef, however in recent years there has been some jiggling of the system. There are farms in the United States and Australia that have been contracted to raise the beef. The ranches must raise the beef and care for it according to the same standards but then the carcasses are shipped back to Kobe for processing so that they can carry the “Kobe Beef” label.

If you find Kobe beef in the market you are likely to pay several hundred dollars a pound for the pleasure of taking it home and cooking it. Why is it so expensive?

Much of the reason it is expensive is the very individualized process of raising the cattle. Between massages and special feed the cost of raising a Wagyu cow to market size is extensive. Consider the small amount of beef raised on the farms in Japan and that drives the price up more.

But why pay up to $300.00 a pound for a hunk of meat?

Wagyu cattle have been bred to have extremely marbled meat. It can have so much fat marbled in that it looks white. In fact, it averages about ten percent higher in fat than other beef. The fat is mostly healthy mono-saturated fat and is higher in the Omega–3 and Omega–6 than other beef.

When cooked properly, and that means rare as well as cooked by a chef experienced with Kobe, the meat has a unique, rich flavor and velvety texture. It is melt in your mouth tender, unlike any other beef you have ever had. For these reasons alone people will gladly pay whatever is necessary to try this amazing meat.

Although only Wagyu beef processed in Kobe can be labeled Kobe beef there are many Kobe-Style beef products available in the United States for a little less money. The beef has to go through much of the same treatment although it is fed American grain.

It is raised most often on small family farms. Scientific research has proven that the massages do nothing for the meat to that tradition is being used less among American producers.

Many of the Wagyu cattle imported to the United States have been crossed with Black Angus to get a well marbled red beef that is more appealing to American tastes than the fattier, whiter Kobe.

You can find Kobe beef at specialty meat markets locally. Kobe beef for sale online can be found:

• Allen Brothers
• Real Japanese Kobe
• i-Gourmet

If you have the opportunity to enjoy real Kobe beef enjoy it. You will be feasting on one of the most exclusive, delicious products in the world.