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Beef Production: The Koba Japanese Standard

Updated on June 3, 2011
Dr. Haddox profile image

Degrees: 1) Oakland U., 2) Michigan State U (College of Human Medicine), 3) George Washington U. (Medicine), Vanderbilt U. (Divinity School)

Quality Beef Production in the Japanese Tradition


This discourse is being written to help farmer’s maximize quality of beef by increasing marbling, and thereby positively influencing the taste of the meat. It is well known that marbled meat, especially red meat (beef), which contains various amounts of intramuscular fat, tastes better.

One of the chief factors that influence the quality of beef, and therefore the taste, is the selection of the best cattle breeds for marbling. Cattle such Angus, Murray Grey, Shorthorns, and Wagyu type cattle (and also dairy breeds such as Jersey, Holstein-Friesian, and Braunvieh have greater marbling characteristics than cattle such as Simmentals, Charolais, or Chianina. For the best results in the production of high quality, great tasting beef, with the excellent marbling, first one must select one of the above breeds of cows.

Marbling is affected by or influenced by the time that cows are on their feeds and also by the types of feed. In our research studies we observed beef cattle on the feed lot and noted that the longer that they were on the feed lot the greater the quality of the marbling and the better the taste of the beef.

Feeding a good amount of cereal grains, such as corn or barley, will change the color of the carcass fat from yellowish to a white color, increasing the grade of the meat to a higher quality grade that tastes better (according to USDA studies).

It is important to remember, however, that it is dangerous to feed cattle too much grain to increase marbling, because too much grain in the feed can cause acidosis. Remember that cattle are ruminants and their stomachs are better at digesting grass that digesting grain. It is important to know that Balanced Mineral 77 Gold Yellow has been proven to resolve or help control acidosis in cattle by increasing the efficiency and effectiveness of digestion. Balanced Mineral 77 Gold Yellow enable cows to eat large quantities of corn and efficiently convert it to protein without getting sick, while at the same time, increasing marbling and rapidly increasing weight gain.

Within the United States of America, the department of Agriculture is responsible for grading beef and there are eight different grades that indicate the degree of quality marbling. The top grade is called “prime.” Prime has the highest marbling content when compared to other grades, and therefore, demands the price, in dollars, at high-class restaurants and supermarkets. Balanced Mineral 77 Gold Yellow helps producers to provide consumers with beef with great marbling and superior taste that we have expect from high quality, Japanese, Wagyu cattle. BM 77 can be used help produce the superior, high quality meats that are seen in Tajima cattle from the Hyogo Prefecture. It is worth the extra cost of the best mineral, BM 77, in order to get the best result.


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