Kobe Beef has been continuing to fascinate gourmets in the world.
Its deliciousness has a reason which based on the scientfix analysis?
Kobe Beef is a harmony of delicate, dignified sweet lean meat and the taste and fragrance of melt-in-your-mouth fat. The secret behind its deliciousness is its so-called “shimofuri” fat marbling. The “sashi” fatty content of the meat itself will actually begin to dissolve at low temperatures. This means that it will literally melt in your mouth. An abundant content of inosinic and oleic acids has been scientifically proved as factors that contribute to its outstanding flavor.
[“Shimofuri” fat marbling]
This fine, delicate meat has a high degree of fat marbling that melts at low temperatures.
[Lean meat]
This meat has tender fibers and its own, unique refined sweetness.
[Flavor components]
Kobe Beef is rich in oleic acids which determine the taste of fat and the flavor component inosinic acid.
How to Savor and Enjoy Delicious, Succulent Kobe Beef:
1. Neck
Neck cut is tough and sinewy with rough texture. Because of its lean and less fat, this is suitable for ground meat. Neck is juicy like shank meat. You can use it as an ingredient of soup stock.
2. Chuck Roll
This meat has moderate fat content, and is characterized by a rich flavor and a slight toughness. It is ideal for cooking in thin slices.
3. Shoulder Clod
Shoulder clod is a gathering of well-moving muscles called “Misuji”, “Sankaku”, and “Tougarashi” in Japanese. This portion is lean, a little bit stiff and less fat. You can enjoy rich flavor and sweet taste. This cut, when heated, is very smooth in your mouth because of its rich gelatinous.
4. Brisket
Brisket cut is close to forefoot and outer part of ribs. The cut is layered by fat and lean meats. The meat is coarse and a little tough. If you simmer longer and longer, you can get richer taste and find its outstanding presence. Otherwise, when simmering the brisket with rib, you can also get richer taste soup.
5. Ribeye
This high-grade cut is on a par with sirloin. It is characterized by an attractive pattern called “shimofuri” or fat marbling, fine texture and a soft flavor.
6. Strip Loin
This rectangular muscle is located between the rib roast and rump, and is ideal for steaks since it is soft and tender and has a rich taste.
7. Tender Loin
Tender Loin is called “Hire” in Japanese. This is located in the deep part of sirloin. Because this portion is inactive, the cut is very soft and dainty. You can enjoy its delicate taste. The amount is very slight in carcass per head, so it is high-priced meat. When lightly grilled, you can enjoy both smooth melting and elegant taste in your mouth.
8. Short Plate
Short plate is close to hind leg and inner part of belly. Like brisket, this portion is piled up by the layers of fat and lean meat. This is also called “boned rib” or “Sanmai-niku” in Japanese. With its rich fat, the balance of taste and flavor is outstanding. Short plate goes well with beef bowl, stew, curry and other stewed-cooking.
9. Round
This rich, flavorful meat is characterized by a generous amount of gelatin and a firm toughness. It is ideal for sautés and stews, and also tastes good when cut into thin slices.
10. Shank
This cut of meat has lots of sinew and tendon and almost no fat since this is the most exercised part of the cow. This dark-colored portion of red meat produces a rich flavor and gradually becomes tender as it is slowly cooked over time, making it ideal for boiling or stewing. The highest quality mince is made from shank meat.
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