Wednesday, May 6, 2015

Kobe Wagyu and Grass Fed Chicago or Memphis Wagyu Beef Burger

Pasture raised livestock produces beef which has a different flavor from that which is produced from animals that are grain fed. The meat has less fat and people who cook with it at home say that despite the seasonings that are utilized, the prime beef has a unique flavor that is tastier than what they are used to with steaks from grain fed sources.

People who are concerned about the effect that we as humans have on the environment also like pasture raised cattle for lots of reasons. For one, it is more economical to practice this form of agriculture.

People who raise livestock on grass are able to produce up to 200 pounds more beef than farmers who rely on hormones and grains to bulk up their cattle. Farmers who engage in this sustainable practice also get more beef per pound, since steers that are fed grains and hormones often end up with significantly more fat than those which are able to eat grass.

What is Kobe Beef in Many American Restaurants?

The Kobe beef that is served on the menu in lots of American restaurants is called that because it is produced using steers that are Japanese in origin. When you order Kobe beef, it does not necessarily mean that you are ordering imported beef.

Differences in Taste Between American Raised Wagyu and Japanese Kobe Beef

In many ways, the appearance of beef that is produced from Wagyu which are raised in America is similar to that of Tajima-gyu which are raised in Japan. This is because American farmers try to follow almost exactly, the methods developed by Japanese farmers over the years. In order to be named Kobe beef, the production in Japan must follow exacting standards, with reference to the weight of the animal, the marbling of the beef, etc.

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