Cholesterol 230g. Kobe Beef is synonymous with luxury — its name instantly recognizable. Kobe beef. In Japan, all cattle are registered with a certificate indicating the farm, family tree and date of harvest, among other things. This specific cattle has a certification from Japanese Authorities which proves that this beef is 100% JAPANESE Wagyu Kobe Beef Rib Eye Steaks. 20 / 67g left. Since then, Crowd Cow has learned about Japan's unique traceability system, meticulous ratings, qualifications and standards that take place at the local, provincial and national levels, and built lasting relationships with the Japanese government and leaders in the field of Wagyu. Follow the farm to find out when they are featured. (Hyogo’s capital city is Kobe, thus the name). How does this food fit into your daily goals? Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. For your protection, follow these safe handling instructions. The calves must also be born, fed, and processed in the Hyogo prefecture. - Tajiri (Tajima) Line : The Tajiri or Tajima Line is known to have outstanding genetic excellence of meat and has the most refined marbling, which allows it to melt into the meat, thereby producing beef of finest flavor. Last year, Kuroge Washu beef raised in Kagoshima earned the highest average scores across 11 competitive categories at Japan's prestigious "Wagyu Olympics" — beating out entrants from other regions including Kobe Beef. Oscar Mayer Wieners. We proudly mark each purchase with the Kobe Beef Nojigiku-han chrysanthemum trademark of hand-approved, 100% authentic Kobe Beef. All Kobe Beef cattle are born and raised in Japan's Hyogo prefecture under the strictest breeding guidelines, fathered by 1 of 12 bulls chosen annually by the government for perfect marbling. Refrigerate leftovers immediately or discard. Daily Goals. Keep raw meat and poultry separate from other foods. The judges described the product as; "extremely tender, yet still firm to the palate. Shop similar items at The Food Emporium. Everyone has heard of Kobe Beef, though very few have experienced its light, thinly ribboned marbling, or experienced its umami-packed, delightful melt-in-your-mouth tender bites in search of a truly unforgettable meal. 12 oz. We suggest sharing this singularly outstanding food with others, and to experience each the delicate, umami-packed bite one person at a time. Menu. Even today, less than 10% of it is exported out of Japan. Tajima Wagyu is prized for its ability to develop extremely high degrees of marbling, and each year, only a few thousand cows are certified Kobe, making it exceedingly rare. Japanese Wagyu Ground Beef - 10 lbs 10 lbs of high quality ground beef produced from diligently sliced Japanese Beef . Snake River Farms American Waygu ground beef is a restaurant quality product that is rich in flavor and amazingly juicy. Simply put, Kobe Beef is Japan’s most luxurious food. You will receive a facsimile of one of these certificates along with the cuts of meat of your purchase. For example, for Kobe Beef, we have obtained only 5 animals and therefore only 5 certificates. In fact, we have the world’s only Japanese Wagyu membership, which gives you 5% off and FREE shipping, plus early access to debuts like Kobe Beef. Johnsonville Breakfast Sausage, Original Recipe, Old El Paso Seasoning Mix, Taco, Original, Jimmy Dean Premium Pork Sausage Roll, Regular, Kraft Finely Shredded Mexican Style Four Cheese, Personal shoppers pick all the highest quality items for you. The best of these offspring, which are rated A4 or A5 by sanctioned auctioneers, receive the Japanese chrysanthemum “Nojigiku-han” mark — a symbol of authenticity. Tajima Beef, Ground, Kobe. Only a handful of certified farmers are even allowed to raise them in this region — of 5,500 qualifying heads of Kobe Beef produced per year, only 10% are marked for export worldwide, guaranteeing that only the most premium beef bears its name. Shop Tajima Kobe Ground Beef - 16 Oz from Safeway. ... 80% Lean Kobe Ground Beef. Thanks to our nomination and acceptance into Japan’s exclusive certification program with the Kobe Beef Association earlier this year — which builds upon our years of work with Japan’s top Wagyu regions, including Kagawa Olive Wagyu, Kagoshima A5 Wagyu, Iwate-gyu and others — we are able to offer it on Crowd Cow. Made from 100% American Wagyu beef. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. In the culinary world, Kobe Beef is considered one of the most precious and luxurious gourmet food items. Learn more about How to Enjoy Kobe at home. Each retailer has a pricing policy that can be found on that retailer's page. Johnsonville Breakfast Sausage, Original Recipe. 2 pounds ground Kobe beef (see Cook's Note) 2 large eggs 1/2 teaspoon seasoning salt. Often Bought With. The tightly-controlled regional farmers and processors that handle Kobe Beef produce only 5,500 qualifying head of cattle per year, only 10% of which are made available for export overseas. If you would like to try the one and only Kobe Beef, there are only 37 restaurants in the U.S. that are licensed to serve it. Search. Read more on our blog. In addition to impressive quality standards for raising it, there are tightly controlled standards for selling it. For food safety, cook thoroughly to an internal temperature of 160 degrees F as measured by a food thermometer. Kobe Beef cattle are often mistaken as cows bred in Hyogo and Kobe, which when slaughtered become Kobe Beef by default, but this is a major misconception. Kobe Beef is as much an experience as it is a meal. As a varietal of Japanese Wagyu, Kobe Beef is most limited in quantity and more iconic both in Japan and overseas. There is only one true Kobe Beef. This cosmopolitan city where many foreigners immigrated to was an intersection where Japanese tradition and foreign culture met. A pinch of fine sea salt is recommended to bring out Kobe Beef’s natural flavors. In fact, it wasn't until February 2012 that the first Kobe beef shipment was sent outside Japan—to Macau. Buy Tajima 100% Lean Kobe Ground Beef (1 lb) online and have it delivered to your door in as fast as 1 hour. Cooked hot and fast in the traditional Japanese cooking style, the fat from the Kobe will render out and help create a perfect, crisp sear on the outside, with a supremely tender, ultra-marbled middle — giving you the perfect symphony of textures. However, Kobe Beef is bred from only 12 master bulls of the Tajima bloodline, a subset of Kuroge Washu, and is raised by a handful of farmers in Hyogo prefecture. The Kobe Beef Association qualifies and hand-approves auctioneers, distributors and retailers, including Crowd Cow, to sell this small amount of luxurious beef. It's better for the farmers, the animals, the environment -- and you get the best tasting craft meat anywhere. What is the difference between Kobe Beef and other Japanese wagyu? Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. Finish with sea salt, a touch of soy sauce and wasabi, or even miso paste and a fried garlic chip for the most elevated eating experience. There are 250 calories in 4 oz (112 g) of Tajima Kobe Ground Beef. Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan. Pink Himalayan salt and freshly ground black pepper 1 tablespoon grapeseed oil Your favorite burger buns, for serving. 73 % 20g Fat. Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content. Over 4 years ago, co-founder Joe Heitzeberg, traveled to Awaji Island, Hyogo Prefecture — where over 70% of Kobe Beef cattle are raised — to discover how Kobe Beef is produced, rated and auctioned. After slaughter and grading, only half the Tajima cattle qualify as Kobe, 3-4,000 head per year, less than one midsize U.S. cattle ranch. Cattle must be of the Tajima bloodline (a subset of the Kuroge Washu breed); be born and raised in Hyogo prefecture by farmers who are nominated and accepted into the Kobe Beef association; be professionally rated by member organization inspectors; and must achieve at least an A4 or A5 score for meat and marbling quality. 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