Japanese Kobe Beef a4 Fillet Steak
Japanese Kobe Beef A4 Fillet Steak - BMS 5-7 (Excellent)
No cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan).
Even among “Tajima-Gyu” (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing & Distribution Promotion Association deserve the title "Kobe Beef".
Calves are given only the very best feed - rice straw, maize, barley and other cereals - and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months.
The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.
Each of Kobe sirloin steaks is lovingly prepared here in the UK. We sculpture the whole muscles to remove excess fat around the outside to create the maximum meat to fat ratio in order to offer the very best in the quality end product.
FINE & WILD UK - Suppliers Of Genuine Japanese KOBE BEEF
Usage: We recommend that Japanese Kobe steaks are cooked a little longer than normal - medium-rare or even medium. This allows the intramuscular fat to caramelize and become crisp which once rested still allows the steak to be perfectly tender while realising the true flavour of the wagyu.
Larger cuts come from bigger pieces of the whole striploin and work out better value if you are going to share. In this case, we recommend cooking over an open flame, bbq, or searing in a pan then and finishing in the oven if needed (700g+). After resting place on a board and carve for sharing.
Steaks are not the only way to enjoy Kobe Beef. Traditional preparation methods include sukiyaki and shabu-shabu, one-pot dishes that render out more of the fat than grilling.
Sukiyaki simmers thinly sliced beef in a pot with vegetables, usually bathed in a sauce made with soy sauce, sugar and sake. A raw egg is served with the dish, used for dipping the beef after it's extracted from the broth.
Shabu-shabu is a light and healthy meal made with strips of meat even thinner than those used for sukiyaki. The beef strips are briefly cooked in a simmering kombu kelp broth.
Note: This Kobe fillet steak has been cut from fresh in the UK, then ultra-quick frozen by us to offer the ultimate in freshness and quality, a technique that we use to avoid discolouration of the meat. The ultra-rapid freezing process prevents large ice crystals from forming that can damage cells and tissue fibres. Upon defrosting IQF Japanese wagyu steaks, you will find the same fantastic quality and performance as you would a fresh product.
Origin: Kobe Prefecture, Japan
The image displayed is of a 200g A4 BMS 7 Kobe Fillet Steak.