Japanese Kobe Beef a5 Fillet Steak
Japanese Kobe Beef A5 Fillet Steak - BMS 8-12 (Exceptional)
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".
Even among the fabulous wagyu that we sell, Kobe A5 fillet stands alone in terms of depth of flavour and soft buttery texture, offering a truly unforgettable dining experience.
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 steak we sell is carefully prepared from fresh 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.
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 with excess fat removed, then ultra-quick frozen to offer the ultimate in freshness and quality. The ultra-rapid freezing process prevents large ice crystals forming that can damage cells and tissue fibres. Upon defrosting IQF Kobe Wagyu steaks, you will find the same fantastic quality and performance as you would a fresh product.
Kobe beef when cut discolours extremely quickly and the rapid freezing process helps prevent this. Upon defrosting they can lose their bright colour but this is no way affects their fabulous eating quality and is purely cosmetic.
Origin: Kobe Prefecture, Japan
Authenticity: All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase here
The image displayed is of a 180g A5 BMS 8 Kobe Fillet Steak.