Log Food. Kobe Beef is instantly recognized throughout the world as an icon of Japan and as one of the culinary world’s most precious and luxurious gourmet food items. Crowd Cow is honored to have earned our license and to work with Kobe farmers and processors as an official member of the Kobe Beef Association. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Yes, you will receive a copy of the certificate with your order. 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. A pinch of fine sea salt is recommended to bring out Kobe Beef’s natural flavors. Keep hot foods hot. 12 oz. 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. 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. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. We suggest sharing this singularly outstanding food with others, and to experience each the delicate, umami-packed bite one person at a time. Show Map or get Directions. Please click on each retailer to see that retailer's price for this product. Cook thoroughly. Sodium 2,240g. Yes! 10 ct. Old El Paso Seasoning Mix, Taco, Original. The aura around this iconic beef stems not only from its incredible flavor but the tightly controlled quality standards surrounding it. The judges described the product as; "extremely tender, yet still firm to the palate. 12 oz. 250 / 2,000 cal left. At Crowd Cow, we offer only the upper end of Kobe Beef, A5 rated cuts. Keep raw meat and poultry separate from other foods. Kobe Wagyu A5 Ribeye: The one and only, real-deal Kobe beef. So what sets Wagyu apart from other kinds of cattle? Fitness Goals : Heart Healthy. There are 250 calories in 4 oz (112 g) of Tajima Kobe Ground Beef. Buy Tajima 100% Lean Kobe Ground Beef (1 lb) online and have it delivered to your door in as fast as 1 hour. All Kobe Beef is Wagyu but not all Wagyu Beef is ‘Kobe’. Meat from animals of this strain only, raised only in Hyōgo Prefecture , may be approved for marketing as Kobe beef . It was said that at the time meat culture was not established, it was the British who first eat Tajima beef in Kobe for the first time. Read more on our blog. Daisy Sour Cream. Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content. There is only one true Kobe Beef. In addition to impressive quality standards for raising it, there are tightly controlled standards for selling it. 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. Read the Tajima Kobe Ground Beef Patties discussion from the Chowhound General Discussion, Ground Beef food community. Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan. Shop Tajima Kobe Ground Beef - 16 Oz from Safeway. 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. 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. 16 oz. In order to be called Kobe beef, a specific set of criteria must be met. Thaw in refrigerator or microwave. Tajima Beef, Ground, Kobe. 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". 10 ct. Oscar Mayer Cheese Dogs. And while others may claim it, Holy Grail Steak Co. is the only online retailer certified by the Kobe-Niku and your only source for authentic Kobe Beef. Keep refrigerated. Often Bought With. 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. There is only one Kobe Beef, and it is known throughout the world for its exceptional quality and its high standards. Address. Giant Eagle homepage. When Tajima beef is raised in Hyogo prefecture and meets certain criteria, it can carry the brand name, Kobe Beef. The price for this product is set by the individual retailers and varies among them. However, massages or feeding the animals beer or sake is most certainly not a part of any farmer’s routine. The ground beef we provide right here at huntspoint.com is full of mouth-watering zest which will make just about any beef or/and meat plate enthusiast enclosed in … Johnsonville Breakfast Sausage, Original Recipe. Fat 47g. In fact, it wasn't until February 2012 that the first Kobe beef shipment was sent outside Japan—to Macau. Pink Himalayan salt and freshly ground black pepper 1 tablespoon grapeseed oil Your favorite burger buns, for serving. 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. Simply grill each strip on a stainless steel pan using high heat and without any oil, searing the outside until a crust forms and cooking just enough to melt the interior fats. Daily Goals. What qualifies Japanese Wagyu as “Kobe Beef”? D’Artagnan Premiere Flight of Ground Meats, 8.5 lbs (4) 16 oz Domestic Ground Wagyu Beef (2) 12 oz Cervena Gold Label Ground Venison (2) 12 oz Grass-fed Ground Lamb (2) 12 oz Pasture Raised Ground Bison ; Ships Uncooked & Frozen, UPS 2nd day air Read more here. Even today, less than 10% of it is exported out of Japan. 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. 20 / 67g left. 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. $7.99 Buy Now. Menu. - 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. Product quality In 2017 Tajima Wagyu was awarded the prestigious title of Grand Champion Wagyu Brand at the Australian Wagyu Association Branded Beef competition against a field of 19 other Wagyu brands. For example, for Kobe Beef, we have obtained only 5 animals and therefore only 5 certificates. You will receive a facsimile of one of these certificates along with the cuts of meat of your purchase. 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. 2 pounds ground Kobe beef (see Cook's Note) 2 large eggs 1/2 teaspoon seasoning salt. Kobe beef is made from pureblooded Tajima gyu cattle only whose stringent quality control is explained in the subsection “Criteria for Kobe Beef”. Snake River Farms American Waygu ground beef is a restaurant quality product that is rich in flavor and amazingly juicy. Japanese Rib Eye Steaks - Grade 10-12 Here is the, very top quality Beef on the globe. 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. And what makes Kobe beef so special that it regularly commands the highest per-pound prices on the market? First and foremost, it must come from Tajima cattle—a type of Japanese Black—and even more restrictively, must be descended from one of that government's 12 ideal bulls. Kobe Beef cattle are determined by strict selection from thoroughbred Tajima Beef cattle, and are of the highest quality. Cattle was used as draft animal and was an integral part of farmers’ life until the mechanization of farming took over in the 1960’s. In the culinary world, Kobe Beef is considered one of the most precious and luxurious gourmet food items. Like other A5 Japanese Wagyu, A5 Kobe Beef is highly regarded for its exceptional marbling which “melts-in-your-mouth” and comes from the Kuroge Washu breed of cattle. Naoki Yamanokuchi runs his fattening farm in Awaji Island has constantly producing A5-12 grade Kobe beef. It is impossible to say exactly what you are getting in your "Kobe" slider, or $100 Faux-be strip, but one thing is certain - it is not Japanese Kobe beef. The Kobe Beef Association exerts control over every aspect of its creation. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Very few people in the US can say they’ve had authentic Kobe Beef; Kobe represents less than 0.25% of Japanese Kuroge black cattle raised in Japan, and just a small fraction of that is imported into the US. Most of all, Kobe Beef earns its reputation with each delicate, velvety, umami-packed bite. Every cut of certified Kobe Beef originates from 12 ‘super father’ Tajima bulls who are chosen by the Hyogo government, and whose offspring are raised by a handful of farmers within an officially designated geographic region. 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. 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. In order to earn the designation or appellation of "Kobe beef," the Wagyu cattle must have been fed in confinement for an extended period in the Kobe region and meet rigid production standards. Today, we’re proud to have earned our license to bring this one-of-a-kind Wagyu to you — an exceptionally rare, culinary masterpiece that very few people will ever have the chance to experience. While hitchhiking, my ride (Ishii-san) brought to a farm where he knew the CEO. What you need to know about Kobe Beef Wagyu comes from different breeds in Japan, such as the Tajima , the Shimane or the Kedaka . Tajima 80% Lean Kobe Ground Beef 20% fat. ... 80% Lean Kobe Ground Beef. We accept Visa, Mastercard, Discover and American Express. Japanese Wagyu Ground Beef - 10 lbs 10 lbs of high quality ground beef produced from diligently sliced Japanese Beef . Made from 100% American Wagyu beef. Although each farm’s practices vary, maintaining each animal’s well-being and nutrition is an essential part of every Kobe Beef farmer’s core focus. Average weight: 1 lb. 3061 E Main Street Plainfield, IN 46168. Contrary to popular belief, the magnificent marbling and exceptional taste of Kobe Beef comes mainly from its unique genetics — the Tajima bloodline subset of the Kuroge Washu breed, native to Japan and raised in Hyogo prefecture. 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. 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. Simply put, Kobe Beef is Japan’s most luxurious food. This specific cattle has a certification from Japanese Authorities which proves that this beef is 100% JAPANESE Wagyu Kobe Beef Rib Eye Steaks. 73 % 20g Fat. : Calorie breakdown: 73% fat, 0% carbs, 27% protein. What is the difference between Kobe Beef and other Japanese wagyu? Huntspoint.com is offering Japanese Wagyu Beef Steaks with the highest grade of marbling, grade 9-12, in Rib Eye steaks … All of the Wagyu beef from Kobe is of Tajima - Grain Fed for 500 Days : Tajima Wagyu cattle are grain fed for 500 days. For food safety, cook thoroughly to an internal temperature of 160 degrees F as measured by a food thermometer. “A5-12” is given to Kobe beef carcass that scores the best mark in all categories of yield, meat quality and marbling. Refrigerate leftovers immediately or discard. 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. Wagyu is a breed name, but Kobe is a brand name. (Hyogo’s capital city is Kobe, thus the name). To officially qualify as “Kobe Beef”, the cattle must be graded through a meticulous 8-point certification process. : 8 One of these is the Tajima strain (Japanese: 但馬牛, Tajima Ushi or Tajima-gyu). As a varietal of Japanese Wagyu, Kobe Beef is most limited in quantity and more iconic both in Japan and overseas. Cholesterol 230g. When consumers hear the term Kobe, the first thought that comes to mind is typically not a city in Japan, but rather a juicy steak right off the grill. The Tajima beef that's marketed today is known as "Tajima beef produced in Hyogo Prefecture", which means it's beef from Japanese Black cattle that have been raised and fattened in Hyogo Prefecture, with a BMS of 3 to 5. Minimum purchase quantity of 2 packs. Kobe Beef is as much an experience as it is a meal. Will I receive a certificate of authenticity with my purchase? Follow the farm to find out when they are featured. Kobe is a delicacy, prized for its luscious marbling and extraordinary richness. Today, there are only 8 US retailers authorized to sell this rare, premium product, and only 37 US restaurants have the certification to serve it. Kobe beef cooked with traditional teppanyaki-style (iron griddle) According to Bon Appetit, the Hyogo government keeps the 12 best bulls in a special facility, and all cows are inseminated from these top 12 males.The strict control of the genetics involved in producing Kobe beef keeps it exclusive to the region and ensures that it remains pure. Bite-sized portions are best, and, with just a simple seasoning of salt, you’ll find that the intense umami that Japanese A5 Wagyu is known for carries all the flavor you need. According to Holy Grail Steak Company, fewer than 1000 head of true Kobe cattle are exported from Japan annually, making this one of the rarest types of wagyu in the world. In Japan, all cattle are registered with a certificate indicating the farm, family tree and date of harvest, among other things. We proudly mark each purchase with the Kobe Beef Nojigiku-han chrysanthemum trademark of hand-approved, 100% authentic Kobe Beef. It becomes Kobe beef when it's 6 or higher. Browse our wide selection of Ground Beef for Delivery or Drive Up & Go to pick up at the store! 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. Kobe beef. 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. 27 % 17g Protein. Halal at Giant Eagle. Oscar Mayer Center Cut Original Bacon. Purchase their meats and share their page. Juicy, silky, enduring flavour, THE WORKS". There are few things in the world that are as iconic. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Order groceries online for Delivery or Pickup. For your protection, follow these safe handling instructions. A5 Kobe Beef Ribeye & New York Strip Pair. 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. 60 / 2,300g left. Kobe Beef is is a variety of Japanese beef from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. Kobe Beef is synonymous with luxury — its name instantly recognizable. Tajima gyu cattle as draft animal. Kobe is a city on the southern coast of Japan's main island. Shop similar items at The Food Emporium. Just one roughly 14-ounce steak costs about $350. The calves must also be born, fed, and processed in the Hyogo prefecture. 0 %--Carbs. This specific cut is the The King of the Steaks. Calorie Goal 1,750 cal. Serving Size : 112 g. 250 Cal. GetGo - Plainfield Giant Eagle Not your store? This cosmopolitan city where many foreigners immigrated to was an intersection where Japanese tradition and foreign culture met. 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. Serving suggestions: lettuce, tomatoes, onions, ketchup, mayonnaise and mustard Tajima Tajima - Kobe Ground Beef. 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. How does this food fit into your daily goals? Tajima Japanese Kobe Beef wagyu beef has extraordinarily advanced level of marbling which exists within Japanese beef breed Tajima only. As a varietal of Japanese Wagyu, Kobe Beef is most limited in quantity and more iconic both in Japan and overseas. Each retailer has a pricing policy that can be found on that retailer's page. Join the discussion today. Read more on our blog. Once you've tried their product, rate the flavor of what you've eaten. Read more on our blog. The Kobe Beef Association qualifies and hand-approves auctioneers, distributors and retailers, including Crowd Cow, to sell this small amount of luxurious beef. Learn more about How to Enjoy Kobe at home. To try this exclusive beef is to experience luxury at its finest — a once-in-a-lifetime treat to be savored for its outstanding quality and appreciated for its rarity and standards of production. Oscar Mayer Wieners. Kobe opened its doors to foreign countries as an international port in 1868. Keep refrigerated or frozen. Fresh Groceries at great prices from all your favorite stores - in as fast as 1 hour! Search. 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