Kobe beef has gained notoriety for its luxurious quality and price point, becoming a mainstay at high-end restaurants worldwide. But what exactly is kobe beef and does it provide any real health benefits touted in the media?
Kobe beef is a premium cut of meat produced from Tajima-gyu cattle in Hyogo prefecture in Japan – where Kobe city itself lies – where they are born, raised and slaughtered according to stringent grading policies and certification systems that ensure only superior cuts receive the Kobe label; additionally there is even an advanced DNA tracking system in place so each piece of Kobe meat can be traced even after leaving its country of origin.
Kobe beef offers many health advantages that may go overlooked. It contains an ideal blend of Omega 3 and Omega 6 fatty acids which work to lower LDL (bad cholesterol) levels while simultaneously raising HDL (good cholesterol), helping protect arteries from clogging while improving overall heart health. Furthermore, its iron content makes this delicious meat an important contributor in helping form red blood cells which deliver oxygen throughout our bodies and organs.
For authentic Kobe beef in the United States, look for restaurants accredited by the Kobe Beef Marketing and Distribution Promotion Association and which showcase a bronze statue of Tajima-gyu. Once inside these establishments, ask where their beef came from as well as its grade or distributor as well as providing their 10-digit authentication number if asked; any hesitation to provide such information indicates it might not be genuine meat.