When it comes to health and fitness, we usually have two aims in mind: losing fat and building muscle. From a training perspective, this involves a combination of cardiovascular and strength (weights) workouts. Modern day fitness buffs are also finding significant value in training regimes like Pilates (whose primary focus is on strengthening the body’s ‘core’) and Yoga (which does wonders for one’s flexibility, strength and mental well-being).Read More
Sunday, October 27, 2013 12:08:58 AM America/New_York
Wednesday, June 26, 2013 7:54:00 AM America/New_York
Kobe Beef: A Treasure Trove of Surprising Health Benefits
“If you could take just one food with you to a desert island, what would it be?” Don’t ask this question to a Chef if you want an original answer. Most of them will probably respond, in less than a couple of seconds: “Kobe beef”. As true guardians of good taste, Chefs will own wax poetic about the beautiful marbling, buttery tenderness and characteristic flavor which can be enjoyed exclusively from this traditional Japanese beef. www.kobe-beef-store.com’s certainly hits the spot when it says, “Kobe Steak is among if not the highest quality steak you can get!” Thanks in no small part to pioneers like Jamie Oliver, we are beginning to realize that the health benefits afforded by organic produce, and the latter’s inherently good flavor, are inexorably linked. Nowhere is this delicate balance more evident that in Kobe beef. In this post we outline some of the marbled wonder’s most resounding health benefits:
CLAs: The Secret Behind Kobe Beef’s Nutritional Power
Initially, it was thought that the intense marbling effect in Kobe beef had a negative impact on human health, but the opposite has been proven true. A study by the American Journal of Clinical Nutrition reveals that Kobe Beef is particularly high in conjugated linoleic acids (CLAs), which boast a wide range of benefits. CLAs alleviate allergies and asthma, decrease blood cholesterol levels and fight atherosclerosis (the narrowing of arteries in the heart, which is a primary cause of heart attacks). CLAs have also been proven to have powerful anti-cancer effects.
Kobe Beef: Fuel for a Lean Machine
In addition to being one of the most highly coveted gourmet delicacies in the world, Kobe Beef is also an excellent choice for those wishing to lose a few unwanted pounds or maintain a trim figure. This is because this type of meat decreases obesity levels and enhances insulin sensitivity. In the past, it was thought that being obese led to insulin insensitivity but a new scientific study indicates that it is the other way around; being exposed to chronically high levels of insulin makes us obese. The study, published in the December 4th Cell Metabolism Journal, shows how mice which were fed high-fat, buffet-style diets stayed lean as long as their insulin levels remained persistently low. There were additional positive effects: the mice had lower levels of inflammation and less fat in their liver. These findings complement evidence suggesting that diabetics who consistently consume insulin tend to suffer from weight gain. Kobe Beef can help by helping our body to absorb excess insulin. This is news for our skin as well. Chronically high insulin levels are linked to premature ageing of the skin; they are also primary causes of inflammation, which ages the body before its time and is a leading cause of a plethora of diseases, including heart disease and cancer.
Kobe Beef for Bigger Muscles
If you’re a body builder, then you know of the importance of sourcing good quality protein to promote the growth of muscle mass. If you’ve asked your trainer how to get big arms or increase definition in areas like your shoulders, chest or calves, they have probably told you that in addition to strengthening auxiliary areas (like the forearms, to increase bulk in the biceps and triceps, for instance), you probably need to seriously increase your protein intake. A study undertaken by Fern et. al (1991) showed a significant increase in body mass over a four-week period of heavy weight training when subjects consumed 3.3 versus 1.3 grams of protein per kilogram of body weight. A good protein supplement (such as micro-filtered whey) containing 23 grams of protein also significantly increases body mass. When it comes to selecting good protein, it is important to bear in mind that many high-protein foods (such as dairy products) are often high in fat. If you’re aiming for a ripped, defined look, it is best to opt for proteins containing ‘healthy fats’, like Kobe beef, which contains a greater amount of Omega-3 and Omega-6 fatty acids (and higher levels of monounsaturated fats) than any other beef on the market. Even the saturated fat content of Kobe Beef is different; 40% of it is present as stearic acid, which does not raise cholesterol like other saturated fats. From whichever way you look at it, Kobe Beef is a select, wise and very tasty way to consume life-giving protein.
Sunday, April 24, 2011 8:24:00 AM America/New_York
When choosing beef for dinner it can be of any breed right? But if that person is a gourmet then going for Wagyu Beef is perhaps the best option, for this beef is well known for its richest and juiciest flavor, and the chefs just love its color and texture. It has also been awarded a title “Caviar of Beef” for two things, firstly its superiority in taste and secondly for its price; a normal Wagyu carcass costs $20,000 and it’s per pound price touches $150/pound. If it’s a proper dish format then its price reaches as high as $300 per plate in a good Japanese Restaurant, but a single cut let will cost $50, the reason is that it is of original quality and can be compared with a normal local beef.
Although it is pricy because there are not many breeders of this type of meat, but due to high demand breeders are thinking of extending their stock elsewhere.
So what exactly is Wagyu beef?
In word meaning, Wagyu is combination of two short words in which “Wa” represents Japanese and “Gyu” represents cattle, thus it forms Japanese Cattle in English. Wagyu beef is not only tender to touch and tasty but it also has it distinction due to its pretty marbled/streaked design. The other name for Wagyu Beef is “White Beef” because of the white streaks in the meat.
Its origination comes from Kobe, Japan but more distinctively from the Wagyu Cattle itself. The Japanese were forbidden to eat this meat from 1635 until 1838 but they were still bred with special care and methods to make the cattle adapt to the changing environments, like giving sake for better digestion and massages to prevent any cramps.
Now, Wagyu cattle breeding have reached Australia and New Zealand, and these cattle breed; a duo of Tottori-Black and a pair of Kumamoto-Red breeds, arrived in USA in 1976 from Japan and their numbers increased in 1993 and 1994.
What makes it so Tasty
Marbling is the hint to a meats quality ” how fat and lean meat goes together with each other, and this is the reason for the Wagyu Beef winning over American Prime Beef. On the marbling scale of 1-12, American Prime Beef ranks 6th while Wagyu Beef is the 12th rank which shows how much the Premium Quality Wagyu Beef holds.
Wagyu Beef goes best with the Pan searing and techniques which is mostly involving quick cooking, and if the beef is cooked correctly, it not only brings out its delicious taste but the texture, all juicy and soft, come along with it. Fat content per cut of this meat must be handled with care or else the meat will get ruined from over cooking.
People who are on a diet with low cholesterol food and yet are a gourmet of beef delicacies, Wagyu Beef is their best option because with its marbling that brings out the extra juicy taste, it also contains high constituent of monounsaturated fats in the fat which makes it healthier to eat. Even though Wagyu Beef contains some high amount of fat, the bad fat as compared to the total amount is less in percentage, so it is a better option for people who are on a diet, and actually it can help people who have lower cholesterol level.
Sunday, April 24, 2011 8:15:48 AM America/New_York
There is a lot of requirement for beef meat to be classified as Kobe beef. First the animal should be from Tattori Black cattle, in the prefecture of Hyogo. The cattle should be born and raised there should have been castrated. It is a process that will purify the meat. It must have been killed in Hyogo Prefecture, at the slaughterhouse of Sanda, Nishinomiya, Kobe, Kakogawa or Himeji. Its marbling ratio should be at a level of minimum 6 or above and the weight of the beef shouldn’t be more than 470kg.
The cuts known as Kobe cuts are coming from the black Tottori breed. It is known for its quality flavor as well as its well-marbled texture and its tenderness. Kobe cuts are used to make teppanyaki, sashimi, shabu shabu, sukiyaki, and steak. Because of its quality, the Kobe beef is the world’s most expensive beef. Many farmers from America or England have attempted to reproduce the quality of Kobe’s beef. They grown Wagyu herds using local grains and grasses and gave beers to the cows but their attempts had failed. American Kobe is darker than Japanese Kobe and its flavor is much bolder.
Another particularity of Kobe beef is the temperature required to melt the meet fat. It is much lower for Kobe beef than for the regular cows. The best quality Kobe, grade of 12, is not made for exportation. It will be reserved for the local population. Todays Kobe can come from two different breeds of Wagyu cattle: The red and the black Wagyu. Black Wagyu is from Tajima, Tottori, Okayama and Shimane. Japan was protecting its exportation for years, but four Wagyu bulls we sent to the US in 1976. Five in 1993, and in 1994, thirty five of both Wagyu breeds were exported.
Now some Kobe cows are raised and fed in California where they respect Japans strict specifications. Once the cows are ready for slaughter, they are sent to Kobe, Japan. The feeding and slaughtering of the animal will happen there. The price of the Kobe beef offered in California is much cheaper than the true Kobe beef.
The grade of the Kobe beef will be determined by the amount of fat in the rib-eye cut. The cows are checked before and after slaughter. Japanese Kobe beef will have a marbling 20 to 25% of fat and the American ones will only have 6 to 8%fat only. Japanese Kobe costs up to 500$ a kilo while American Kobe only costs $100 per pound.
Kobe beef is often solved frozen as the amount of fat will still be retained. The Japanese Kobe beef cannot be cooked the same way than American Kobe beef. If the Japanese Kobe is grilled, it will easily catch fire and burn. The best way to cook it will be to quickly blacken the meet on the surface, but being cautious to leave the inside raw. If cooked properly, the Japanese Kobe beef will melt in your mouth. Even if a steak of Japanese Kobe beef is left outside in the sun for too long, the fat will melt in the inside. The taste of the Japanese Kobe beef is sweet and will linger in your mouth. Be careful to cook it properly to be able to enjoy it to its full flavor. It will leave you extremely happy and satisfied.
Thursday, April 21, 2011 11:25:48 AM America/New_York
The decision to buy kobe beef is always a smart decision this meat is grown according to standards not equaled by any other beef. You have come to the right place to buy kobe beef we offer a full line of kobe beef but it now and buy it in bulk to save money.
Buy Kobe Beef Online and it will be shipped overnight on dry ice so you can rest assured that your order will arrive in a frozen state. Kobe beef buy online fro kobe-beef-store.com will save you time and money by offering the most competitive prices and the most trust worth service.
Check out our store to buy kobe beef buy it today!
Thursday, April 21, 2011 10:30:00 AM America/New_York
Kobe Beef cost are without having a doubt the highest cost for beef. Which is due to the method of raising the wagyu cattle. Simply because the wagyu cattle is the world renowned cattle for marbling and good quality it really is the only breed capable of producing kobe beef. A lot of people ask me why are kobe beef cost is so high???
Properly there are several reasons. The first is for the reason that the kobe beef cost are ruled by a supply demand market. There is certainly not a good deal of wagyu cattle as well as the demand has outpaced the supply. Every single year farmers raise additional and much more but just can’t maintain up.
The second reason for the high kobe beef cost is because of just how much resources and time it takes to raise one of the wagyu cattles. It takes about 2x as lengthy and uses 2x as considerably feed along with the high quality feed which is utilized is considerably much more expensive. The rancher requirements to create his cash back on the land which is tied up for 2x as long also. Those are the key factors kobe beef cost are so high.
Thursday, April 21, 2011 10:25:58 AM America/New_York
Kobe Beef prices are without a doubt the highest cost for beef. That is because of the process of raising the wagyu cattle. Because the wagyu cattle is the world renowned cattle for marbling and quality it is the only breed capable of making kobe beef. Many people ask me why are kobe beef prices so high???
Well there are a few reasons. The first is because the kobe beef prices are ruled by a supply demand market. There is not a lot of wagyu cattle and the demand has outpaced the supply. Every year farmers raise more and more but just can’t keep up.
The second reason for the high kobe beef prices is because of how much resources and time it takes to raise one of the wagyu cattles. It takes about 2x as long and uses 2x as much feed and the quality feed that is used is much more expensive. The rancher needs to make his money back on the land which is tied up for 2x as long also. Those are the main reasons kobe beef prices are so high.
Thursday, April 21, 2011 10:10:03 AM America/New_York
A Japanese Kobe Steak is among if not the highest quality steak you can get. Look at the marbling! You just can’t get this high marbling from any other breed of cattle. The wagyu cattle is by far genetically superior when it comes to quality. The quality comes at a cost! It takes much longer to raise wagyu cattle which is where the japanese kobe steak comes from. There are not alot of wagyu cattle and the demand is very high. Which means the cost of a japanese kobe steak is much higher than any other steak. Oh but it is worth it!
Once you have gotten your self a Japanese kobe steak. First look at it. Get lost in the intense marbling. Once you have seared that visual into your memory it is time to cook our Japanese Kobe steak. My favorite technique is to get a large cast iron skillet and heat it up to the point when a drop of water instantly vaporizes. That is when you know it is hot enough. Cut from your japanese kobe steak a small piece of fat that you can render in the skillet once you have a nice coating of fat in the pan it is time to cook the steak. Lightly salt and pepper each side and sear it for a min or two depending on the thickness… flip it. Give it another min or two. Take care not to over cook this delicacy. Take it off. Slice it thin… and enjoy.
Now you can experience a japanese kobe steak.
Thursday, April 21, 2011 9:50:00 AM America/New_York
Are you looking for a great idea to send someone as a gift basket? Tired of the same old chocolates, flowers, food arrangements! We have the perfect solution for you! Nothing says extravagance like a Kobe Beef food gifts baskets.
You will find this is the perfect solution and it unique so that special someone will always remember the day they received a Kobe Beef food gifts basket.
Send someone the most memorable food gifts basket ever, today! Just go to our “Mix and Match” page below and pick out their favorite cuts. Check out and be sure to add a gift message. That is all it takes to send a unique and extravagant food gifts baskets.
Tuesday, April 19, 2011 8:56:58 AM America/New_York
Kobe steak prices vary widely based on the quality of the steak. The steaks are generally rated on a bms scale of 1-12 however some have come up with their own propitary grading system.
Regardless of the system they use the kobe steak prices will be proportional to marbling of the steak.