Kobe Beef: Purchasing Steaks Online

There is a wide selection of Kobe beef when you purchase steaks online as well as in the marketplace. If you appreciate the taste of roasted beef, you might like to know more about where and how they are produced and priced, and how they differ.

First, let's look at Angus beef, found in the United States. This beef comes from a breed of cattle known as the Angus, which originated in an area of the same name in Scotland. This is how it came to known as Angus beef. It is a very popular, if not the most favored, cow meat in the U.S. and so it is widely produced, in order to meet consumer demand. It came to the U.S. market in 2000, and has since grown in popularity, becoming the choice meat ingredient of hamburgers. Because of that, demand increased and a specific brand called CAB, short for Certified Angus Beef, was established.

CAB’s goal is to maintain the high quality of Angus beef being produced in the U.S., as demand continues to soar. So USDA graders are used to verify standards. These graders examine and test the consistency and quality of the meat, before giving it the label of Certified Angus Beef. The criteria required to gain the accreditation are many. They include: no dark cuttings, no capillary ruptures, no neck humps exceeding two inches, muscles that are at least moderately thick and fat less than one inch in thickness. Additionally, the weight of the cow should not exceed 1,000 pounds, but the rib-eye area should be 10 to 16 square inches in size. The meat should also pass what is known as the "A" maturity level and should have at least a "medium" consistency in marbling. Angus beef is competitively priced, being sold in supermarkets for around $1 per pound.

Another type of beef steak is the Kobe or Wagyu. Kobe steak is from Japan. It comes from the black Tajima-ushi variety of the Wagyu cattle breed. Wagyu beef, Wagyu steak or Kobe steak when roasted, is the most expensive cow meat in the world. It became popular because of its superior marbling, tenderness, juiciness and strong flavor. It's considered the finest beef available.

Producing Kobe beef is not easy and so it is not a widespread operation in Japan. There are traditional and strict farming methods in place, which ultimately leads to its high price, as it is regarded as niche meat.

With the increasing popularity but low production level of Kobe beef, farmers in the U.S. have tried to replicate Japan's beef production methods. Although unable to produce an exact American version of the Kobe beef, the U.S. attempt is nonetheless flavorsome. As it begins to appear on more American dinner tables, many are starting to refer to the American attempt as Kobe-style beef. Though Japan's Kobe beef is still the best, the Kobe-style beef of the U.S. is a good alternative, and at a keener price too, especially on the Internet.