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Kobe beef meal served in a steakhouse in Kobe Kobe beef. Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1]
In the Azuchi–Momoyama period, Takayama Ukon, who was associated with Ōmi Province, treated the warlords to beef. [1] In the Edo period, miso-marinated beef was sold and presented to the Tokugawa shogunate as a sustaining medicine by the Hikone Domain. [2] In 1880s, Ōmi beef was sold as "Kobe beef" because it was shipped to Tokyo via Kobe Port.
In several Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef from the Tajima cattle, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle. [3] [4] [5]
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).
Matsusaka beef as a topping on gyūdon. The cows take roughly three years to mature. [2] In order for the meat to be sold under the Matsusaka name, it must meet strict standards. [2] Only virgin female cows can be sold as Matsusaka beef and all calves must be of a breed registered by the Matsusaka Beef Management System. [2]
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad "The Roast Beef of Old England". The dish is so synonymous with England and its ...