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	Kobe Beef FAQ
		Kobe Beef is a legendary delicacy of Japan, a type of beef that is so well marbled that it goes right off the charts for Prime grading in any other country.
		I have been exhaustively researching the topic of Kobe Beef in the hopes of purchasing one of those legendary cattle for about a year, since I had heard that they were ranched successfully in the United States for sale to a hungry Japanese market.
		So they have the cattle raised to their exactingly specified Kobe standards, and they actually fabricate the carcasses in Kobe, making them legally "Kobe Beef" even though the cattle were actually born, bred and fed somewhere else.
	members.tripod.com /~BayGourmet/wagyu.html (1449 words)

	Kobe beef - Wikipedia, the free encyclopedia
		Kobe beef is beef from a fl-haired breed of cattle called Wagyu which translates as "Japanese cattle".
		Because true Kobe beef is not exported from Japan, "Kobe style" beef is produced from a crossbreed of Wagyu and American Angus cattle raised and slaughtered in the U.S. Of these cattle, the highest quality cows are sent to Japan, who still owns the rights to the cattle, and the U.S. keeps what is left.
		Kobe Bryant of the NBA was named after the steak by his parents, after they saw it listed on a restaurant menu in Japan.
	en.wikipedia.org /wiki/Kobe_beef (199 words)

	Kobe beef - Facts, Information, and Encyclopedia Reference article (Site not responding. Last check: )
		Kobe beef is beef from cows that are fed a diet enriched with beer and massaged lovingly by attendants in Kobe, Hyogo, Japan.
		Kobe Beef costs over $100 per pound in Japan.
		Kobe Beef in the US is a crossbreed of American cattle and wagyu raised in the U.S. It tends to be less expensive than Japanese Kobe Beef.
	www.startsurfing.com /encyclopedia/k/o/b/Kobe_beef.html (272 words)

	Behind Every Good Steak There´s a Bull; High Priced Kobe Beef Likely Comes from Cattle Raised in Idaho / January ...
		A Kobe beef steak is fatty or, as the steak connoisseurs would like to say, "marbled." It´s the marbling that gives the steak its tender, juicy flavor.
		Although it´s highly marbled, the fat in a Kobe beef steak is lower in saturated fat (the bad fat) and higher in unsaturated fat (the good fat), Snake River Farms officials say.
		As the popularity of Kobe beef has spread, many media outlets have reported that Wagyu cattle are special because their owners massage them, feed them beer and give them sake baths.
	www.hotel-online.com /News/PR2006_1st/Jan06_KobeBurger.html (1320 words)

	Kobe Beef history, description and cooking instructions (Site not responding. Last check: )
		Kobe Beef, a type of beef that is well marbled, is a legendary delicacy of Japan.
		Kobe Beef originated in the prefecture of Kobe in Japan.
		Kobe Beef does not suffer because, like ice cream, that is meant to be frozen, it has such a high percentage of marbled fat that the flavor and texture are not changed by freezing.
	www.morganranchinc.com /ranch/kobebeef.html (408 words)

	Fairway Packing - Kobe Beef (Site not responding. Last check: )
		Village elders believed that consuming beef inside the house was a sacrilege, a desecration of the house, and an insult to their ancestors.
		Young men were forced to cook their beef outside on plow shears (this process become known as sukiyaki, which literally means plow cooking) until the Meiji Restoration finally relaxed restriction against eating beef.
		When KBATM showed me their Kobe Pride America product, it became clear that by using sound scientific data, better feeding techniques and total program management, they were producing predictably high quality beef with unmatched flavor and eating characteristics.
	www.fairwaypacking.com /products_kobe_beef.htm (1128 words)

	Tony's Meats and Specialty Foods
		We carry Kobe beef in our counters from time to time, and are also pleased to special order it for you any time of year.
		The breed of beef that Kobe Japan is famous for is the Wagyu - which is being raised now in the USA under closely regulated quality assurance programs.
		Young men were forced to cook their beef outside on plow shears (this process become known as sukiyaki, which literally means plow cooking) until the Meui Restoration finally relaxed restriction against eating beef.
	www.tonysmarket.com /foodhealth/kobe.cfm (1155 words)

	What is Kobe Beef?
		Kobe beef is considered by many to be the best form of beef available in the world, although it is prohibitively expensive and importation from Japan is virtually impossible.
		Steaks cut from Kobe beef are said to have more of a foie gras or liver consistency, akin to a filet mignon.
		Kobe beef can be prepared as an ingredient in stir fry dishes, with high heat creating a quick sear.
	www.wisegeek.com /what-is-kobe-beef.htm (643 words)

	Kobe Beef - Food Facts - Food Reference Website
		Kobe beef is a special grade of beef from (Wagyu) cattle raised in Kobe, Japan.
		Village elders believed that consuming beef inside the house was a sacrilege, a desecration of the house, and an insult to their ancestors.
		Young men were forced to cook their beef outside on plow shears (this process become known as sukiyaki, which literally means plow cooking) until the Meui Restoration finally relaxed restriction against eating beef.
	www.foodreference.com /html/artkobebeef.html (779 words)

	Kobe beef leaves a raw taste
		Consumers were warned to be careful when ordering Kobe beef at restaurants and hotels as China has stopped imports of Japanese beef since 2001 due to mad cow disease.
		Kobe beef is popular at some high-end Japanese restaurants and hotels as it is extremely tender and tastes better than normal beef.
		The beef was allegedly from Japan, Canada or the United States, said Fang Yong, an official with the bureau's information office.
	www.91office.cn /en/news9222.htm (371 words)

	What Wagyu beef is
		All Kobe beef is Wagyu, but not all Wagyu beef is Kobe beef.
		You may already be familiar with the famed Japanese Kobe beef — the most expensive beef in the world.
		For example, Kobe beef is produced in Hyogo Prefecture, while the beef from Mie Prefecture is called Matsuzaka and beef from Shiga Prefecture is Omi.
	www.lobels.com /store/main/wagyuMain_whatisnt.htm (364 words)

	Kobe on a Stick
		Which is why their newest menu item, the Kobe beef corn dog, is a little hard to wrap one's mind around.
		It's Kobe beef, which, legend has it, comes from cattle raised on a Zen-like golf course, given baths in sake and beer, and completes an Elizabeth Kubler Ross death and dying seminar before it becomes your dinner.
		Finding definitive facts on how Kobe beef is farmed, or how many cattle there are, or why it costs $100 a pound from some meat distributors (the most commonly quoted price) and $420 for four steaks from another is a mystery best left unsolved.
	www.citypaper.net /articles/2005-09-15/food2.shtml (400 words)

	Kobe Beef Glossary Term
		A type of beef from the Kobe region of Japan that comes from a breed of cattle known as the Wagyu cattle.
		Evaluated for the color of the meat, the color of the fat, the marbling, and the texture of the meat, Kobe beef continually scores well in all aspects, providing cuts of meat that are highly flavorful and very well textured.
		A general estimate is that this type of beef can be cooked for two-thirds (66%) of the time required for choice or prime cuts of other varieties of beef.
	www.recipetips.com /glossary-term/t--37932/kobe-beef.asp?hlite=true&querytext=liver (197 words)

	U.S. Raised Kobe Beef In Short Supply, Even at $100 A Pound / February 2004
		Allen Brothers' Kobe/Wagyu beef is raised exclusively for the company, in Texas and Iowa, from the largest herd of full-blood Japanese cattle in the nation, with a lineage that can be traced back hundreds of years.
		Marbling is the essence of great beef and Kobe beef's ratio of marbled fat to meat is higher by far (as much as 10 times higher) than any other beef, infusing it with unmatched taste and giving it remarkable tenderness.
		The incomparable marbling in Allen Brothers' Kobe beef is as dependent on the length of a rich diet as it is on genetics.
	www.hotel-online.com /News/PR2004_1st/Feb04_KobeBeef.html (764 words)

	Kobe Steak & Beef (Site not responding. Last check: )
		Kobe beef and Kobe steaks stand alone as the standard by which all others are judged.
		The direct descendants of Kobe beef and Kobe steaks were imported to Oregon and are now available to food hobbyists.
		From the first bite you'll agree, Kobe steak is the perfect treat for meat connoisseurs and seafood lovers alike.
	www.farm-2-market.com /kobe-beef.htm (320 words)

	Kobe Beef Steak \| Kobe Beef Steak \| Pork Steak Recipes \| Merlot And Beef Recipes (Site not responding. Last check: )
		Being a part of the growth of online sales kobe beef steak websites are spring up everywhere The chief advantage of web based easy cube steak recipes organizations acquire over non-internet based russian ground beef recipes enterprises is that the cost of operations is considerably less.
		With the continued explosive growth of the Internet mexican ground beef recipes business people reach new goals with the increased business An important strategic advantage that online kobe beef steak organizations manage to receive over traditional how to cook a steak organizations is the ability to quickly respond to changing circumstances.
		Be delighted as we enable you to contemplate the utmost bargains for chicago style italian beef recipes and anything associated to boiled corned beef recipes on line.
	www.greatsteakonline.info /kobe-beef-steak.htm (280 words)

	Kobe Beef -- The Ultimate in Low Carb Dining!
		And Kobe Beef America has made it their mission to bring this fine food to America.
		Kobe Beef America claims to be able to turn out genuine Kobe beef, finished properly, and aged 21 days, and they are beginning to make this secret available widely in America.
		According to the California BBQ Association, the tenderloin of Kobe beef is said to have the consistency of butter, and is easy to cook badly.
	www.the-low-carb-way.com /kobe-beef.php (408 words)

	Wagyu Beef History - The History of Wagyu Cattle - Kobe Beef of America
		This resulted in distinctly different characteristics, which over the years, led to cattle from the Kobe region, as well as all regions throughout Japan, becoming a standard for the world in terms of flavor and tenderness.
		These groups of Wagyu breeding cattle that came to America in the nineties were actually brought to the United States to create an easier access to sell semen to Australia because of some trade issues and high tariff problems that the two countries were negotiating at the time.
		It soon became evident that because of the abundance of high energy feedstuffs, grasses rich in protein, and economical prices, Japan was ready to purchase Wagyu beef raised and packed in America, and to put the beef into their vast retail markets.
	www.kobe-beef.com /Wagyu-History/default.aspx (708 words)

	Nikuya Meats, Kobe Beef, Wagyu, Kurobuta Pork, Japanese Meat, Canada
		Snake River Farms’ American Kobe Beef is produced from the progeny of the top marbling Japanese Wagyu bull in the US, born in the Kobe region of Japan.
		Agri Beef Co. is the world’s 1st ISO/HACCP certified cattle company, ranking in the top 10 in the U.S. for number of fed cattle; supplying nearly 500,000 cattle to major packers and is the world’s largest supplier of Certified Angus Beef (CAB) qualifying carcasses.
		SRF is the largest producer and exporter of American Kobe Beef (Wagyu cattle) in the U.S.A. with their products being well received in over 10 foreign countries including Canada.
	www.nikuya.ca /products/kobe_beef.htm (579 words)

	Kobe Beef Steaks – For the Finest in Luxury Meat \| Sizzler's Ranch
		Kobe beef steaks must be prepared carefully to retain their unique attributes.
		Traditionally, Kobe beef steaks are used in dishes in which it is thinly sliced and served over rice or with vegetables.
		Often, the meat from Kobe beef steaks comes to the table raw in Japan, due to the tenderness and innate flavoring of the meat.
	www.sizzlersranch.com /steak-kobe-beef (428 words)

	Teanobi.com :: View topic - Green Tea Baked Kobe Beef Ribs w/Ginger-Plum Barbecue Sauce
		Kobe beef is a big treat and I only ate it once in my lifetime.
		If Kobe beef is too expensive for you, I strongly suggest that you start with a high quality piece of meat.
		Although American Kobe Beef is higher in marbling, it has about half of the saturated fat content of other grades of beef traditionally used in restaurants and markets across the country.
	www.teanobi.com /forum/viewtopic.php?t=77&start=0 (897 words)

	Kobe Beef Steak \| Steak Out \| Gourmet Steaks \| Stewing Beef Recipes (Site not responding. Last check: )
		In their desire to increase profits with Internet sales barbque beef recipes small business as well as major corporations continue to expand their Internet businesses An understandable advantage is that e-commerce round steak recipe business enterprises have over physical low fat ground beef recipes organizations is the ability to quickly respond to changing circumstances.
		Observing the continued growth of the Internet and expansion of e-commerce kobe beef steak websites are spring up everywhere The main benefit that Internet based steakcheese dealers will always have over their store-front competitors kobe beef steak stores is the great savings in business operations..
		As electronic commerce continues it's rapid growth kobe beef steak online merchants continue to learn more about selling on the Internet There is no doubt that e-commerce for ryans steakhouse traders have over street front stores ruths chris steak emporiums is the reduced costs of doing business.
	www.ybill2997.info /kobe-beef-steak.htm (277 words)

	Kobe Beef Steak at Mykobe-Beef.Com
		I did enjoy the view, in addition to your food, yet others within your party were unhappy with a particular few things.
		Kobe Beef Steak related phrases are on Mykobe-Beef.Com.
		Related phrases are corned rabbit meat recipe, removing wild taste from rabbit meat, nutritional value of buffalo meat, impact organic meats, and easy rabbit meat chili recipe.
	www.mykobe-beef.com /KOBEBEEFSTEAK.asp (594 words)

	High Quality American Kobe Style Wagyu Beef - Kobe Beef America
		R L Freeborn set up his company, Kobe Beef America, to be on the leading edge of the American Wagyu industry.
		The American Kobe Style beef you purchase here is the best beef created from original genetic lines of Wagyu cattle from Japan.
		It hails the legendary tenderness that Japanese Kobe Beef is known for, yet is specifically produced to meet American size portions and to please American palates.
	www.kobe-beef.com (553 words)

	DOCKWALK - The Galley (Site not responding. Last check: )
		This brings me to the reputation of Kobe beef as one of the most expen$ive and difficult to procure edible commodities in the world next to the Iranian Golden Caviar and the authentic Italian White Truffles.
		One of the primary reasons for the outrageous cost per pound of Kobe beef in America is that there is not a large enough consumer market for Wagyu Beef.
		As a result, the Japanese Kobe beef producers were forced to subcontract their superior breed of cattle to foreign farms.
	www.dockwalk.com /thegalley/2003/kobebeef1.shtml (894 words)

	Kobe Beef - What is it and why does it cost so much! Find out here.
		Kobe beef is considered the most exclusive beef in the world.
		Known for its rich and juicy flavor and extraordinary tenderness and texture, Kobe beef originated in Japan, where it is produced under traditional conditions, including massages and a beer diet, from the Wagyu breed of cattle.
		Allen Brothers' Kobe/Wagyu beef is raised exclusively for the company, in Texas and Iowa, from one of the largest herds of pure Japanese cattle in the United States, with a lineage that can be traced back hundreds of years.
	www.askthemeatman.com /kobe_beef.htm (1355 words)

	Café Fleuri’s Kobe-beef hot dog - The Phoenix (Site not responding. Last check: )
		This is Wagyu beef, from California: it’s the same breed as the cattle from Kobe, a breed that’s notable for its sinfully high ratio of marbled fat to muscle.
		It’s also a good dog: its casing is crisp and taut, and the steamy beef inside is rich and savory.
		Kobe beef may originate from the same country as Kobayashi, the eating machine who scarfed down 53 3/4 franks in 12 minutes at the Nathan’s Hot Dog Eating Competition on Coney Island this past Independence Day, but even he would take his time with this beauty and stop at just one.
	www.thephoenix.com /PrinterFriendly.aspx?id=18125 (399 words)

	Tei Tei Robata Bar (Dallas, Texas): Dallas Morning News Review
		Named for the Japanese city where the cattle are raised, Kobe beef is so finely marbled, so tender, that it is considered by many connoisseurs to be the best in the world.
		Kobe beef cattle are the sumo wrestlers of the bovine world, pampered with daily sake massages and fed a diet that includes lots of beer.
		Kobe beef is sublime; so smooth, so mild and rich it almost melts in the mouth, like foie gras.
	www.dallasdinesout.com /restrant/t/teitei/review2.htm (483 words)

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