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Kobe Beef
Kobe beefrefers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association.The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki.
Kobe beef Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Kobe beef is known for its rich umami flavor, often described as savory and meaty. |
| Texture | Tenderness | Kobe beef is prized for its incredibly tender texture, which comes from the high marbling of fat throughout the meat. |
| Nutritional Value | Macronutrients | Kobe beef is high in protein and fat, making it a rich and indulgent meat choice. |
| Color | Natural Pigments | Kobe beef is known for its deep red color, which comes from the high levels of myoglobin in the meat. |
| Aroma | Volatile Compounds | Kobe beef has a unique aroma, often described as rich, buttery, and slightly sweet. |
| Cooking Behavior | Heat Conductivity | Kobe beef cooks quickly and evenly due to its high fat content, resulting in a juicy and flavorful finished product. |
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