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Halal Variety of Luxury Kobe Beef Takes the Spotlight

05 May 2008

MALAYSIA - To indulge in Kobe beef is to allow yourself to eat well and sin. Kobe beef, as most of us are aware, comes from cattle that have been spoilt rotten, massaged and fed on a diet of beer and sake.

This practice of pampering the black Tajima-ushi breed of Wagyu cattle in Japan helps relieve stiff muscles, which is believed to show in the tenderness of the beef.

The beef's highly marbled texture is what makes it so popular as the fat, which breaks down during the cooking process, lends much of its flavour to the overall cut.

So tender is a serving of Kobe that many get addicted to it.

The place for meat lovers: The elegant outlet is known for serving fine beef and lamb.

However, the alcoholic cattle do not find favour with those who abstain from alcohol, and as such, Kobe beef has been privy only to those without any restriction in their diet.

Le Meridien Kuala Lumpur executive chef Antoine Rodriguez said most beef lovers were not aware of the Master Kobe variety.

"Master Kobe is only used to describe the very elite, purebred Wagyu with marble scores of nine and greater.

"These Wagyu cattle from Australia are grain fed non-stop and their marble texturing is delicate and certainly higher than Wagyu cattle that have marbling scores of six and above," said the chef, who received the Executive Chef of The Year award at the Hospitality Asia Platinum Awards 2007/2008.

The other thing about Master Kobe beef is that these Wagyu cattle are not fed alcohol.

"The Master Kobe is in fact a halal variety and we have certification for it," chef Rodriguez said.

In fact, Rodriguez has to reserve his orders for the luxury meat, months in advance with the suppliers in Australia.



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