The meat of the Kobe beef is always roofed with numerous superlatives. Rightly, on this occasion, because, in the end, it concerns the most expensive and most exclusive domestic cattle worldwide, which comes from the Japanese region, Kobe, and has become known on account of its special breeding. For top cooks and gourmets a perfect culinary luxury. The meat of the Kobe beef is extremely tender, deeply dark red and has an extreme fine mottle structure. The sales of an animal cover a farmer's living for the whole year. If the cattle has run through the strict high-class controls, the sales for a single animal could bring amounts in the 6-digits area, only about 4000 bovine animals accomplish this level.

In Germany, the kilo price lies between 200 and 300 euros. It concerns past-breeding. The original Kobe beef is not exported from Japan. In this case one speaks of the race of the Wagyu cattle. These animals are bred in Australia, the USA and in Europe. Beside the pas breeding of the Kobe of bovine animal there are also crossbreeds with western cattle kinds. The meat of the Wagyu cattle is a little more affordable than the original, in Germany it is available for about 150 euros per kilo.

Now the ligitimate question, why just this meat so special is. The secret lies in the breeding which is carried out on basic of a special method and is carried out mainly in Japan. Thus only concentrate is given to cattle consisting grain, turnips, potatoes and alfalfa seeds. No artificial growth hormones are used and for the prevention of illnesses no antibiotics are used. The bovine animals are held free-running in generously invested enclosures. The clue is the everyday massage for every bovine animal. The animal is massaged with special gloves for two to three hours and, besides, it is sprayed at the same time with rice wine. By means of this method the bovine animal forms a fat layer which accounts for the tenderness of the meat. In addition, the animals get beer as beverages, during especially muggy days these can absolutely be up to two bottles per bovine animal. The beer stimulates the appetite and provides the fact that the animals also eat enough during especially hot days. This luxurious and at the same time excluding treatment is applied to every single black Kobe bovine animal. The Kobe bovine animal needs on average three times a lot of time like a customary bovine animal until it is ready for the slaughter. On account of these special treatments and the huge time involved, the price of the meat is very expensive. In adition, the price is also forced up by the low offer and the big inquiry.

One must be very carefully with the preparation of the meat, because otherwise, it can happen that one gets a shoe sole instead of steak in the frying pan for about 300 euros, because this noble meat wants to be cooked properly. Too long cooking times damage to the consistency and the taste. The cooks in Japan do the preparation properly. The Kobe bovine animal has from all beef kinds the slightest amount on saturated fatty acids.

As at the beginning already mentioned, there is past-breeding-method of the famous Kobe cattles, which is called the Wagyu. Of course the breeding method is also thought highly here. This begins with planting the Wagyu embryos, an embryo costs up to 1,000 euros. The wagyu cattlel needs at least three years until it's ready for the slaughter. The costs for the special feeding are very high and the Australians prever grain and grass feeding, however, the Americans prefer the maize feeding. Also the Wagyu meat is well known because of its tenderness and the special delicacy and the Japanese emphasize, in addition, the value of the meat colour.

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