Several plates covered by stainless steel were brought up, and when they were opened, they turned out to be several large pieces of beef with a beautiful texture of snowflakes.

Shingo Harano thought of the Kobe beef, which is very famous in the island country, and asked, "Is this Kobe beef?" ”

Mrs. Kitagawa smiled: "This is Wagyu, let's be regarded as the top Wagyu." ”

After hearing this, Shigo Harano nodded and looked closely.

The fat is deposited between the muscle fibers, forming obvious red and white tones, which resembles marbling and smooth in the mouth, which is the evaluation of snowflake beef by many people.

In the promotion of merchants, snowflake beef from Kobe, Japan is one of the top products, and it is sold in many restaurants at a high price. Consumers don't know that the Celestial Empire does not allow the import of authentic Kobe snowflake beef at all. In the opinion of food and nutrition experts, this high-fat Kobe snowflake beef is also not good for health, and can even induce bowel cancer.

Kobe beef is a specific type of beef from the Tajima region of the island nation, and in media reports and business promotions, these cows are grown up listening to music, drinking beer, and massage. The most obvious feature of the meat quality of its classic parts is that the fat ratio is higher than that of ordinary beef, and it is evenly distributed, showing a snowflake texture.

In the market, Kobe snowflake beef is known for its high price and has become a signature dish in high-end Japanese restaurants. Many reporters came to a number of Japanese restaurants in Chaoyang Sanyuanqiao, Haidian Zhongguancun and other areas, where a serving of "Kobe Snow Beef" is about 150 grams, and the price ranges from 188 yuan to 688 yuan.

Calculated, the price of a pound of beef has exceeded 2,000 yuan at the highest, such a high price, there are a lot of citizens who try the fresh, the customer said that he has been to the island country, where he tasted snowflake beef, very good, after returning to China also often eat, "the cattle there are green breeding, eat must be healthy, the taste is good." ”

In fact, the public doesn't know that the 100-yuan Kobe beef has long been included in the "prohibited" list by our country. In 2001, there was an outbreak of mad cow disease in island countries and other countries, and since then, beef, including "Kobe", has been included in China's prohibited import list, and the ban has not been lifted so far.

In the eyes of food and nutrition experts, Kobe snowflake beef is by no means a representative of health. An expert in food and nutrition at a university in the Celestial Empire said that China prohibits the import of beef from mad cow disease-plagued areas such as island countries and the West, but the legend of "Kobe beef" echoes in high-end restaurants around the country.

In fact, even if it is genuine, it is just meat with a high content of saturated fat cholesterol, and from the perspective of heme iron supplementation, it is not as good as ordinary beef tendon.

Experts believe that the taste of beef is good, and the health benefits of beef are completely different. For meat, the rule in the world is basically that the better the nutrition, the cheaper, the higher the fat and high cholesterol, and the more effective it is in promoting chronic diseases and promoting bowel cancer, the more expensive it is, "It's okay to spend money on snowflake beef for the sake of taste, but don't dream that they are also good for health." ”

Originally, I thought that this kind of cow with its magical snowflake marble vein, called Kobe beef, was actually grown up drinking beer and being massaged, but it turned out that it was just a special show arranged by a local Japanese ranch for tourists.

Drinking beer? It's funny!

Its valuable place turned out to be similar to some racehorses, focusing on pedigree and separate confinement in captivity, in order to facilitate the growth of cattle fat, due to the extremely low yield, the price is needless to say that it is also a "god price"!

To put it bluntly, this kind of cattle is also "inbred marriage", which is to maintain the purity of the bloodline, but naturally there are many drawbacks, and this fertility method has long been defined as bad by ancient humans.

In addition, until now, there has been no import of this so-called "sacred cow" from the island country in China. But once, when I found marbled beef in the supermarket again, I found out that it was Australian Wagyu beef, and at first glance it looked exactly like the Kobe Mita beef in my memory. The delicate oil flowers make the beef glow with an attractive pink color, which reveals a different kind of delicacy than the bloody bright red.

Since it is from Australia, how can it feel like an island country? Because of this kind of high-grade beef in the island country, the people of the island country are not enough to eat, so the ban is not exported, and it was later introduced by Australia more than 10 years ago, and the cattle breed of the island country was grown and cultivated in Australia.

Don't look at it as an immigrant cattle, it tastes no worse than the Sanda cattle of the island country, although it is not as legend that it grew up drinking beer, but it also eats Australian pressure beer bran and wine lees, plus Australia's relatively scientific breeding methods, and now it is sold back to the island country, no way, who makes the quality of the family almost exactly the same as their own, the price is cheaper than their own.

Whether it is aboriginal cattle or immigrant cattle, their level evaluation is different, island beef is divided into 5 grades (A1~A5), and Australia's is divided into 9 grades (M1~M9).

Let's not talk about who is superior and who is inferior, or the more grades it is, the better, if you really want to PK in terms of taste, the island country's Mita cattle may have a slight advantage, but the small production makes it a daughter who does not leave the house, resulting in its extremely high price and difficult to buy. Compared with the Australian pressure of Wagyu, there is a contrasting difference in price and production, and the convenience of buying it anywhere really makes people have to reach out to Australian Wagyu.

But then again, it is the popularity of Wagyu beef in Australia that people will have a deep understanding of Wagyu, and some people will go to Kobe's Mita Prefecture to eat beef there in order to eat authentic and purer Wagyu beef.

After all the talk about Wagyu, what does it taste like? How do you cook it to make it delicious?

In fact, good things such as high-end Wagyu beef don't need to be cooked in a complicated way at all, just burn them on high heat to your liking degree of raw cooking.

When eating, sprinkle with the highest grade French salt flower and Dijon mustard, the beef is removed from the excess fat by high temperature, and after the salt flower outlines the potential nature of the taste, it will be a melted sweetness in the mouth, plus the delicious gravy, the happiness of chewing in the mouth is really indescribable, can only roughly say: "It is the top and lingering Daigo taste." ”

But Shingo Harano is still more resistant to this kind of thing, because since he knows that this kind of cow may get cancer if he eats it, and the beef he eats in the island country is generally not cooked, which is really inconsistent with the northerner habits he has developed since childhood.

What's so good about raw meat? Bloody stuff!

Sure enough, it is still fully cooked and the most fragrant! From the moment the fire was discovered, human beings have embarked on the road of "full ripening".

Beef that rots as soon as you chew it doesn't taste good? Or do you have to eat a mouth full of blood to be happy?