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What is Kobe Beef?

Here in Texas, there isn’t any real “Kobe” beef unless it’s been imported from the Kobe region of Japan. Rumors abound about how the Japanese cattle are treated, including regular massage and sake-soaked feed, but in Texas, the emphasis is on genetics and healthy cows.

Some Texas ranchers have imported the Japanese Wagyu (wahg-you) breed and crossbred it with Angus to create a hearty cow with more intramuscular fat, or “marbling,” than other U.S. breeds. Most Kobe-style beef is raised on a grain and grass diet, without hormones or antibiotics.

Even though there’s technically more fat, it turns out that it’s healthier fat. Stephen Smith, a researcher at Texas A&M University, found that Wagyu beef is higher in unsaturated fat and has higher levels of oleic acid (which lowers bad LDL cholesterol) than U.S. beef.

A&M researchers have also discovered that the U.S. Prime beef supply is not keeping up with consumer demand, leaving the market wide open for the super-rich Wagyu, even at its premium price. Consumer demand for Prime beef is around 9 percent, whereas only about 6 percent of the U.S. beef supply is graded Prime.

What makes Beef Better?

When asking the question what makes beef taste better you start with the food they eat.  Most beef is corn fed and while corn is a sweet and filling food it is not what beef are meant to be eating.  Cattle are best fed on grasses and not corn.  Texas Better Beef raises all their animals on grasses.  This gives you the taste of quality meat. There is a difference you can taste.

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