More than a shared name*, Kobe beef is the best lean meat for serious athletes. We know that when you think of lean meat, you think first of chicken, then fish, and then maybe lean cuts of pork, with beef coming in a distant last. In general, this is true for the average (even Grade A Angus) beef that you buy in a supermarket. On the other hand, leanness is the hidden value of Kobe beef.
The confusion comes in when we know that the delicate texture and taste of Kobe beef comes from its high fat content. How can a steak that is highly marbled also be lean? The key is the type of fat. Kobe beef’s fat is high in unsaturated fat, also known as the good fat.
Unsaturated fat benefits athletes in two ways. Unsaturated fat melts away more quickly than other fat due to its low melting point. The low melting point is the reason that Kobe beef must be quick grilled at one to two minutes per side. Any longer and literally all of the fat melts away leaving a dry, tasteless, and expensive slice of beef on the plate.
Second, unsaturated fat actually lowers overall cholesterol and LDL’s (low-density lipoprotein) and increases HDL’s (high-density protein. LDL’s transports cholesterol through the body, so less LDLs means more cholesterol builds up in the arteries. HDL’s lower cholesterol levels in the body in the exact opposite way. HDL’s help cleanse cholesterol from the blood stream. So think about it: Kobe beef fat both decreases bad LDL’s and increases good HDLs.
Kobe beef contains levels of Omega-3 and Omega-6 fatty acids, too. The body cannot produce Omega-3 and Omega-6. We have to eat them to get them. Both are essential for good health.
Lastly, Kobe beef is pure complex protein. When you eat a Kobe beef steak, your body takes in protein that it converts to muscle directly. Though we know the nearly 100%-protein diets are not healthy, we also know that any serious athlete as to dramatically increase protein intake. Kobe beef is the most delicious way to do that.
When did you add Kobe beef to your athletic diet? What results did you see?
*Kobe Bryant’s parents named him after Kobe beef when the saw the high price of the meat during a trip to Japan.
Women love a good Kobe beef steak. We don’t have to re-label it as “Diet Kobe Beef,” invent some tag line like “Kobe Beef. It is for women.”, or change the packaging colors to pink with bright bows. For you or for a gift, a Kobe beef steak or hamburger is perfect.
Why, you might ask? Because both men and women have grown up in their food palettes. Men now eat more salads and women now eat more red meat. It’s not your grandma and grandpa’s kitchen any more.
If you’re thinking of Kobe beef as a gift, you might wonder if the woman in your life would actually enjoy it. Consider these market facts and see if she fits into a potential Kobe beef eater.
Women participate or participated in sports in the greatest number in the past decades. There are the traditional sports for women such as tennis and gymnastics, but other sports like soccer and basketball also have grown. Likewise, the female audience for all sports has increased dramatically in the pa
st few decades, especially in games like American football that aggressively marketed towards women.
Where there’s sport, there’s red meat. If a woman loves to settle in on the couch with a beer (or maybe a Chardonnay) for an afternoon of college football or the NFL, there’s also a pretty likely chance that she’d love a great Kobe beef steak grilled (at one to two minutes per side) between games.
Along with sports, women are active participants in fitness, especially young women. The fitness market is an ever growing market segment, and with fitness comes a focus on diet. The predominant diet regime both for men and women is a low-fat, high-protein diet. Kobe beef gives both.
Of course, as beef, Kobe beef delivers a huge amount of protein, but unlike other types of beef, Kobe beef has unsaturated fat, the good fat that actually helps lower other types of bad fat. (It’s also what gives Kobe beef its buttery taste.) With a Kobe beef steak, a woman athlete or fitness buff gets the protein and good fat that she needs, along with iron that beef has, which all women need.
If you are a woman, when was the first time that you tried Kobe beef? If you bought Kobe beef as a gift for a woman, what was the occasion?
You should eat Kobe beef. If you’re reading this, then chances are that you ate beef this week, and more than likely you ate it today. As a dedicated beef eater, Kobe beef offers you the best choice.
All beef is not equal. Some of the cheapest ground beef found in supermarkets fatty, ground from tough, tasteless cuts, and filled with who knows what type of chemical.
Granted, all beef contains protein, along with zinc, iron, and vitamins B3, B6, and B12. With typical factory beef, you get higher cholesterol and old meat repackaged to hide its age.
With Kobe beef, you get the nutrients, but with the natural husbandry methods used by Wagyu ranchers, you get more. Kobe beef cows are raised on natural diets in open ranges. Also, Kobe beef ranches don’t used unnecessary injections, like anti-biotics when cows are not even sick.
In fact, natural raised beef has as much cholesterol as a lean chicken breast. Also, grass-fed beef is high in Omega-3 fatty acids, which have been linked to lower rates of high blood pressure, depression, ADD, and Alzheimer’s.
You might not realize it, either, but when you buy supermarket beef, you may be buying beef that has been semi-frozen for possibly two weeks. The Kobe you order is flash-frozen after careful aging.
If you are going to eat beef daily—and you know that you are—buy the best that you can buy. Buy Kobe beef.
What have been your worst experiences with supermarket beef? Have you ever cooked a supermarket steak and Kobe steak side-by-side? What were the results?
Red meat gets a bad rap these days, but Kobe beef counters all the negative claims about beef.
We’re told that red meat is too fatty. Red meat causes all different types of cancer. Red meat disrupts our digestive system. Red meat is often tainted by strange diseases like “mad cow disease.” With all of this, who would want to eat red meat?
Anyone knowledgeable about the health benefits of lean red meat, best exemplified by Kobe beef, would want to eat red meat, that’s who. The information is out there. Kobe beef is good for you.
Let’s begin with something that is often ignored in health evaluations of food: how the animal is raised. We’re all told that chicken and pork are better than beef. Yet, few realize that when we buy chicken and pork at the supermarket, we’re buying an animal that was probably raised in congested and filthy conditions, pumped up with antibiotics so it didn’t die from disease-ridden conditions, injected with chemicals to promote growth, and feed an unnatural diet to pack on so much weight that the animal suffers from skeletal problems.
Think what you want, the meat from animals raised in these conditions cannot be completely good for you.
At the exact opposite extremes, most Kobe beef producers follow traditional husbandry methods, and farmers two hundred years ago didn’t use factory farming methods.
Kobe beef cattle live in fresh air and clean water pastures. They eat traditional Japanese diets that contain no hormones or other harmful chemicals. Many producers even replicate the massaging of the cattle that ranchers in the Kobe-area of Japan have used for centuries.
To ensure quality, each piece of Kobe beef is attached to a bar code ID. Think about it. If you wanted to know, you could find out exactly which cow your Kobe steak came from, what the cow eat, what vet care the cow received, and so on.
When you buy a pork chop or a chicken breast at the store, you have no idea where that meat came from. And the producers of that meat don’t want you to know.
The quality of care of an animal affects the health-benefits of the meat. The better the care, the more healthful the meat. When you buy any cut of Kobe beef, you know that you’re eating quality raised beef, not factory produced food product. The Kobe beef seller can prove it, too.
When the winning hockey team goes into the locker room with the Stanley Cup in a few weeks, the players will pop open bottles of sparkling wine. The announcers will say “Champagne,” even though the sparkling wine may not technically be from Champagne, France.
The announcers know the difference. The players know the difference. You know the difference. No one gets upset.
Sometimes the best of a particular class becomes the generic term for that class along with the particular name of the best. Everyone knows that and no one is confused.
The same goes for Kobe beef. The name Kobe comes from the capital of Hyogo Prefecture, Japan.
In Japan, Kobe beef producers follow a strict set of guidelines, including the genetic heritage of the cow, the diet, marbling ratio, and many other factors. The rub comes from the fact that Kobe beef is not exported outside of Japan, except for Macao, and that was only in the last year or so.
Imagine if France refused the export of Champagne wine? Someone would bottle a Champagne-style wine for the rest of the world.
Cattle breeders outside of Japan wanted to bring the delicacy of Kobe beef to the people of the world. These cattlemen bred Wagyu bulls with Angus cows to create a hardier but genetically similar type of beef.
Often labeled Kobe, Kobe style, or Wagyu beef, this meat is very similar to Japanese Kobe beef. Not only has the genetic heritage of Japanese Kobe beef been meticulously maintained, but also a strict Japanese-based diet and daily regime is administered. Domestic Kobe beef breeders even follow an uncompromising non-hormone policy. Wagyu genetics and extended time on feed contribute to marbling expected in “Kobe Beef”.
The beef that domestic Kobe beef producers sell is as pure as any found anywhere in the world, including Japan.
There might be producers and breeders who abuse the label Kobe beef. That isn’t the case for Kobe Classic Beef, a company in business for over 25 years with a world renowned grade of Kobe style beef.
The marbling grading system used by domestic Kobe beef breeders is just as detailed as the Japanese system. You can be assured that the Kobe beef that you purchase has just as much fat content and will grill to just as a smooth a taste as any other beef in the world.
Don’t be fooled by others who claim that Kobe beef only pertains to beef from Japan. Kobe beef is also a general type of beef and you can purchase that here on our website. It’s worth it, and it’s authentic.
“Eat more Kobe beef red meat!” You probably won’t find that phrase in most nutrition guides, but it is good for you. Eating this smooth and velvety red meat can actually lower the bad fat in your blood and increase the good fat. Surprisingly, it all has to do with the fat in Kobe beef itself.
Kobe beef is well known for its extreme marbling of fat. In fact, the Japanese grading system for the meat focuses solely on the amount of fat in a rib eye and the overall fat of the entire animal. The more the fat, the higher the grade.
So how can Kobe beef fat be good for you? It’s the type. Kobe beef is high in unsaturated fat. This type of fat has two benefits. First, unsaturated fat has a lower melting point, so when cooked, this fat melts away more quickly than other fat. This is true even for the quick grilling technique for Kobe beef.
Second, studies have shown that unsaturated fat actually lowers overall cholesterol and LDLs and increases HDLs. LDLs (low-density lipoprotein) transports cholesterol through the body, so less LDLs means less cholesterol build up. HDLs (high-density lipoproteins) are associated with lower cholesterol levels in the body. Kobe beef fat both decreases LDLs and increases HDLs, along with the benefit of great taste.
Kobe beef also has high levels of Omega-3 and Omega-6 fatty acids. Kobe beef’s fat is again good for you. Omega-3 and Omega-6 cannot be produced by the body but must be taken in through diet. Both are essential for good health. Eating Kobe beef gives you these hard to get nutritional elements.
The next time someone questions about eating the high-fat, perfectly-marbled, melting-like-butter-in-your-mouth Kobe beef, school her. Yes, Kobe beef has high levels of fat. In fact, the cows have been bred for high fat content. Tell her that all fat is not created equal. Some is good; some is bad. Kobe beef has the good fat, along with the protein. Oh, and be sure to add, along with the unique taste and texture you only get with perfectly prepared Kobe beef.
These days, we hear all kinds of different stories about what we should and shouldn’t be eating. What it boils down to is that you want to eat food that is good for you without sacrificing the taste. You’ll be happy to know that Kobe beef is not only unique in tenderness and flavor, but also provides many health benefits that you need as part of your everyday diet.
In addition to its succulent taste, Wagyu beef is best known for its intense marbling pattern. Beef lovers will be happy to hear that this marbling not only contributes to the flavor that you experience with every bite but also produces more of the unsaturated fats that you need as part of your daily diet to help fortify your health and enhance your immunity.
The latest research shows that Wagyu beef has a high source of these unsaturated fats, such as Omega 6 and Omega 3 acids (aka the “good” fat), which actually help to lower cholesterol and protect against heart disease and high blood pressure. In fact, Wagyu beef contains a higher proportion of these “good” fats than any other beef product, and all the while is designed to only meet the highest standards of quality.
Essentially, the best favor that you can do for yourself is to purchase high quality products from people that you can trust, where you can be assured that there is nothing extra being added in.
Eating Kobe beef is rewarding your taste buds while investing in your health.