Connoisseurs of Kobe beef are a knowledgeable lot. They know what quality is and what value is. That’s why they buy Kobe beef: it’s the best.
As foodies, Kobe beef lovers are part of the growing market for specialty artisan butchers, specialist in dressing different cuts of meat. Each cut of meat has its own texture and flavor, even with Wagyu cows. The initial cut of meat is called the primal cut, rather primal sounding in its own. Different countries have different cuts and names, but since you prefer Canadian Wagyu Kobe meat, we’ll cover the basic cuts used in North America.
First, the cow is divided into quarters, one cut right down the middle from head to tail and then a cut right through the middle cutting the animal into two equal parts. The front part of the cow is the forequarters and the back part is the hindquarters.The forequarters divide into five primal cuts:
The hindquarters are divided themselves into three main categories with the loin sub-divided. The hind also has a shank similar to the fore.
Here’s your primer on the primal cuts of steak. When you order Kobe beef, try different cuts and then pay special attention to the texture and taste of each cut. You’ll find that just like Kobe beef has its own taste, each cut of Kobe beef has its own taste, too.