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?