Pampered since birth. Special diets of only the highest nutrient foods. Regular massages to keep the muscles relaxed and smooth. Even genetically gifted. Who could it be? You’d think that we’re describing one of the current Olympic superstars like Michael Phelps or Jordyn Wieber, and you’d be close. Who, or what, we really are describing are the Wagyu cows that give us Kobe beef.
What does the training regimen of a Wagyu cow look like? Unlike our athletes (at least in some countries), the genetic heritage of each calf is strictly controlled and recorded so that only the best specimens are produced.
After birth, Wagyu calves are kept with their mothers so that they receive nature’s best infant formula. After weaning, Wagyu cows are fed a highly nutritious mix of grass and grain. Also, the Kobe beef cows do not receive any unnecessary anti-biotic or other injections. They are some of the first “natural” athletes in the world.
Traditionally, Japanese farmers massaged their herds to release stress and muscle soreness, and that continues today. Farmers even give their cows mud facials! (Not really.)
In the summer, when the Kobe beef cows might not each as much, they drink more, as in more beer, which stimulates the appetite. Beer may be the only weigh-gain stimulate allowed by international sports.
This regime results in the classic, unique, and unmistakable taste and texture of Kobe beef. Soft. Velvety. Buttery. Melt-in-your-mouth. These are ways to describe the perfection of Kobe beef.
If there were an Olympic Games of beef, Kobe beef would be the run-away gold medalist. Genetics, nutrition, training, and nurture all produce the best beef in the world, Kobe Wagyu beef.
What cuts of Kobe beef do you associate with current Olympic athletes? Are the female gymnasts tenderloin? Are the male swimmers a great Kobe beef hamburger? What is the Kobe beef gold medal cut and recipe for you?