Buy a champion Kobe beef. ◾︎The secret of the taste
A fine marbling is the key factor of a delicious beef.
A pinkish cross section is very important.
Champion Kobe beef exceptional
The most important feature of the taste of “Kobe beef” is its sweetness and aroma. The fat has a low melting point of 14C; you can taste the marbled beef, with its fine lines of fat melt, in your mouth—a superb experience. The large proportion of amino acids, which is the main constituent for umami or savoriness, and of unsaturated fat, produce its outstanding character; moreover, among other Wagyu, the content of amino acids is by far the highest in “Kobe beef”. The first-rate taste of “Kobe beef” lives up to its internationally-renowned brand name of “Kobe beef” in the world, and its superiority is even scientifically proven.
The quality of meat depends on the bloodline;The taste depends on the feed given to the cows.