Americans eager to taste the exquisite marbling of Kobe beef might find that the odds are stacked against them — unless they’re in Las Vegas, in which case they’ve hit the jackpot. Only 10 percent of certified Kobe beef is exported outside of Japan, and of that small percentage, an impressive amount lands in Las Vegas.
So what exactly is Kobe beef and why is it priced at around $50 an ounce? Kobe beef comes from black Tajima cattle raised in the Hyogo Prefecture region of Japan. Contrary to popular myths, the cattle don’t owe their excellently marbled meat to a diet of beer and a life of massages and music, though that doesn’t stop the occasional farmer from offering up a massage every now and then just to be sure. The beef is naturally marbled, and it must pass rigorous testing to be considered certified Kobe beef.
Diners who’d like to indulge in the splendor of Kobe beef should accept no substitutes. The real thing can be found at these Las Vegas restaurants.Read More