For Japanese food, Japan and cattle are inseparable. So, do you know what Japan and cattle are? It's not as simple an explanation as Japanese local cows or cows! Today, Xiaobian will tell you about Japan and cattle! Grading of Japanese and beef cattle

The grading of Japanese and beef cattle is very strict, and their meat quality depends on four aspects, such as fat hybridity, relaxation, muscle color and fat color, and each aspect is divided into five grades: 1-5. The bigger the number, the higher the grade, and the selection method is mainly judged by experts with the naked eye.

in the grading evaluation, the degree of fat hybridization is the most critical index to judge the quality of a piece of beef. The so-called fat hybridization degree is the distribution of beef fat in the whole piece of beef. One of the characteristics that distinguishes beef from other beef is that strip or dot fat is scattered in the muscle, which is the origin of "first frost". Which is the best to eat, Japan or cattle

Many beef breeding associations have begun to protect the trademarks of high-grade beef with a specific origin, stable pedigree and advanced fattening technology, which is called "beef with a clear handle". "Ming handle" means famous brand, and "Ming handle and cow" means "famous brand and cow".

There are more than 2 Japanese and cattle brands in the market, but the most representative ones are Kobe Cattle, Matsuzaka Cattle and Jinjiang Cattle.

matsuzaka: a work of art in meat

matsuzaka has the reputation of a work of art in meat, and it is the most advanced and expensive brand among cattle. Matsuzaka cattle does not mean that Matsuzaka produces cattle, but refers to black hair and breeding cows that are purchased from all over Japan and raised in a small area in the center of Matsuzaka, Mie Prefecture.

Its growing environment is luxurious, and it eats a mixture of barley, bean cake and wheat bran every day. In order to promote blood circulation and make subcutaneous fat uniform, farmers will massage them all over with Japanese shochu.

It is said that when the chef cuts Matsuzaka beef, he will see that the fat meat and lean meat of the steak penetrate each other, and the cross section presents a red and white grain, which is exquisite and delicate and breathtaking.

Kobe beef: the top beef

When it comes to top beef, even people who haven't eaten it will think of the name Kobe beef. Thanks to its artistic meat quality, Kobe beef is not only popular in Japan, but also sought after by diners in the international market.

Kobe cattle are produced in Hyogo Prefecture, Kansai, and their certification is extremely strict. Only when they meet multiple conditions such as pedigree of pure horse cattle, barren cows or sterilized bulls, fattening by designated producers in the prefecture, and beef grade reaching Grade 4 or above, can they be named Kobe cattle.

About 5, buffalo enter the market every year, but only about half of them can be rated as Kobe beef, accounting for only .6% of the Japanese beef market, which shows the preciousness.

near-river cattle: the oldest meat cattle in Japan

near-river cattle refer to black-haired and breeding cows raised in Hachiba City, near-river, Shiga Prefecture, and are the oldest meat cattle in Japan. The drinking water of jinjiang cattle comes from Lake Biwako, the largest lake in Japan. The feed is mainly wheat and rice bran, and sometimes sweet wine made of glutinous rice is fed to stimulate appetite. The annual output is about 5, (for comparison, the number of beef cattle slaughtered in Australia is 5 million each year).

Exquisite recipes make beef near the river tender and sweet, and the snowflakes are fine and even. The top-grade beef near the river melts in the mouth without much chewing, and can be eaten normally only by sucking.

do you understand now? There are many kinds of Japanese cattle and their own detailed requirements, so if you come to Japan, you can also taste the charm of Japanese cattle!