What is the Best Beef; From What Animal or Animals Does it Come?

Finer grained, with a slightly sweeter more flavourful taste, more nutritious, 

possibly  better for your health,

 and often more tender;

 it is my personal belief,

that

 the best beef in the world comes from the flesh of the
 North American Bison

 and that

 the best quality beef in the world comes from

 the Canadian Wood Bison




http://en.wikipedia.org/wiki/File:Wood-Buffalo-NP_Waldbison_98-07-02.jpg

Wikipedia identifies themselves as a source of reliable reference; an encyclopaedia. While admittedly in their defence; it is a very poor image, as you can plainly read and observe, the above image has been identified as a Wood Buffalo which it is not. it is not a buffalo. Also observe the head; the forelock and what appears as a thick pendulous beard. The animal is, also, not a woods bison.

While the legs are longer, a woods bison has virtually no chaps on the front legs. The beard is thin and scraggly The mane is short and does not extend much below the chest and the cape grades smoothly back towards the loins-little or no demarcation, Forelock lies forward in long strands over the forehead and the woods bison is usually darker on the head.

 (Bison athabascae).

Even better, the BISON

is indigenous to Canada.

Another interesting fact about bison is the health benefits that come with it. Not only does it have 70% to 90% less fat compared to other beef, on average it has 50% less cholesterol. And on top of that, it is higher in protein, iron other minerals, and all the omega and amino acids. Wow, my doctor and your's; may be prescribing bison meat pretty soon.

 SOURCE AND LICENCE: http://en.wikipedia.org/wiki/File:Wagyu.jpg

However, Kobe beef, from the Japanese Wagyu cattle bloodlines, such as the (Black Angus hybrid cross, born, raised USA. BLACK ANGUS-SCOTTISH=Japanese bloodline=Kobe Beef??? Only in "America") bull pictured above, is considered by many to be the best beef available in the world, but it is prohibitively expensive and import from Japan is still virtually impossible. Many epicurean and gourmet cooks (chefs-always remember “chef" is a trade qualification, requiring special training and qualification-journeyman/commercial cooks are NOT chefs), prize Kobe beef for its tenderness, flavour (in truth, due to lack of animal exercise, flavour and nutrition is probably lacking), and large amount of intramuscular fat (marbling). Heavy marbling is what gives all red meat its satisfying buttery mouth-feel and texture.

Many Wagyu carcases are graded several categories above Canadian or USDA Prime because of this common belief.

While some, mostly Australian and U.S.A. based restaurants are permitted to sell “KOBE STYLE”
(strictly consumer deception and an illegitimate marketing ploy), only a certain strain (just as Angus beef - with which Wagyu cattle are sometimes crossed - is a certain strain) of cattle –Wagyu- SLAUGHTERED IN THE KOBE REGION OF JAPAN

can truthfully be called Kobe beef. 

The proliferation of beef outside of Japan which is marketed as Kobe beef is a troubling issue for Kobe beef farmers because much like how sparkling wine may not be labelled Champagne unless it produced in the Champagne appellation (grape growing region) of France or Cognac labelled Cognac unless from the Cognac region of France, much the same in regards to "true" Kobe beef. Kobe beef comes from cattle that is not just raised a certain way, but comes from a specific breed and genetic lineage of cows, and only if they are raised in the Hyogo prefecture and according to the standards set by Kobe Beef Distribution & Promotion Council.

Most Kobe Beef today is bred and raised in California and Australia. For example, a ranch in California maybe contracted with beef producers in Kobe to breed and raise their cattle in California, where land and grain is relatively inexpensive. The cattle is supposedly raised and fed under the exacting specifications for Kobe Beef but there is no guarantee. When the cattle are almost ready for slaughter, they are shipped to Kobe, Japan, where the feeding is completed, and the cattle are slaughtered.

The true story of Kobe beef began with the import of Wagyu cattle into the isolated Kobe region. These animals were brought in as work animals to aid with rice harvesting. Because the region was so isolated however, these original Wagyu cattle were not transferred for work in other regions of Japan.

Breed, Origins and Lines

Wagyu were originally draught animals used in cultivation so they were elected for physical endurance. This selection favoured active, mobile, animals; which created more intra muscular fat cells -marbling- which, in turn provided a readily available energy source (the secret of all truly flavourful meat and is why a shank cut has much more flavour than the fillet).

The Japanese Wagyu derived from native Asian cattle which were infused (hybridized) with British and European breeds in the late 1800's. Although the breed was closed to outside bloodlines in 1910, regional isolation has produced a number of different lines with varying conformations.

Tagima-originating from Hyogo prefecture; these black cattle were used to pull carts and ploughs so they developed larger forequarters and lighter hind quarters. They are generally smaller framed with slower growth rates but produce excellent meat quality with a large rib-eye muscle and superior marbling. They are thought to be ideal for the production of F1 cattle for slaughter. The Tagima blood lines are generally regarded as producing the best quality meat in all of Japan.

Kedaka or Tottori-These were pack animals in the grain industry so they are larger animals with straight, strong backlines and generally good growth rates but sometimes variable meat quality.

Fujiyoshi or Shimane-These are medium framed cattle with average growth rate and good quality meat and are suited to crossing with Angus.

All the Wagyu cattle bloodlines eventually developed some unique genetic characteristics, such as the abundance of marbling. Because these Wagyu cattle cannot exercise on the very limited Japanese pasture lands, workers massage their muscles to prevent soreness and loss appetite. Believing that a soft skin produces more tender meat, Kobe beef ranchers also rub the Wagyu cattle’s hides with Sake, a Japanese rice wine.

© Al (Alex, Alexander) D. Girvan 2012