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Sertifikat otentikasi daging sapi Kobe. Istilah "steak Kobe" berasal dari kalangan orang asing yang pertama kali datang dan menetap di Kobe, sejak zaman Meiji (1868–1912) dan seterusnya, setelah Kobe menjadi pelabuhan pertama di Jepang yang dibuka untuk perdagangan luar negeri mulai 1 Januari 1869.
Daging sapi Kobe (神戸ビーフ, Kōbe bīfu) adalah daging sapi yang diperoleh dari ras sapi Wagyu dari jenis Tajima yang dibesarkan di Prefektur Hyōgo, Jepang. Standar daging sapi Kobe diatur berdasarkan ketentuan dari Perhimpunan Promosi Pemasaran dan Distribusi Daging Sapi Kobe.
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.
The first Wagyu beef to gain a reputation was Kobe beef, already famous since the 1860s and known to foreign countries through foreign residents. Ōmi beef also had a reputation since the Meiji era (1868–1912) for its delicious taste. In the Taisho era (1912–1926), Matsusaka beef also became well known.
Jun 21, 2023 · Dilansir dari Master Class, daging sapi kobe merupakan jenis daging wagyu yang berasal dari jenis sapi tajima ras hitam jepang. Label kobe juga harus didapat dari sapi yang lahir dan dibesarkan di Prefektur Hyogo, berupa sapi perawan atau lembu jantan.
Jun 14, 2023 · Is Kobe beef the same as Wagyu? If not, what sets them apart? Why do they command such hefty price tags, and what makes them so sought after by epicureans worldwide?
Apr 20, 2023 · Known commonly as “Kobe Beef,” Tajima Wagyu from northern Hyogo Prefecture is world renowned for good reason. Exploring prized Tajima Wagyu beef’s past, present and future. Apr 20, 2023
