A few days ago in the menu on the Christmas dinner the company was incorporated this product which aroused the interest of many friends and colleagues for being relatively unknown, so I decided to write a few lines on such a spectacular product.
Kobe is arguably the most prized beef in the world. It is of Japanese origin and is known worldwide as though Kobe is the flesh of an ox or Kuroge Tajima Japanese called Wagyu (beef in black leather), which grows exclusively in rural areas of Japan, less than 300 farms today. The name comes from the name Kobe Japanese port from which is distributed worldwide.
There are different reasons why this meat is so delicious and so expensive but mostly because their breeding is very complicated, laborious and expensive. These animals received a daily massage can achieve, so peculiar tenderness of the meat not only physical treatment but also it helps the animals are calmer and more relaxed, which in every way improved the final quality of meat . Besides the addition to the diet of the animals sake and beer has several objective, the first undoubtedly remain happy and happy, who not, but this will also stimulate the appetite and makes you eat more forage. Also acts on the beer body fat which makes the animal fat and has hardly provide a delicious and peculiar taste.
As if that were not enough to also give these animals sake baths every so often and for several hours. This gives the animals a clean and fragrant skin undoubtedly also affects the meat quality. A meat texture so subtle that even suggests the Foie Gras and a flavor that specialists from around the world consider unmatched.
Not coincidentally, again finding a unique ingredient takes us back to Chamartin market where you can find a shop, Race Nostra , now I think it's the only outlet in our country.
As in everything there imitations and many restaurants serve Kobe will tell you that not be, because the bad news is that the real Kobe may be between 200 and 300 euros a kilo, so draw your own conclusions.
If you want to test it in a restaurant I will recommend Viridiana , where Abraham Garcia sometimes does a "sartencilla" of sautéed Kobe spectacular. Of course, assure you that is in the letter if you are going to encourage you to taste it.
I want to know about jamon Iberico pig, if that is exported to EU food chain stores have it. From Kobe beef, knew nothing, thanks for the info
[...] Nostra By jlastras View Comments below Ingredients, Shops Some time ago in an article that talked about the Kobe, Raza mentioned reference Nostra as a shop in Madrid for the [...]
[...] This weekend we will meet four pairs of friends for dinner around this fantastic kitchen and when defino as Day Gourmet is because we take almost all day. The four men, some of them already started in this kitchen, we will start early in the morning, eating breakfast and making the purchase of fresh produce in the market Chamartín. Buy fish (Seafood Ernesto Prieto), some vegetales (in Fruits Sole)  and not whether some meat (Butcher Elias Brothers Rock and Race Nostra, already discussed at some point in the topic of Kobe) . [...]
Man ... I prefer the Spa ..
Frankly, I have not tried the Kobe beef and therefore should not say, but I imagine in the light of article differs substantially from the current Spanish beef, but ...
For some years the meat in Castile and Extremadura was extraordinary, the oxen were real and the strength of his years of work was the character that had printed the flesh, in order: Gym vs Spa ... which is better? Too bad I lack to prove the other party.