| 词条 | Kobe beef |
| 释义 |
Kobe beef is also called {{Nihongo|Kobe niku|神戸肉||"Kobe meat"}}, {{Nihongo|Kobe-gyu|神戸牛||}} or {{Nihongo|Kobe-ushi|神戸牛||"Kobe cattle"}} in Japanese.[1] HistoryCattle were brought to Japan from China at the same time as the cultivation of rice, in about the second century AD, in the Yayoi period.{{r|cabi|page=209}} Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertiliser. Milk consumption was unknown, and – for cultural and religious reasons – meat was not eaten.{{r|ass|page=2}}[2][3] Japan was effectively isolated from the rest of the world from 1635 until 1854; there was no possibility of intromission of foreign genes to the cattle population during this time. Between 1868, the year of the Meiji Restoration, and 1887, some 2600 foreign cattle were imported, including Braunvieh, Shorthorn, and Devon.{{r|ass|page=8}}[4] Between about 1900 and 1910 there was extensive cross-breeding of these with native stock. From 1919, the various heterogeneous regional populations that resulted from this brief period of cross-breeding were registered and selected as "Improved Japanese Cattle". Four separate strains were characterised, based mainly on which type of foreign cattle had most influenced the hybrids, and were recognised as breeds in 1944. These were the four wagyū breeds, the Japanese Black, the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.{{r|ass|page=8}}[4] The Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).[5][6] Beef consumption remained low until after World War II. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s.[7] In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark. It sets standards for animals to be labeled as Kobe beef.[8] In 2009, the USDA placed a ban on the import of all Japanese beef to prevent the Japan foot-and-mouth outbreak from reaching US shores. The ban was relaxed in August 2012. Shortly thereafter, Kobe beef was imported into the US for the first time.[9] IndustryKobe beef in Japan is a registered trademark of the {{Nihongo|Kobe Beef Marketing and Distribution Promotion Association|神戸肉流通推進協議会|Kōbeniku Ryūtsū Suishin Kyōgikai}}.[10] It must fulfill all the following conditions:[1]
The cattle are fed on grain fodder and brushed sometimes for setting fur.[12][13] The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat.[14] Kobe beef is expensive, as only about 3,000 head of cattle may qualify as Kobe.[4] As of March 2018, imported Kobe beef on sale in Harrods cost £625 per kilo.[15] In Japan, all cattle, not just those that end up as Kobe beef, can be tracked via a 10-digit number through every step of its entire lifecycle.[16] Kobe beef in other countriesPrior to 2012, Kobe beef was not exported. The first exports, in January 2012, were to Macau, then to Hong Kong in July 2012.[17] Since then, exports have also been made to the United States, Singapore, Thailand[18], the United Kingdom[19] and one chef in Canada.[20] "Kobe-style" beefThe increase in popularity of Japanese beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically raised Wagyu crossbred with Angus cattle, to meet the demand. Farms in the United States and Britain have attempted to replicate the Kobe traditions.[21] From the first Wagyu cattle imported in the 1970s, 150 US ranches now raise "tens of thousands of Wagyu cattle".[22] The meat produced by these cross-breeds is different from the "authentic" Kobe beef, though this is "often by design", due to the perception that American palates do not actually want the richness of Japanese beef and would prefer a more familiar flavor profile.[5] Some US meat producers claim any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.[23] Cuts of US "Kobe-style" beef tend to have darker meat and a bolder flavor.[24] In Europe, UK grocery retailer Asda, owned by Walmart, introduced Wagyu beef at the end of 2011 under its Butcher’s Selection line using meat from a herd in Yorkshire, "bred from Holstein dairy cows impregnated with Wagyu semen". This not only made the beef more affordable, but it also resulted in less marbled meat more familiar to UK consumers.[2] In June 2014, the German discounter Aldi announced that it was going to introduce Wagyu beef steaks, "with every store receiving a limited number of 50 steaks, priced at a very competitive £6.99 for an 8-oz (225-g) sirloin and rib eye". However, Aldi’s Wagyu beef was sourced from New Zealand, where the exclusively grass-fed cattle are allowed to roam, more in keeping with changing standards of animal welfare (in Japan cattle are "confined in small pens and given much more energy-dense feed").[2] MislabellingThe proliferation of beef outside Japan marketed as Kobe beef is an issue for Kobe beef farmers. Due to a lack of legal recognition of the Kobe beef trademark in the United States, it is possible to sell meat that is incorrectly labeled as Kobe beef.[25][26] The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages.[27] Japan has a Wagyu Beef Export Promotion Committee.[5] See also{{portal|Food}}
References1. ^1 2 {{cite web|url=http://www.kobe-niku.jp/en/contents/council/index.html|title=Kobe Beef Marketing & Distribution Promotion Association Bylaws|accessdate=30 September 2010}} .2. ^1 2 {{cite news |author1=Simone Baroke |title=Japanese Wagyu Beef – Too Authentic?|url=http://www.globalmeatnews.com/Analysis/Japanese-Wagyu-Beef-Too-Authentic |work=Global Meat News|date=8 August 2014}} 3. ^{{Cite web |url = http://www.chefseattle.com/articles/kobe-beef/ |title = The Real Beef on Kobe Beef|first = Grant|last = Y.|date = 1 December 2008 |work = Cheff Seattle}} 4. ^1 2 {{cite web |last1=Bennett|first1=Steve|title=History of Wagyu beef cattle breed in Japan. |url=http://www.wagyuinternational.com/global_Japan.php |website=www.wagyuinternational.com|accessdate=15 December 2017}} 5. ^1 2 {{cite news|author1=Jim Vorel|title=Adventures in Beef: A First-Time Taste of Authentic Japanese Wagyu|url=http://www.pastemagazine.com/articles/2015/02/adventures-in-beef-a-first-time-taste-of-authentic.html|work=Paste|date=24 February 2015}} 6. ^{{Cite news |url=http://www.luciesfarm.com/artman/publish/article_37.php |title=The History of Kobe Beef in Japan |first=John W. |last=Longworth |date=28 October 2004 |work =Lucies Farm: Meat Digest}} 7. ^{{cite web|author1=Meghan Staley|title=Kobe Beef|url=http://www1.american.edu/ted/kobe.htm|website=Trade Environment Database |publisher=American University |deadurl=yes |archiveurl=https://web.archive.org/web/20150328005935/http://www1.american.edu/ted/kobe.htm|archivedate=28 March 2015 |df=dmy-all}} 8. ^{{Cite news |url= http://www.japantimes.co.jp/life/2010/08/26/life/all-for-the-love-of-tajima-cows |title=All for the love of Tajima cows | work = Japan Times | first= Daniel |last=Krieger |date= 26 August 2010}} 9. ^{{Cite web |url = https://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/|title = The New Truth About Kobe Beef |first = Larry |last = Olmsted |date = 7 January 2014 |work = Forbes}} 10. ^{{cite web |url=http://www.kobe-niku.jp/english/contents/trademark/index.html |title=Kobe Beef Registered Trademarks |accessdate=30 September 2010}} 11. ^1 {{cite web|url=http://www.lonemountaincattle.com/pdf/articles/JapaneseMeatGrading.pdf|title=Japanese Meat Grading|accessdate=3 August 2016}} 12. ^Mail magazine entitled Kobe Merumaga Club 2 June 2002 issue by Kobe City Office 13. ^{{cite news |url = http://nwj-web.jp/cover/contents/20070919.html |title = edition September 19, 2007 issue |work = News Week Japanese |date = 19 September 2007 |accessdate = 16 March 2010 |deadurl = yes |archiveurl = https://web.archive.org/web/20090426212259/http://nwj-web.jp/cover/contents/20070919.html |archivedate = 26 April 2009 |df = dmy-all }} 14. ^{{cite news |author= Shin-Onsen town office| url = http://www.town.shinonsen.hyogo.jp/page/84b00ea1db1d07535a39075e121e0710.html |title = Taste of Tajima-ushi| accessdate=6 September 2010|language=Japanese}} 15. ^{{Cite web |url=https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review |title=Farm Girl Café, Chelsea: ‘We don't stay for dessert, because we have suffered enough’ – restaurant review |last=Rayner |first=Jay |date=11 March 2018 |work=The Guardian |language=en |access-date=12 March 2018}} 16. ^{{cite web |last1=Yoshihisa |first1=Godo |title=The Beef Traceability System in Japan |url=http://ap.fftc.agnet.org/ap_db.php?id=530 |website=FFTC Agricultural Policy Platform |accessdate=15 December 2017}} 17. ^{{cite news| author1=Jason Chow| title = Kobe Beef Arrives in Hong Kong|url=https://blogs.wsj.com/scene/2012/07/27/kobe-beef-arrives-in-hong-kong |work= Wall Street Journal|date=27 July 2012}} 18. ^{{cite web | url=http://www.kobe-niku.jp/en/contents/exported/index.php | title=Kobe Beef Marketing and Distribution Information}} 19. ^{{Cite web |url=https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review |title=Farm Girl Café, Chelsea: ‘We don't stay for dessert, because we have suffered enough’ – restaurant review |last=Rayner |first=Jay |date=11 March 2018 |work=The Guardian |language=en |access-date=12 March 2018}} 20. ^{{cite web | url=https://www.theglobeandmail.com/life/food-and-wine/food-trends/if-you-think-youve-had-kobe-beef-in-canada-youre-wrong-but-now-you-actually-can/article24079613/ | title=If you think you’ve had Kobe beef in Canada, you’re wrong. But here's your chance}} 21. ^{{cite news| url= http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/6345289.stm |title = Cattle on 40 pints a day of beer| work =BBC News | date=9 February 2007}} 22. ^{{cite news|author1=J.C. Reid| title = American Wagyu and the myth of Kobe beef| url=http://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/American-Wagyu-and-the-myth-of-Kobe-beef-6132860.php| work=Houston Chronicle|date=13 March 2015}} 23. ^{{cite news |url= http://www.msnbc.msn.com/id/10642546/wid/6448213 |title = American Kobe-style beef replaces the real thing |agency=Associated Press |date=29 December 2005 |accessdate=4 January 2013}} 24. ^{{Cite news |last=Sayet |first=Jackie |title = Bogus beef: Miami restaurants say it's Kobe, but it's not |work = Miami New Times |date=6 October 2009 |url= http://www.miaminewtimes.com/2009-10-08/restaurants/bogus-beef-miami-restaurants-say-it-s-kobe-but-it-s-really-american-wagyu }} 25. ^{{Cite news | url= https://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie |title=Food's Biggest Scam: The Great Kobe Beef Lie |work=Forbes |date=12 April 2012 |last=Olmstead |first=Larry}} 26. ^{{Cite news |url = https://www.forbes.com/sites/larryolmsted/2012/04/13/foods-biggest-scam-part-2-domestic-kobe-and-wagyu-beef |title= Food's Biggest Scam, Part 2: "Domestic" Kobe And Wagyu Beef | work =Forbes |date=7 January 2014 |last=Olmstead |first=Larry}} 27. ^{{cite web|author=Yomiuri Shimbun |date = 19 July 2008|url =http://www.yomiuri.co.jp/e-japan/hyogo/news/20080718-OYT8T00915.htm |archive-url =https://archive.is/20081018181638/http://www.yomiuri.co.jp/e-japan/hyogo/news/20080718-OYT8T00915.htm |dead-url =yes |archive-date =18 October 2008 | title=Kobe beef — Correct information for foreign countries |accessdate = 20 July 2008|language=Japanese}} }} External links{{Commons category}}
3 : Kobe|Beef|Japanese cuisine |
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