I love steak and beef, specifically kobe and ribeye beef!
The catle brought to jaan from china at the same time as the ultivation of rice in the second century AD is part of the history of kobe beef
I prefer ribeye beef but kobe is pretty good too. What part of the cow is kobe beef from, if you know?
Sorry for my typos all of the information makes no sense and i started to rush. So countries regular the marketing and sale of beef in general by observing criteria of Cattle carcasses at the abattoir and classifying the carcasses.
No, it's cool man. That is something I did not know, what else can you educate me on this fine piece of delicate meat?
Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy
Kobe beef
Kobe beef is also called , or in Japanese.
History.
Cattle 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. 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.