Japanese Wagyu Ribeye Steaks

Posted in Japanese Wagyu Ribeye Steaks By Johnny Love February 22, 2015


Real Japanese Kobe steaks are some of the highest quality steaks you can obtain.  You should look at the actual marbling of our steaks!  It is very difficult to find steaks with similar high marbling from any other variety of cattle. Japanese wagyu beef cattle is genetically exceptional in regards to consistent marbling and overall steak quality.  Japanese steak quality, and its high marbling scores are the results of genetics and the farmers hard work!  Raising Japanese Wagyu cattle takes over 3 years.  In the Hyogo, Kobe region there are about 5,000 heads of  cattle raised every year and only 300 of those 5,000 Kobe beef cattle yields marbling score of 10 - 12. This is the highest marbling score in beef and the demand for the highest quality beef cuts is extremely high from other countries as well Japanese domestic use. Since the demand is very high and the supply is very limited, the prices of the Japanese kobe steaks fluctuates. This is why the Japanese Kobe steaks prices are way higher than any other steaks that you can find in any high end meat store. You'll pay more for the world's best quality steaks, real Japanese Kobe Beef steaks. Of course, it is well worth every penny! These are the best mail order steaks available.

Posted in Japanese Wagyu Ribeye Steaks By Johnny Love February 16, 2015

One of the greatest challenges for US buyers who want to try Japanese Kobe steaks at home is in finding a way to buy wagyu beef online. Huntspoint Meat Company sells 100% genuine Japanese wagyu steaks and offers certification to buyers to assure the authenticity and quality of the Kobe steaks you purchase online. While obtaining authentic Japanese wagyu beef is impossible to obtain from a local supplier, Huntspoint.com is very famous as being a primary Kobe beef wagyu beef supplier online. Our Kobe beef sales are renowned for both quality and taste.

Posted in Japanese Wagyu Ribeye Steaks By Johnny Love February 02, 2015

The adage is that you'll find nothing comparable to a Japanese Kobe beef steak house fillet, professionally cooked at a local Japanese Kobe steakhouse.  Certainly that used to be true. In years gone by obtaining any significant amount of quality Japanese Kobe beef steaks was close to impossible. If you weren’t a market expert or were the owner of a cafe or restaurant, getting Kobe steaks wasn't simple or easy. That was the days prior to finding wagyu beef online.

 

Authentic Tajima Kobe beef has healthy Omega 3 fatty acids which supports your heart health, improves cholesterol levels, and can even lower your blood pressure. Eat Tajima Kobe beef and live a healthy life.

 Tajima Japanese Kobe Beef

 

The Japanese Wagyu cows are began in Kobe, Hyogo Japan. Kobe is the origination of the most legendary and delightful Japanese Wagyu beef.  The price of this legandary and the most delicious meat starts from well over $150 per pound. What is special about this meat, that makes it so pricey? This is the first question that comes into people's mind. Yes, it is very true that we all have the same question to answer. The reality is over $150 per pound is a very cheap price for real authentic Japanese Kobe Beef. There are several factors that make this meat very pricey.


Japanese Wagyu


As a best way to practice Japanese Wagyu Ribeye steak or roast it has to bee cooked medium rare to rare. In order to get the outstanding taste and tender, buttery, and juicy steaks with its aroma, the key is to do not cook longer hours on too hot temperature. When you are cooking Tajima Kobe Beef steaks, make it sure that you do not flip the steaks with a fork. Because using fork can poke a hole on the steaks that will eliminate the juice of the steaks. Some cooks prefer to cover the outside of the steaks with salt, or rubs 100% to seal it from loosing its juice during cooking period.


 The steaks needs to be cooked either medium rare, rare, or ensure that the juices of the steak will not be eliminated and flush out their juicy aroma while you are cooking the Japanese Wagyu beef. Our  Wagyu Meat is already very tender. The most important key is to ensure that the steaks are sealed with flames and rubs. Protecting steaks by sealing it with the flames, rubs or salt to prevent lose juicy aroma and tender texture is very important to have the most delicious steaks in your dish.  

 

Cooking Japanese Kobe Beef too long, over cooking or too long on too high temperatures will evaporate Kobe Beef Wagyu steaks juicy, buttery tender goodness. As a result, you will have chewy and tough steaks instead of juicy buttery Japanese Kobe Beef steaks.

 

Wagyu - A-5

The world's most known highest end beef is Japanese Kobe beef A5 grade that offers the best marbling. Tajima Kobe beef has Omega 3 Fatty acids in it that other cattle varieties do not offer. For example, other Cattle beef has Omega 6 that is bad cholesterol, and Tajima Kobe Beef Wagyu steaks has Omega 3 Fatty acids which are good cholesterol.

 

 

Every year more and more people struggle with bad cholesterol issues. Their health providers limits their red meat intake without any questioning. Because traditional Red meat has Omega 6 fatty acids that increases bad cholesterol. Increased bad cholesterol affects all of your body including your blood quality to heart conditions. Eating Tajima Kobe Beef will decrease the bad cholestrol and increase the good cholesterol levels due to its content. It is very juicy, very marbled, and the best quality meat that you can find on huntspoint.com

 

wagyu on the plate

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