Japanese Wagyu Strip Steaks

Posted in Japanese Wagyu Strip Steaks By Johnny Love February 18, 2015

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Posted in Japanese Wagyu Strip Steaks By Johnny Love January 26, 2015

Authentic Japanese Kobe steak is known for being the very best quality steaks in the world. Even though it is really pricy, importing authentic Japanese Kobe steaks from Japan is nearly impossible, and the US receives a very limited quantity because of Japanese Kobe beef demand from the other countries.

japanese kobe

 

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

Posted in Japanese Kobe Beef Kobe Beef Japanese Wagyu Strip Steaks By Kobe Beef January 11, 2014

Finding Kobe Beef online from the right website is a mission. Huntspoint.com located in New York offers the best quality Tajima kobe beef online. The texture and the marbling is very important factor that affects the Tajima Kobe Beef prices. Each year in Hyogo prefecture there are very limited number of cattle that is raised by at leats 1000 days to get the right amount of marbling.

 

Japanese government allows Tajima cattle to live longer than any cattle in the US. Japanese government has very strict rules and regulations to raise Tajima cattle, that local cattle farms has to follow. Each cattle has certification at their birth that is proving the blood line of the cattle. Also, the Japanese farmer has to provide the paperwork to show that they fed the Tajima cattle with 100% natural and organic food to be able to get the certification.

 

Japanese Kobe Beef prices per pound?

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