Kobe: don’t get caught out with normal beef

For most consumers it is actually difficult to recognize authentic Kobe meat and for this reason it’s useful to know a few facts and questions to ask your waiter in the interests of palate and purse.

After finding out where your Kobe actually comes from, one of the first questions to ask is about the fat marbling ratio of the beef. The quality of a cut is defined by its marbling, the presence of fat (shimofuri) in the connective tissue, which is measured on a scale from 6 to 12.

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