this Japan series is made possible with the support of buy food calm the beef we’re about to eat today it’s the same beef that we saw from the farm there it is he’s gonna light it on firewhat today our cross country Japan food tourcontinues moving from Shizuoka to the legendary city of Cobain welcome back toour Japan series my name is sunny and I’m Shizuka and today we’re in Kobe what if it is that kind of show makesyou want to vomit Japan has the highest value most coveted beef around the world and Kobe is Japan’s beef camp and first of all the city is obsessed with beef when you walkthrough and around the main station there are more beef restaurants than I’ve seen any where it’s not unusual to see cattle selling at auction for 10 to $15,000 a head. I’m just so curious with Kobe.
I know there’s the quality and the genetics but how do you justify that price in this video we’re getting a rare look behind the scenes going where few outsiders have gone be for etouring a Kobe beef farm and joining alive auction revealing the secretsbehind how Japan has engineered the best beef in the world[Music]short no relax thank you welcome to n Kobe beef live performancea place that lives up to its name with veteran teppanyaki chef and owner mr.kita tapa hero at the helm tempehgnocchi is flattop Japanese cooking right before your eyes with your veryown personal chef he starts off bygetting some vegetables going Wow such an appetizer so this is amazing it’slike it’s dinner and a show at the sametime first before things really start heating up he’s serving an appetizer a combination of Kobe beef tongue orange minthorseradish and green and purple onion.
Oh today we’ll experience the finest beef in the world coba in Wagyu a steak this big costs about $250 according to the owner his restaurant only purchasesbeep that comes from local breeders and before we dive into that marbled chunk of heaven we’re gonna see exactly how it got herefirst of all thank you for having us today meet mr. Nieto she his farm has been passed down from generation togeneration for the last 80 years today he’ll confirm or dispel the rumors of Japanese farmers massaging cowsplaying them classical music or feeding them beer all in an effort to producetop quality beef we’re here because we want to know the secrets about Japanesebeef especially Kobe here in in Kobeusually it’s a secret but just for you he’s gonna tell you about it today.
I won’t tell anybody Japan has four famous domestic breeds of cattle this is one of them the black Tajima found exclusively in the hillgold prefecture where coal base city is located this cow have a name he call shim cut all which means black butusually it’s easier to be more specificby number well eight four four three it’s been nice getting to know you farmers like me Toshi have no idea what their cattles meat will be rated or how much money they’ll bring in until they go to auction so before that they try toen sure optimal living and growingconditions for each animal that means fresh mountain air a reasonable amount of living space at least compared to American factory farms and high quality food the main thing that he gives the cows is essentially just hay and water he gets the best from around the world the highest quality hay from Australia Canada in the US and that’s what he feeds these cows not just hay but three times a day he feeds them a mixture of corn soy scraps and other mixed greensand roughage in the u.s. up to 75percent of the cattles diet is made up of corn much more than in kobane if someone were to buy a cow how much would that cost one cow would cost about amillion how do you justify that price this breedis actually decreasing in numbers so there’s higher demand but there’s not asmany cows only about 3,000 cattlequalify as khob a quality each year despite the intense demand for Kobe beefaround the world farmers like NATO she still place an emphasis on quality overquantity they have water mistingsometimes it’s water but actually it’s a okay no like-a sanitization liquid so it’s to keep them clean how often do they get shower depends on the day but about once every 5 minutes oh.
I’m just so curious because there’s all this mythical lower about Kobe beef so what’s real and what’s right there so do farmers really massage the cattle the massage rumor is probably falsemaybe if a TV company came maybe they would do it could you pretend to massage them for our video ok then do they play classical music he actually tried doing that at the beginning playing his own music that he likes a little bit but then he just stops and what music did you try to play that you like Green Daywe see oh I can’t believe this is real well then they must at least be getting them buzzed on Japanese beer he drinks the beer the more likely reality is that Japan’s beef cattle have better genetics and have been meticulously bred anddeveloped for hundreds of years we are trying to protect the DNA they’re known for having a particularly pure bloodline this is prized DNA that will never leavethis country unless it’s in the form ofa steak. I think we should Cheers that means a special moment right now cheersCheers come biteI love sake we have one more here.
I think we should try out this is Kobe ona leaf very yummy nothing too crazyadding a little bit of temptation yeah it’s the perfect appetizer but we’re ready for the real dealwe aren’t moments from biting into the ultimate a5 Wagyu beef that is worldrenowned .I want nothing more than to get this started but. I gotta know what a 5even mean[Music][Applause][Music]this is a site few outsiders have beengranted permission to see you’ve heard of farm-to-table this is the step inbetween hundreds of cattle from variousfarms across the hill go prefecture so when the auction will begin butbeforeh and each specimen is carefullyphotographed and graded there’s no playing favorites here even if you have the best breed and the best intentionsif your beef can’t compete it’s gonna get a lower grade what is the temperature in here below 10 degrees it’s pretty darn cold grading is done bythe Japan meat grading Association amongall these Tajima only some are graded a4 or a 5 qualifying as bona fide Kobe beef this DIMP makes it official.
I saw a lady a momentago with a futuristic looking machine and she was like taking pictures here it is a camera and they’re actually just taking photos of the meat for recordpurposes holy crap that’s in tensein Japan the beef grades go from b1 toa5 the higher the grade the better the quality and taste the letter is in relation to exactly how much meat is actually on the cow how thick it is how much meat is on there the number rating is related to the marbling and the actual quality of the meatbe sides yield and marbling they alsoexamine the texture brightness and firmness of the meat as a farmer what can, I do to ensure that my beef is always a 5 there anything.
I can do this is probably one of the difficult pointseven if you work really hard as a farmer you still end up with different grades of meat but in the end it kind of depends on the personal skill of the farmer this is why not ganache farm where we went earlier today is leading the industry with over 90% of thei rcattle rated as official Co babies afterinspection the highest rated beefreceives the champion Kobe beef award this prized beef kicks off the bids for the day setting the stage for what willbe millions of dollars worth of beef soul Japan’s usually pretty quiet place not right now there’s a lot of people inhere a lot of anticipation restaurantowners butcher shops traders of meat all coming here to place their bid right now they’re literally rolling in the beat the bidding has begun everyone’s been looking at the beef kind of taking notes on which products they liked people are electronically voting for which one they want all right.
I just made a sale they bid on the price per kilogram the highest bid gets the whole head of cattle so this is440 kilograms 38 Andre after it’s beenauction the meat takes a ride to aholding fridge until it’s brought to arestaurant cut portioned and seared in front of two very hungry patrons let’s do it hi first thing does this give it aspritz of salt a little bit of pepper. I mean they are that thought it melts very easily and it can even melt in it with just the heat of your own mouth soin order to make it just right they want to cook it a little bit and then it’ll be not too oily for you oh he’s gonna light it on fire what that was fascinating that was amazing oh he’s cutting it already oh there it is Oh. I’m gonna put just a little bit of salt on it gotta eat it while it’s hot let’s do it Cheers both thank you what have I done to the desert this moment it is like kind of a fat sponge almo steach bite some delicious juices tos queeze out it’s touching our heart in fact the oils are rushing out to our art but it’s like having two boys she she I see you lose being transported toano ther leg trip to heaven right now you might be prancing curses feels like ahappy puppy you four and you’re back.
I’m getting shoes when they tell me you’re not out of a that’s unreasonably delicious people who are familiar with wasabi there may beused to having it with sushi but mixingit with the beef it’s something specialit elevates it adds a different level to it but beyond that that’s like the real wasabi so it’s coming like from the wasabi root and not the fake wasabipaste it’s right I think a lot of people look at price and you can’t think of it like oh I could go to the store and geta steak for cheaper it’s totally aboutthe experience it’s about being here being in the city of Kobe having you rown personal chef who’s cooked thousands of cows in his life worth the health ins of meals I thought you’re gonna say.
I think we could totally enjoy the meal just so much more just by watching the process of making it and of course just seeing his smile such a lovely smilec amera beat do we have the smile Kobe beef is a living breathing legacysymbolizing the meticulous unendingeffort of Japanese farmers over hundreds of years when you drop $200 on a couplehundred grams of beef in the city you’re not just taking a bite of the best the world has to offer you’re taking a bite of history if you’re traveling to Japan let me recommend booking an experiencethrough by food calm now offering over250 experiences throughout the country you can find food tours cooking classestastings and more and for each booking made by phu kham contributes funds tochildren in need through their food forhappiness project kabobs and i ran bondme in viet nam Arana boudin sausage in the u.s. i live a lot there’s one thing that connects us all it brings out the best in us showing that despite ourdifferences you want to testify at theend of the day we’re all people some times very hungry people so this is an ode to the part of life that unifiesus all fooled and be sure to check out our second channel more best-ever for review show for raw clips and deleted scenes that didn’t make it into the show shizzi thank you for your contribution asalways.