||Last Updated: Oct 18, 2010 - 11:53:30 AM
Japanese Beef Cuisine
Prof. John W. Longworth discusses beef cuisine in Japan. Prior to 1868, eating meat from four legged animals (and particularly beef) was illegal in Japan. Once the Japanese began to introduce beef into their diet, it was used sparingly, more like a seasoning agent.
Oct 29, 2004 - 12:00:00 AM
Raising Wagyu Cattle in Japan
In his 1983 book "Beef in Japan," Prof. Longworth discusses how farmers in Japan raise the world's most expensive beef. The article is illustrated with photographs of Mikichi Kobu's prize-winning Kobe operation in Matsusaka, Japan: these photographs were commissioned by Lucies Farm for this website.
Oct 28, 2004 - 10:48:00 PM
Injecting Some Science into Wagyu Breeding
The story of breeding, herd improvement, and sashi (or grading) in Japan, from Prof. Longworth's book Beef in Japan. There are six grade categories, explained by Prof. Longworth in detail.
Oct 28, 2004 - 4:54:00 PM
The History of Kobe Beef in Japan
A concise history of beef in Japan, from Prof. John W. Longworth's book Beef in Japan (University of Queensland Press, 1983). Prior to 1868, eating beef was prohibited in Japan. The tradition of Kobe or Wagyu beef extends back only to the early 1900's.
Oct 28, 2004 - 4:13:00 PM
To Freeze or Not To Freeze Kobe Beef
Freezing Kobe beef is more like freezing ice cream (because of the high fat content of the meat) than like freezing other meat.
Nov 4, 2004 - 6:47:00 PM
Modern Uses of Kobe Beef - Part 3
More tales of Kobe beef from newspapers and websites throughout the world.
Apr 10, 2005 - 11:18:00 PM
Modern Uses of Kobe Beef - Part 2
More Kobe Beef news gathered from all over the internet, with links to the relevant pages.
Jan 30, 2005 - 6:12:00 PM
Kobe Beef Showing Up On More and More Menus
This Japanese beef famous for being bred, fed and massaged to tenderness is showing up on more and more menus. But not as steaks. Instead, chefs are grinding it into burgers (Chauncey's at the Boca Resort and Club in Boca Raton), forming it into meatloaf (Americana in the Ritz Carlton, South Beach), making ravioli (Aquavit, New York City) and using it in hot-and-sweet sausage stuffing (Prime One Twelve, Miami Beach).
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Nov 23, 2004 - 2:18:00 AM