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Old Feb 2, 2009 | 8:55 am
  #28  
ralfp
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Originally Posted by hat attack
Anyone know if I'm correct in assuming that Kobe (Wagyu) beef is wet aged?
Kobe beef is from a specific breed of Wagyu. No aging seems to be required.

Requirements (copied from the Wikipedia article):
  • Tajima cattle born in Hyōgo Prefecture
  • Fed by farm in Hyōgo Prefecture
  • Bullock or Virgin cow, meant to purify the beef
  • Processed at slaughterhouse in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
  • Marbling ratio called BMS is level 6 and above.
  • Meat Quality Score is A or B
  • Gross weight of beef is 470 kg or below
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