The high grade brand beef “Kobe beef” of Japan is exported to the European Union (EU).
This is the first export of the Japanese produced beef to the European Union (EU), and it is circulated to the 4 countries of France, Germany, Denmark, and Monaco.
The beef export to the EU had a stormy passage due to the foot-and-mouth disease (FMD) in the Japanese domestic market, and the ban was finally lifted in March 2013 after negotiation.
It was decided to certify if the safety of the sanitary control such as the meat processing facilities are approved.
The plan is to airlift 50 beef portion per month such as roasting meat (pork lion) and fillets for high-class restaurants, hotels, and department stores.
The Japanese food is popular and the concern of the EU is high.
Kobe beef is exported to five countries and districts of Macau, Hong Kong, United States, Thailand, and Singapore since February 2012.
The people, who are coming to Japan from foreign countries, taste the Japanese brand beef and are highly appreciating, and are prepared to eat again.
Why there is so much fascination?
The answer is
-by making good use of good quality water, secret fodder, and advanced fattening technology,
-massaging the cow every day, and not even sparing the labor of giving beer to promote the appetite
-eliminating the stress of the cow, and pouring the friendly affection one each and every cow
-the meat quality becomes contrast that is not available in the foreign countries.
Do you think that the Japanese beef is completely different from the regular beef that you eat?
The red fleshy meat and white fat are mixed in a splendid balance. The quality of the fat is good because care is taken in providing the feed and the growing environment.
Those who taste the beef for the first time praise it as delicious, and are prepared to eat again.
 |
| SUKIYAKI |
 |
| Steak |
TOKYO
OSAKA
Japanese beef is the Japanese food that I would like you to taste once.
