Tajima cattle that become Kobe Beef are raised for roughly 30 to 32 months, two to four months longer than ordinary Japanese Black cattle. That gap shows in the meat.
What two to four months buys
A longer fattening period means more feed and more work per animal. Producers accept that because fineness of texture and the quality of the fat are not things a shorter cycle can reach.
A standard that favours quality over volume
Kobe Beef also carries a carcass weight limit of 499.9kg. That is the opposite of raising cattle large for yield: it is a ceiling set to protect quality.
How it shows on the plate
Kobe beef is known for fat with a low melting point that dissolves on the palate. That is why we cook it gently and keep the aroma of the beef itself.
FAQ
Q. How does a longer fattening period change the taste?
A. It is generally held to give a finer texture and better quality fat. That is why Kobe Beef takes 30 to 32 months.
Q. How long are ordinary Japanese Black cattle raised?
A. Two to four months less than the Tajima cattle that become Kobe Beef.
You can find that Kobe beef on the dinner menu.
Source: Kobe Beef Marketing and Distribution Promotion Association