There are some very specific criteria that you need to fill in to be able to call them Yonezawa beef. Yonezawa beef (米沢牛) is produced around Yonezawa, south of Yamagata prefecture which is located in the northern area of Japan. Only some beef fill these strict requirements can be called Kobe beef. The delicious flavor is actually scientifically proven.

There is no other beef that has more oleic acid than Kobe beef. There is a composition called “oleic acid”, which is an umami ( 旨味, Japanese word for savoriness) component, in Kobe beef and the amount of it is very high. The rich juiciness of the beef will burst in your mouth. The fat in Kobe beef melts at 14℃/57☏ so it will melt when you put it in your mouth. The flavor has a hint of sweetness and a delicious aroma. Kobe beef is considered one of the most or even the best beef brand in the world. Like champagne in France, the term Kobe beef (神戸牛) can only be used when the cow has been born, raised, and slaughtered in Kobe. LDL cholesterol can cause arteriosclerosis or cardiac infarction. It is said that it is beneficial for your skin, and your allergy and it also lowers the number of your LDL cholesterol. There are mainly two types of fat: unsaturated fatty acid and saturated fatty acid. One of the characteristics of Matsusaka beef (松阪牛) is that it contains more unsaturated fatty acids than a regular kuroge wagyu. That was when Matsusaka started to produce meat under the supervision of the pioneers. However, after the federal government of Edo had collapsed and the Meiji period (mid to late 19th century) started. The soil wasn’t good enough to farm vegetables and fruits. The area was not the best land for farming.

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