Bò KoBe Được Nuôi Như Thế Nào Mà Thịt Lại Đắt Vậy

How is Kobe beef raised, but the meat is so expensive? In the number of you watching this video, I would like to ask if anyone has ever spent from 10 to 60 million VND to eat 1 kg of beef? 10 to 60 million VND for 1 kg of beef? You did not hear it wrong. Because in the world of food, everyone knows the kind of beef that costs this much is Kobe beef of Japan. So how is Kobe beef raised, but its meat is so expensive? Watch the video right away to have the answer for you. First of all, I would like to introduce you a little bit about Kobe beef. This is a specialty of the city of Kobe in the Kinky region of Japan. Previously, in the Edo period of Japan, people almost banned the slaughter of animals. The reason why, you just ask people. But you just know that at that time, people did not eat animal meat, especially beef. And this kind of beef is only used for pulling, pushing, or slaughtering. Up to the Meiji period, around 1968, Western culture began to enter Japan, making the Japanese learn the way of life of the West. They wear Western style, especially Western style. And the result is Kobe beef, which has only appeared in the countryside for a long time. It's like a bonus, a glass of golden wine to Europe. And that's why, along with the wonderful way of raising beef of Japanese farmers, Kobe beef has been classified as the world's food. And here are 4 reasons why Kobe beef is the most expensive in the world. The first reason is the low breeding system. Maybe you are not familiar with Japanese culture. Until now, the Japanese have always thought that raising an animal is like an art that helps relax the soul. Especially with raising Kobe beef, they consider it a long-standing culture and a precious heritage. Therefore, the process of raising beef is very careful and carefully checked. Hyogo, a province in the Kinky region of Japan, is where Kobe beef is born, grows and develops. During that process, the beef is not moved anywhere or changes any living environment. Right from birth, people have made birth certificates for the cow. Each cow has a code up to 10 digits to make it clear about the source of origin. In particular, they have to carry the cow to the market to ensure its purity. Kobe beef also comes from a cow that has never given birth. Wow! Until the cow is breastfed, it will be breastfed by farmers with nutritious foods such as young rice and fresh grass. And the drink is filtered, filtered many times to ensure purity. Even beer. Breastfeeding until the cow reaches 470 kg, then it will be released. And when the calf is released on the meat, Kobe beef is only used in slaughterhouses that have already been designated in Japan. There are only less than 5 slaughterhouses in Japan that allow Kobe beef to be slaughtered. The second reason is the diet and sleeping habits. Surely many people, after knowing how the cows here eat and sleep, may vomit. Eww! It's been a long time since I lived like a cow. Every day, in addition to being served with beer and the best fresh grass, they are also carefully massaged. The cow will be bathed with warm water every day, along with a massage service from the breeder to ensure that the amount of fat is not accumulated or excessively increased. The weight of each cow must be strictly controlled and not exceed 0.6 kg per day. Sometimes they are also massaged with Japanese white sake to reduce stress for them. This is believed to be the cause of creating very characteristic veins between lean meat and fat on Kobe beef. In addition, Kobe cows are also given classical music regularly to get in a comfortable mood. This helps the amount of fat to be reduced. As good as heaven is real, guys. The third reason for the redness of Kobe beef is that it is not everywhere and the number of cows is extremely rare. Today, there are only about 3,000 Kobe cows in the world and there are no cows on the Japanese border. The fact that Japanese breeders do not accept massaging or expanding makes this type of cow extremely rare. And even when the cow is sold, the meat must have a code with 10 digits for the user to know which cow it is from. If you want to eat Kobe beef, you can only come to Japan, Macau and Hong Kong or any other country that cooperates to produce Kobe beef with Japan. In addition, in other countries, it can be said that all are fake and have not been verified. The taste of Kobe beef may be the most impressive thing for the customer. After experiencing all the nutrients, nutrition and verification factors, the last pieces of Kobe beef that can be sold to the customer are the best pieces of meat. The fat of Kobe beef does not accumulate in one place but spreads evenly in each piece of meat. When grilled or stir-fried, this fat will spread a greasy layer but light and not greasy. Many people have said that Kobe beef can melt right in your mouth without chewing. That is the softness to the hardness of Kobe beef for the customer. To eat Kobe beef, people usually eat separately and do not have any spices. It is also rare for anyone to eat fully cooked Kobe beef but still leave a piece of meat in the middle to be able to experience the purest taste of meat. Kobe beef is described as inedible due to the pure diet of these cows. Not all beef on the cow are priced the same. Beef on the cow is divided into 5 types, from A1 to A5, priced from 10 million to nearly 70 million VND per kilogram. Even Japanese people who want to eat Kobe beef also have to line up for several months. So the unique, quality and delicious and extremely rare process has made Kobe beef so expensive. Today, seeing the potential of Kobe beef, many businesses in the countries have cooperated with Japan to bring this type of beef home, including Vietnam. The pioneer who brought this type of beef to Vietnam was Mr. Nguyen Tri Duc Vu, director of the Vietnamese Kobe beef department with a farm in Tan Lac village, Bao Lam district, Lam Dong province. Mr. Vu said that the company imported Kobe beef from Japan at a price of 40 USD per kilogram in combination with milk cow, producing Kobe beef S1 generation. The purpose of raising to get meat is not only to produce meat, but also to make a living. The food for this type of beef is combined with many ingredients, such as elephant grass, sour corn, jackfruit, ham, jackfruit, brown rice, orange, bean sprouts, peanuts and oil cake. In addition, Kobe beef S1 generation in Vietnam is also raised in a music environment to relax, stimulate, help the cow eat more. Before going on the farm for about 2-3 months, the cow is also nourished with beer based on the amount of fat in the meat more or less Kobe beef is classified with high or low quality. In general, Kobe beef S1 generation produced by Mr. Vu's company is much different from Kobe beef in Japan. The way of raising can not be as careful as the Japanese, but in general, the pioneer is the new generation. Mr. Vu has also gained quite a lot of profits. Every month, Kobe beef is exported to the market for about 4 tons with a moving price from 3.5 to 5 million VND per kilogram depending on each type such as thigh, shoulder or tripe. Mr. Vu said that for a long time, after the stable farming process, the company will transfer it to the local people to farm, thereby helping farmers improve their economy. And this is also a positive direction to make Vietnam's beef farming industry more stable and more developed. People often say that if you have tasted it once, you will definitely not forget the fatty, rich taste that Kobe beef brings back. Now you don't have to go far, thanks to the outstanding creativity of Vietnamese businessmen, you can also experience this high-class food right in Vietnam at a very reasonable price. Thank you for watching to the last minute of today's video. If you are a person who likes to learn about information in the field of agriculture, please subscribe to this channel to discover interesting things about agriculture around the world. Goodbye and see you in the next videos.