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Kobe beef

   Also found in: Wikipedia 0.01 sec.
Kobe beef
n
(Cookery) a grade of beef from cattle raised in Kobe, Japan, which is extremely tender and full-flavoured as a result of the cattle being massaged with sake and fed a special diet including large quantities of beer


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Originally bred in Japan and more commonly known as Kobe beef, the cattle have been reared in the Northumberland hills by pioneering farmer Steve Ramshaw.
Snake River products, which also include gourmet sausages (Kurizo, a fully cured and coarsely cut meat, then flavored with dried red pepper giving it a rich color; sweet Italian and portabella and smoked gouda) and deli meats (American Kobe roast beef, American Kobe corned beef, American Kobe beef pastrami and Kurobuta boneless ham) are not only geared towards "foodies" as Theiler likes to say, they are a more natural product, featuring very little if any additives.
Where else would you expect to find lobster and burgers (admittedly, they were de luxe Kobe beef burgers) on the same menu?
 
 
 
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