Search results
Results From The WOW.Com Content Network
Kobe beef meal served in a steakhouse in Kobe Kobe beef. Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1]
Hiba Beef: Hiba Beef is a brand of Japanese black cattle from Shobara City, Hiroshima Prefecture, with a history dating back to the Edo period. [64] Hida Beef: Hida Beef is a Japanese beef from Gifu Prefecture and has a history of about 100 years. [65] Olive-Fed Wagyu Beef: Olive-Fed Wagyu Beef is a brand of Japanese black cattle that is fed ...
For premium support please call: 800-290-4726 more ways to reach us
Cattle bred specifically for milk production are called milking or dairy cattle; [1] a cow kept to provide milk for one family may be called a family cow or a milker. A fresh cow is a dairy term for a cow (or a first-calf heifer in few regions) who has recently given birth, or "freshened." The adjective applying to cattle in general is usually ...
Japanese wagyu bull on a farm north of Kobe. Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle is mostly known as beef. In beef production there are three main stages: cow-calf operations, backgrounding, and feedlot operations. The ...
Cooked cow's hoof or cow's trotters, a delicacy in Uganda. A cow's trotters is the culinary term for the foot of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. [1] Latin American cuisine also uses cow's trotters for several traditional dishes.
Marbled Kobe beef Extensive fat marbling in slices of high-grade Wagyu beef Marbled entrecôte from Angus cattle, a rib eye cut. Marbled meat is meat that contains various amounts of intramuscular fat, giving it an appearance similar to marble. The term is principally applied to red meat.
When infected deer congregate at an artificial feeding site, they could easily infect other deer that visit the same site. “It’ll facilitate more rapid transmission of disease,” says Fuda. 4.