VegTan
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- May 4, 2013
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The Japanese doesn't have a custom to eat veal. Wagyu is steers or heifers and Matsusaka beef is only heifers.
Japanese tanneries import rawhide for calfskin or kipskin from Europe, AFAIK. I suspect they import the remainder of European tanneries.
Japanese tanneries import rawhide for calfskin or kipskin from Europe, AFAIK. I suspect they import the remainder of European tanneries.
http://www.kobe-niku.jp/en/contents/faq/index.html
Q. Can both bulls and cows become Kobe beef?
A. Only virgin cows and bullocks, or gelded bulls, raised to maturity become Kobe beef.
Q. About how long does it take to raise cattle classified as Kobe beef?
A. On the whole, calves are raised on breeding farms to the age of eight to nine months, after which they are put on show in the calf livestock market. Then, they are raised and fattened in feeding farms for about two years. Once they reach maturity, on average 30 to 32 months from birth, they are slaughtered and sent to the meat market. In particular, it takes an extra two to four months to raise Tajima-gyu cows compared with the regular Japanese Black domestic breed of Wagyu cattle.