Beef-lovers know that fat makes a huge difference when it comes to quality meat. Less fatty animals, like the French Charolais, aren’t always the best choice (even though they have such a fancy name). Marbled meat a la Kolbe beef is the best bet when it comes to a delicious meaty treat.


The Japanese have created a cult-like following of fatty meat lovers thanks to their signature Kolbe beef from the Wagyu cattle. The animals are given a beaker of beer daily and hand-massaged, making for finely marbled meat that has a reputation for making the best steaks on the planet. Kolbe-lovers claim the meat is as tender as foie gras. In Japan, Kolbe conneisseurs even enjoy the meat raw, dipping the thin slices in soy sauce for a tasty treat. But anyone who tries to treat Kolbe beef like a steak and fry it for a long time will be disappointed: longer periods of cooking take away the meat’s tenderness, leaving it touch and chewy.

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