what part of the cow is kobe beef
Kobe beef In the late 19th century, native Japanese cattle were interbred with European breeds, including Brown Swiss, Shorthorn, and Devon.[citation needed] The cattle originally recognized in 1943 as "Kobe beef" were cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattleâ€”Akaushi (Japanese Red/Brown), Kuroushi (Japanese Black), Japanese Polled, and Japanese Shorthorn.[5] Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).[6][7]
Tri-tip In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.[5]
Bull Terrier The Bull Terrier is a breed of dog in the terrier family. There is also a miniature version of this breed which is officially known as the Miniature Bull Terrier.
Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.