The Science Behind Kobe Beef America
It's fairly easy to make claims about flavor and tenderness because in most cases, those qualities are very subjective. But Kobe Beef America™, Inc., working in conjunction with the food scientists at Washington State University, has compiled quantifiable data to back up these claims.
In research conducted at the University, it was learned that on a comparable grade basis, where overall palatability, flavor, and tenderness were the main criteria, the American Wagyu outperformed all other breeds on a consistent basis.
Shear Testing and Laboratory Trained Test Panels
 |
Tenderness was quantified by using a highly sensitive coring machine to measure shear resistance. For flavor and palatability, a laboratory trained taste panel was used in addition to a consumer panel. The findings of these groups confirmed the hypothesis of the food scientists. American Wagyu was judged superior in overall palatability. It also stood "head and shoulders" above the others when the combined characteristics of flavor, tenderness, and palatability were considered.
"Better beef will only be bred scientifically. KBA™ is the leader in doing just that."
-Everett Martin |
|