Kobe Beef: $50 Hamburgers!. Georgia Agricultural Education Curriculum Office Ashley Seamon and Dr. Frank Flanders March 2006. Kobe Beef!!!. Have you ever heard of cattle that: - Drink beer? - Get massages twice a day? - Have their hair brushed with specialty liquor everyday?.
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Georgia Agricultural Education Curriculum Office
Ashley Seamon and Dr. Frank Flanders
Have you ever heard of cattle that:
- Drink beer?
- Get massages twice a day?
- Have their hair brushed with specialty liquor everyday?
This is the story of the most pampered and expensive cattle in the world! A hamburger from this beef sales for $50 or more!
Sake- Japanese liquor made from fermented rice
Intermuscling- within the muscle
Palatability-agreeable to the palate or taste
Genetics- the science that deals with inheritance, also the study of the ancestry of an organism
Hormones- a chemical substance that is produced by one tissue and carried to another tissue by the bloodstream in order to produce a specific effect
Marbling- the amount of fat intermixed in the muscle fibers of meat
Beer is given to the cattle during the summer months when the interaction of fat cover, temperature, and humidity depresses feed intake. Beer helps stimulate their appetite.
The massaging is done to relieve stress and muscle stiffness. It is believed that the eating quality of the meat is affected positively by keeping the cattle calm and content.Facts and Fiction of Kobe Beef
-Cost of labor
-Demand for high-priced beef
-Special feed availability
-Cost of special feed
-Availability of slaughter facilities for specialty beef
-Kobe Steaks Restaurant, Atlanta, Georgia
-Carrolton Kobe Steaks Japanese Restaurant, Carrolton, Georgia
1. What is marbling, and why is it important in the Kobe Beef industry?
2. Is Kobe Beef economically feasible in Georgia? Why or why not?
3. Why are Kobe Beef cows given beer?
4. True of False: McDonald’s uses Kobe Beef as their hamburger meat.
5. If Kobe Beef sells for $100 a pound, how much would a quarter-pound of raw meat cost?
6. Which of these is not a part of Kobe Beef Production:
a. Daily Hair Brushing b. Drinking Beer c. Running On The Treadmill d. Massaging Daily
7. What famous basketball player shares the name of the beef featured?
8. Today there are less than ____ Kobe Beef farms worldwide.
9. What is palatability, and how is it related to Kobe Beef?
10. What is intermuscling?
11. Which of these would be limiting factor of producing
Kobe Beef economically:
a. Water b. Land c. Facilities d. Cost of Labor
12. Most Kobe Beef farms have less than ___ animals in a herd.
a. 15 b. 150 c. 1500 d. 15000
13. True or False: Only heifers are used for Kobe Beef production.
14. True or False: There are no restaurants in the U.S. that use Kobe Beef.
15. What breed is used for Kobe Beef?