110810

US grows version of pricey Japanese Kobe beef

by AP

Half a world away from the secretive farms that produce Japan's legendary Kobe beef, Jerry Wilson raises the American version of the meat that will become $50 steaks and $13 burgers. The chocolatey brown cattle at Wilson's Meadows Farm don't technically produce Kobe beef - that term is reserved for the Japanese super high-end cut famous for its succulent taste and eye-popping prices. Wilson calls his meat "American Style Kobe Beef." Other ranchers use similar names like "Kobe-style beef" or "wagyu beef," a reference to the breed of cattle. Whatever the name, domestic production of the pricey product has grown from practically nothing a dozen years ago to a flourishing boutique niche, with recent growth fueled in part by a ban on Japanese beef because of reports of foot-and-mouth disease. While American ranchers might not be able to match the mystique of Japanese Kobe and much of the domestic product is cross-bred, they say their product compares to the legendarily luscious stuff. (AP)