Kobe beef is a prized delicacy in Japan

1. Various of Maeda Yoshiko, manager and head chef of Renga -Tei, an exclusive steak restaurant in Kobe, preparing to cut an 800 gram block of Kobe Beef 3. Close up Kobe beef 4. Steak being seared at low temperature with green pepper corns in a little oil flavoured with garlic 5. Close up Maeda Yoshiko 6. Steak is covered with washi (Japanese paper) to help seal the juices 7. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby "First of all, Kobe Beef must be produced from a species of Japanese cattle Tajima Gyu." 8. Cattle sheds on the Nishiwaki Bokujo, a farm currently raising 200 head of Tajima Cattle 9. Tajima Cattle 10.Tajima Cattle eating hay 11. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby "After Tajima cattle have been slaughtered to attain the designation "Kobe Beef" the meat has to clear all the standards required by the Japanese Meat Grading Association." 12. Close up slices of meat produced from a cow on the Nishiwake farm destined to be eaten as Sukiyaki 13. Ina wara: Hay produced from rice plants 14. Kawagishi Hiroto, owner of the Nishiwake farm preparing to feed his cattle 15. Kawagishi Hiroto first fills the trough with a layer of hay produced from rice plants 17. Kawagishi Hiroto brings out two cows that now at three years of age are due to be slaughtered within the next few week 18. Kawagishi Hiroto ties cow to fence 19. Kawagishi Hiroto brushes the cow 20. SOUNDBITE (Japanese) Kawagishi Hiroto, Cattle Farmer "(I brush the cows) so that the meat that they produce will become tender and to help produce marbling." 21. Kawagishi San brushing cow 22 SOUNDBITE (Japanese) Kawagishi Hiroto "The fat on (the best) Kobe Beef will begin to melt when touched by a human finger. It is because the melting point is so low that the flavour is so good." 23. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby "Only 2,500 head of Tajima Cattle (that produce Kobe Beef) are slaughtered each year, representing only 0.1% of the total number of Wagyu (Japanese Cattle of a variety of breeds.) that are slaughtered annually." 25. Kobe Beef being seared with green pepper corns 26. Steak being splashed with cognac 27. SOUNDBITE (Japanese) Maeda Yoshiko, manager and head chef of Renga -tei "Even if the meat comes from female Tajima cattle if that cow has calved according to standards laid down by the Hyogo Ken prefecture this meat cannot be referred to as Kobe Beef." 28. Maeda Yoshiko splashes excess fat from the steak with red wine and soy sauce that is to be eaten with the steak. 29. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby "There are only four abattoirs licensed to export beef to the United States in Japan and that does not include the abattoir in Kobe through which all Kobe Beef is required to pass ." 32. Kobe Beef doused with cognac and served with green pepper corns and garlic 33. Steak right, certificate verifying lineage of cow from which the steak derived, and background a sign indicating that the restaurant is licensed to sell Kobe Beef. LEAD IN: Kobe Beef is a considered a great delicacy in Japan. STORYLINE This particular steak came from from a cow called Fukuhidetoshi. You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/6074ed8157088eef041c990d596485eb Find out more about AP Archive: http://www.aparchive.com/HowWeWork