Country Hill International (CHI) is pleased to announce that it is an accredited importer and supplier of Kobe Japanese Wagyu beef. By adding Kobe beef to the company’s premium Japanese Wagyu product portfolio, CHI’s current and new customers have a choice from a wider selection of Japanese Wagyu beef.
By being part of The Kobe Beef Marketing & Distribution Association, CHI is a certified importer of Kobe beef, with proof of authenticity of the beef in quality and traceability certificates of each cow distributed.
On September 14th, 2022, Country Hill and Prime Gourmet launched Kobe beef by hosting a Japanese Master Butcher from SFoods*, Marika Watanabe, to present a detailed cutting show that demonstrated the delicacy and art of Kobe Japanese Wagyu beef. The demonstration was followed by a tasting focused on specific Kobe beef cuts.
Kobe beef is a small subset of Japanese Wagyu, coming from the Tajima strain of cattle and produced only in one prefecture (Hyōgo). It is known for its extraordinary flavor and marbled texture, which are distinct from other Japanese Wagyu. Its marketing globally is governed by the Kobe Beef Marketing & Distribution Association. Any business that sells Kobe beef must be approved as a member of the Association.
Country Hill International and Japanese Wagyu Beef
Country Hill International is the pioneer of Japanese Wagyu in the UAE, supplying award- winning restaurants and hotels with products and supportive educational training for front-of-house and back-of-house audiences.
CHI’s exclusive relationships and direct sourcing with top-rated Halal-certified farms in Japan are what truly sets us apart in the industry. Working hand in hand, CHI has built a reputation for providing premium Japanese Wagyu beef in their B2C and B2B avenues. This has allowed them to source their products sustainably, reduce wastage, and assure full traceability by having a direct connection to the farms – which are qualities their customers value highly.
By offering all muscles from the animal, CHI makes considerable efforts through sales and training to educate and inspire our customers to use more “secondary cuts” like Topside, Knuckle, Rump, and Chuck Roll, which is the sustainable practice commonly used in traditional Japanese cuisine.
With our growing Japanese product portfolio including this new addition of Kobe beef, we strive to correct the simply untrue misconceptions that secondary cuts are less flavourful, hard to use, and tough in texture. In fact, because the market is less familiar with such cuts, customers can often obtain delicious beef cuts at a lower price than the more well-known tenderloin, striploin, and ribeye products.
EXPLORE
#tasteofkobe
@countryhilluae
@primegourmetdxb
www.primegourmet.ae
www.countryhill.ae
