Скачать или смотреть Why Real Kobe Beef Costs $300 (It’s Not The Massage).

The myth of the beer-drinking cow vs. The reality of strict genetics.

If you think all "Wagyu" is the same, you have been falling for a marketing trick. While "Wagyu" just means "Japanese Cow," Kobe Beef is a title so exclusive that only ~3,000 cattle per year make the cut.

In this episode of Conveyor & Craft, we travel to Hyogo Prefecture to separate the marketing myths from the agricultural truth.

🏭 THE CONVEYOR (The Hype): How supermarkets use the label "American Wagyu" (cross-bred cattle) to charge premium prices for inferior beef. 🧬 THE CRAFT (The Truth): The obsessive reality of raising Tajima cattle. It's not about massages and classical music. It's about a 100% pure bloodline, individual nose-print identification, and a "fat melting point" lower than human body temperature.

In this documentary, we reveal:

The 12-Point Marbling Scale (BMS): Why A5 is just the beginning.

The Virgin Rule: Why only virgin cows or bullocks can become Kobe.

The Nose Print ID: How every cow is tracked like a human citizen.

The Taste Test: Is the "melt-in-your-mouth" texture actually worth the price?

Stop paying for the label. Start paying for the craft.

Timestamps: 0:00 - The Wagyu Marketing Lie 2:10 - Entering the Tajima Farm (Hyogo, Japan) 5:45 - Debunking the "Beer & Massage" Myth 8:30 - The Certification Process (The Chrysanthemum Stamp) 11:15 - A4 vs A5: Visual Comparison 13:40 - The $300 Steak Test

#KobeBeef #A5Wagyu #ConveyorAndCraft #FoodDocumentary #SteakLovers #JapanTravel #CulinaryScience #RealVsFake