{"id":5705,"date":"2021-07-07T23:24:57","date_gmt":"2021-07-08T04:24:57","guid":{"rendered":"https:\/\/www.passportacapulco.com.mx\/?p=5705"},"modified":"2021-08-23T08:24:26","modified_gmt":"2021-08-23T08:24:26","slug":"carne-kobe-o-wagyu-conoce-sus-diferencias","status":"publish","type":"post","link":"https:\/\/masternews.online\/reason2go\/a-comer\/carne-kobe-o-wagyu-conoce-sus-diferencias\/","title":{"rendered":"Carne Kobe o Wagyu, conoce sus diferencias"},"content":{"rendered":"

En realidad, la diferencia entre ambas es m\u00e1s sencilla de lo que parece: una es una raza y la otra una denominaci\u00f3n de origen, \u00bfdescubre cu\u00e1l es cu\u00e1l?<\/strong><\/h2>\n

Aunque su nombre ya nos es bastante familiar, sobre todo si eres de los que te declaras como verdadero\u00a0gourmet<\/em>, lo cierto es que no hace tanto tiempo que la carne de wagyu\u00a0<\/em>est\u00e1 presente, de forma m\u00e1s o menos extendida. Lleg\u00f3 hace poco, pero lleg\u00f3 para quedarse<\/strong>. De hecho, su exportaci\u00f3n se hac\u00eda en peque\u00f1as cantidades y su consumo en los \u00faltimos a\u00f1os, cada vez m\u00e1s habitual, ha conseguido que aumente hasta el punto de que muchos restaurantes ya la han incorporado a su carta, de hecho, en La Isla de Acapulco el Harry’s lo tiene en su carta.<\/strong><\/p>\n

\u00a0Qu\u00e9 tienen de especial <\/strong><\/h2>\n

Es una carne de origen japon\u00e9s de gran calidad, pero\u00a0mientras la carne\u00a0<\/strong>wagyu\u00a0<\/strong><\/em>es la raza, Kobe es la capital de la regi\u00f3n que le otorga su Denominaci\u00f3n de Origen<\/strong>. Por tanto, toda carne de\u00a0<\/strong><\/span>wagyu\u00a0<\/em><\/strong>puede ser de Kobe o no.<\/strong>\u00a0<\/span>Etimol\u00f3gicamente hablando,\u00a0<\/span>wagyu\u00a0<\/em>significa vaca japonesa, pero solo se refiere a cuatro tipos de vacas: la negra (<\/span>Japanese Black<\/em>), la cuernicorta (<\/span>Japanese Shorthorn<\/em>), la marr\u00f3n (<\/span>Japanese Brown<\/em>) y la mocha o <\/span>vacas<\/b>\u00a0no astadas(<\/span>Japanese Polled<\/em>). Todas ellas destacan por su textura melosa, una gran cantidad de grasa infiltrada en el m\u00fasculo que consigue un sabor extraordinario y un estupendo aroma que no tienen otras carnes. A nivel nutritivo, la carne de\u00a0<\/span>wagyu\u00a0<\/em>contiene niveles m\u00e1s altos de \u00e1cidos grasos monoinstaturados, es decir, \u00e1cidos grasos buenos.<\/span><\/p>\n

Eso s\u00ed, debemos desmitificar la leyenda de que estas reses, adem\u00e1s de una buena alimentaci\u00f3n y unas condiciones de cr\u00eda libres de estr\u00e9s, ni se les da cerveza en su dieta, ni masajes ni se les pone m\u00fasica para dormir.<\/p>\n

\u00bfCu\u00e1l es mejor?<\/strong><\/h2>\n

La calidad de la carne de\u00a0wagyu\u00a0<\/em>o kobe est\u00e1 garantizada por las etiquetas que lleva cada pieza. Si no, es imposible saber si es una buena carne y, sobre todo, si de verdad es de este tipo. Por eso, para identificarla lo mejor es que veas que lleva el c\u00f3digo de trazabilidad que indica la procedencia del animal<\/strong>, su fecha de nacimiento, la informaci\u00f3n de la granja en la que se ha criado, el momento del sacrificio e, incluso, su calidad.<\/p>\n

Adem\u00e1s, para detectarla, se tiene en cuenta el Nogujiku, un sello con forma de crisantemo<\/strong> (la flor nacional japonesa) que solo la carne de Kobe certificada puede llevar.<\/span><\/p>\n

Pero existen otras dos pruebas importantes: la\u00a0estatua de bronce<\/span><\/strong>\u00a0que se entrega a establecimientos que venden carne de Kobe certificada y el propio\u00a0certificado de autenticidad<\/span><\/strong>, que incluye el citado sello, la marca del hocico de la res (como especie de huella dactilar) y el\u00a0n\u00famero de identificaci\u00f3n<\/span><\/strong>.<\/span><\/p>\n

Los criterios para otorgar esta etiqueta son realmente estrictos y tienen unos c\u00f3digos de evaluaci\u00f3n que se basan en el marmoleado (sashi<\/em>), el color, el brillo de la grasa y de la propia carne, su firmeza y su textura.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

En realidad, la diferencia entre ambas es m\u00e1s sencilla de lo que parece: una es una raza y la otra una denominaci\u00f3n de origen, \u00bfdescubre cu\u00e1l es cu\u00e1l? Aunque su nombre ya nos es bastante familiar, sobre todo si eres de los que te declaras como verdadero\u00a0gourmet, lo cierto es que no hace tanto tiempo […]<\/p>\n","protected":false},"author":1,"featured_media":5706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,131],"tags":[615,616,617,531,618],"class_list":["post-5705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-comer","category-gourmet","tag-carne-kobe","tag-harrys","tag-la-isla-de-acapulco","tag-passport-acapulco","tag-wagyu"],"yoast_head":"\nCarne Kobe o Wagyu, conoce sus diferencias<\/title>\n<meta name=\"description\" content=\"En realidad, la diferencia entre ambas es m\u00e1s sencilla de lo que parece: una es una raza y la otra una denominaci\u00f3n de origen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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