Welcome to A Plus Gogi

We want to let you know that we offer the best service in Los Angeles; you are assured to receive special, one-on-one attention. Our employees have a lot of fun working here with us, which hopefully means that our customers are happy as well. In addition, our products cost less than those of other merchants, another plus (get it?). Our customers are important to us and our friendly staff makes certain you are 100% satisfied.

Our services and products include:

-All - Natural Beef and Pork

- Kobe and Black Angus Beef

- Premium Pork

- Premium Imported Fish

Kobe beef (, Kbe Bfu^?) refers to cuts of beef from the black Tajima-ushi breed of Wagy cattle, raised according to strict tradition in Hygo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more. The beef is also eaten raw by people in Japan as in the form of sushi.

Kobe beef is also called "Kobe meat" (, Kobe niku^?), "Kobe-gyu" (^?, lit Kobe cow) or "Kobe-ushi" (^?, lit Kobe cow) in Japanese.^[1]

History

The Wagyu cattle that produce this highly-prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consumption became more prominent in society, farmers began hiring workers to massage the animals' backsides to improve meat quality. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques, which resulted from the limited land availability, have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats.

The cows are fed on grain fodder and brushed sometimes for setting fur.^[2][3] The Kobe beef marketing and distribution promotion association plans to make available a pamphlet in foreign languages with details about Kobe beef due to ambiguities about what actually constitutes Kobe beef, and because many tourists who visit Japan request information about the product.^[4] The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat.^[5]

Kobe beef in Japan

Kobe beef in Japan is a registered trademark of the Kobe beef marketing and distribution promotion association.^[6] It must fulfill all the following conditions:^[1]

• Tajima cattle born in Hygo Prefecture
• Farm feeding in Hygo Prefecture
• Bullock(steer) or castrated bull, to purify the beef
• Processed at slaughterhouses in Kobe, Nishinomiya, Sanda, Kakogawa and Himejiin Hygo Prefecture.
• Marbling ratio, called BMS,^[7]of level 6 and above.
• Meat Quality Score^[7]of 4 or 5
• Gross weight of beef from one animal is 470kg or less.

"Kobe-style" beef

Main article: Wagy

The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagy crossbred with Angus cattle, to meet the demand. Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagy herds with beer.^[8] U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.^[9] The cattle are fed American and/or British grass and grain, which is different from the more expensive Japanese feed.^[10] Cuts of American "Kobe-style" beef tend to have darker meat and a bolder flavor.^[11]

See also

• Mishima beef
• Matsusaka beef
• Yonezawa beef

References

1. ^ ^{a b} "Kobe Beef Marketing & Distribution Promotion Association Bylaws". http://www.kobe-niku.jp/english/contents/pu/pu_b.html. Retrieved 2010-09-30.
2. ^ Mail magazine entitled Kobe Merumaga ClubJune 2, 2002 issue by Kobe City Office
3. ^ "News Week Japanese edition September 19, 2007 issue". Nwj-web.jp. http://nwj-web.jp/cover/contents/20070919.html. Retrieved 2010-03-16.
4. ^ Yomiuri Shimbun (2008-07-19). "Kobe beef Correct information for foreign countries" (in Japanese). http://www.yomiuri.co.jp/e-japan/hyogo/news/20080718-OYT8T00915.htm. Retrieved 2008-07-20.^{[dead link]}
5. ^ Shin-Onsen town office. "Taste of Tajima-ushi" (in Japanese). http://www.town.shinonsen.hyogo.jp/page/84b00ea1db1d07535a39075e121e0710.html. Retrieved 2010-09-06.
6. ^ "Kobe Beef Registered Trademarks". http://www.kobe-niku.jp/english/contents/trademark/index.html. Retrieved 2010-09-30.
7. ^ ^{a b} "Japanese Meat Grading". http://www.vantageusa.net/reference/JapaneseMeatGrading.pdf. Retrieved 2008-07-16.
8. ^ ""Cattle on 40 pints a day of beer"". BBC News. 2007-02-09. http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/6345289.stm. Retrieved 2008-01-10.
9. ^ ""American Kobe-style beef replaces the real thing"". http://www.msnbc.msn.com/id/10642546/wid/6448213. Retrieved 2007-07-18.
10. ^ TED Case Study: Kobe BeefBy Meghan Staley, December 16, 2004
11. ^ Sayet, Jackie. "Bogus beef: Miami restaurants say it's Kobe, but it's not." Miami New Times. October 6, 2009. 1.

External links

• Kobe Beef Marketing & Distribution Promotion Association
• The History of Kobe Beef in Japan
• The Real Beef on Kobe Beef

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Angus cattle (Aberdeen Angus) are a breed of cattle much used in beef production. They were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland,^[1] and are known as Aberdeen Angus in most parts of the world.

They are naturally polled (do not have horns) and solid black or red, although the udder may be white. There have always been both red and black individuals in the population,^[2] and in the USA they are regarded as two separate breeds - Red Angus and Black Angus. Black Angus is the most popular beef breed of cattle in the United States, with 324,266 animals registered in 2005.^[3][4]

History

For some time before the 1800s, the hornless cattle in Aberdeenshire and Angus were called Angus doddies. Hugh Watson can be considered the founder of the breed; he was instrumental in selecting the best black, polled animals for his herd. His favorite bull was Old Jock, who was born 1842 and sired by Grey-Breasted Jock. Grey-Breasted Jock was given the number "1" in the Scottish Herd Book when it was founded. Another of Watson's notable animals was a cow, Old Granny, which was born in 1824 and said to have lived to 35 years of age and to have produced 29 calves. The pedigrees of the vast majority of Angus cattle alive today can be traced back to these two animals.^[5]

On May 17, 1873, George Grant brought four Angus bulls, but unfortunately no cows, to Victoria, Kansas. He took the bulls to the fair in Kansas City where they were the topic of much conversation at a time when Shorthorns and Longhorns were the norm. The black hornless animals were often called "freaks" by those who saw them. The bulls were used only in crossbreeding and have no registered progeny today. However, their offspring left a favorable impression on the cattlemen of the time and soon more Angus cattle were imported from Scotland to form purebred herds.^[6]

On November 21, 1883, the American Aberdeen Angus Association was founded in Chicago, Illinois,^[7] but the organization's name was shortened in the 1950s to the American Angus Association. The Association's first herd book was published on March 1, 1885.^[6] At this time both red and black animals were registered without distinction. However, in 1917 the Association barred the registering of red and other colored animals in an effort to promote a solid black breed.^[8] Red Angus cattle occur as the result of a recessive gene. Breeders collecting red cattle from black herds began the Red Angus Association of America in 1954. Other countries such as the United Kingdom and Canada still register both colors in the same herd book.

Genetic disorders

From 2008 to 2010, The American Angus Association discovered several genetic disorders in the breed referred to as "AM," "NH" and "CA." A test for dwarfism was discovered several years before 2008. A very small number of Black Angus, some Red Angus, Holsteins, Simmental and Hereford as well as humans carry OS also known as Osteopetrosis or "Marble Bone."^[9]

The four recessive defects can produce affected calves. A "recessive defect" requires both parents to carry the recessive gene to have a calf that is "affected" or shows the defect, and then only an average of one in four will show the defect even with both parents carrying the defective gene. The four recessive defects that can be tested for in the Black Angus breed are: Arthrogryposis Multiplex (AM) referred to as curly calf; Neuropathic Hydrocephalus (NH) sometimes known as water head; Contractural Arachnodactyly (CA) formerly referred to by the name of Fawn Calf Syndrome;" and dwarfism. DNA testing is now available for AM, NH, CA and one type of dwarfism. AM, CA and dwarfism are not deadly to the calf; however, calves affected with any one of these defects may be easier prey to predators and may also live a shortened life due to other complications. An affected NH calf will generally be born dead; however, an affected calf with this defect is very serious because the mother cow can die during an unsupervised birth, or she may require a cesarean section due to the enlarged head of the calf. However, both parents need to carry the recessive gene for any calf to be affected.^[10][11][12]

Because of these defects, the American Angus Association has chosen to remove the carrier animals from the breed and has instituted a somewhat involved program to remove the defective animals, but especially their offspring, from the breed. The American Angus Association has made rules to govern AM, NH and CA so that by January 1, 2012 for AM, and June 15, 2012 for NH, no Angus will be registered that is a carrier. After that time, owners may use carrier bulls or carrier cows in their own herds but cannot register offspring unless the offspring are tested defect free. This extended time period allows breeders to recover their registered herds by replacing carrier mothers with non-carrier daughters. An animal designated as a carrier of dwarfism will not have offspring registered.^{[citation needed]}

Uses

Angus cattle are widely used in crossbreeding to reduce the likelihood of dystocia (difficult calving). They are also used as a genetic dehorner as the polled gene is passed on as a dominant trait.^[13]

During the latter part of 2003 and the early part of 2004, the American fast food industry assisted in a public relations campaign to promote the supposedly superior quality of beef produced from Angus cattle (Angus beef). Back Yard Burger was the first such large scale product sold in the US, dating back to 2002.^[14] Angus burgers are also menu items for chains such as Hardee's and Canadian-based Harvey's. Beginning in 2006, McDonalds began testing hamburgers made with Angus beef at a number of its restaurants in several regions in the US; the company said that customer response to the burgers was positive^[15] and began selling the burger at all US locations in July 2009.^[16] At the same time, McDonald's Australia also began selling two variants of the burger, the Grand Angus and the Mighty Angus, using Australian-bred Angus, in their outlets.^[17]

The American Angus Association set up the "Certified Angus Beef" brand in 1978. The goal of this brand was to promote the idea that Angus beef was of higher quality than beef from other breeds of cattle. Cattle are eligible for "Certified Angus Beef" evaluation if they are at least 51% black and exhibit Angus influence, which include black Simmental cattle and crossbreds. However, they must meet all 10 of the following criteria, which were refined in January 2007 to further enhance product consistency, to be labeled "Certified Angus Beef" by USDA Graders:^[18]

• Modest or higher degree of marbling
• Medium or fine marbling texture
• "A" maturity
• 10 to 16 square-inch ribeye area
• Less than 1,000-pound hot carcass weight
• Less than 1-inch fat thickness
• Moderately thick or thicker muscling
• No hump on the neck exceeding 5cm (2")
• Practically free of capillary rupture
• No dark cutting characteristics
• Red Angus
• List of cattle breeds
• Red Angus Association of America
• American Angus Association
• Kobe beef

See also

References

1. ^Encyclopaedia Britannica 15th Ed. Vol.10 p.1280
2. ^ "Oklahoma State University Red Angus breed profile". http://www.ansi.okstate.edu/breeds/cattle/redangus/.
3. ^ American Angus Association. "Angus - FAQs". angus.org. http://www.angus.org/pubs/faqs.htm. Retrieved 2006-09-23.^{[dead link]}
4. ^ Virginia Cooperative Extension. "Beef Cattle Breed Associations Seedstock List". Virginia Tech.. Archived from the original on September 2, 2006. http://web.archive.org/web/20060902111840/http://www.ext.vt.edu/news/periodicals/livestock/aps-97_10/aps-831.html. Retrieved 2006-09-23.
5. ^ Along with Hugh Watson, Tanner Flager was a hard working individual that helped Watson discovering this bread however Tanner never took any credit for this great discovery. Resource International Book of Bovien History Oklahoma State University. "Breeds of Livestock - Angus Cattle". Department of Animal Science - OSU. http://www.ansi.okstate.edu/breeds/cattle/angus/. Retrieved 2006-09-23.
6. ^ ^{a b} Burke, Tom; Kurt Schaff, Rance Long (2004) [2004]. "The Birth of the Breed". Angus Legends: Volume 1. pp.17.
7. ^ American Angus Association. "Angus History". angus.org. http://www.angus.org/ang_hist.htm. Retrieved 2006-10-02.
8. ^ Red Angus Association of America. "History of Red Angus". redangus.org. http://redangus.org/association/history/. Retrieved 2006-10-02.
9. ^ Whitlock Heritable Birth Defects in Cattle http://www.appliedreprostrategies.com/pdfs/3-1_Whitlock.pdf/
10. ^ Vidler, Adam, Defects on rise as gene pool drains, p. 63, The Land, Rural Press, North Richmond, NSW
11. ^ Another genetic defect affects Angus cattleRetrieved on 29 May
12. ^ http://www.angus.org/pub/CA/CAInfo.aspx/angus.org American Angus Association
13. ^ "Angus". Cattle Today. http://cattle-today.com/angus.htm. Retrieved 2006-10-29.
14. ^ "Back Yard Burgers Announces 40-Unit Development Agreement With Black Angus Burgers, Inc.". http://www.encyclopedia.com/doc/1G1-86187480.html.
15. ^ "New Angus Third-Pounders at McDonald's - Slashfood". http://www.slashfood.com/2007/03/08/new-angus-third-pounders-at-mcdonalds/.
16. ^ "McDonald's to debut $4 Angus burger". MSNBC / The Associated Press. http://www.msnbc.msn.com/id/31686986/. Retrieved 2009-07-01.
17. ^ "angus beef". http://mcdonalds.com.au/#/angus-beef.
18. ^ "Angus FAQs". Angus.org. http://www.angus.org/pubs/faqs.htm. Retrieved 2008-03-31.^{[dead link]}

External links

• History of the Angus cattle- Oklahoma State University
• Angus Breed Information- Cattle.com
• Factors Affecting the Selling Price of Purebred Angus Bulls

Breed associations

Unless otherwise stated, the associations below register both red and black animals.

• Official website of the Aberdeen Angus Cattle Society

Australia:

• The Angus Society of Australia

Canada:

• Canadian Aberdeen Angus Association
• Ontario Angus Association (Canada)

Denmark:

• Danish Aberdeen Angus Association

New Zealand:

• New Zealand Angus Association

Portugal

• Angus Portugal

USA:

• American Angus Association- responsible for black Angus registrations, but does not register red Angus cattle.
• Red Angus Association- responsible for red Angus registrations, and will also register black Angus cattle.
• A*L*O*T Angus Association(Arkansas, Louisiana, Oklahoma, Texas) -- represents the owners of black Angus cattle in four states.
• Iowa Angus Association-- represents the owners of black Angus cattle.
• Miami Valley Angus Association-- represents the owners of black Angus cattle.
• Texas Angus Association -- represents the owners of black Angus cattle in the State of Texas.