"Kobe beef is also known as the top-grade marbled beef, which is hard to find in the market."
In the kitchen, the eldest brother Ishida Domoto asked his younger brother to take out a piece of beef from the refrigerator. The beef was as wide as a normal person's chest, covered with a piece of snow-white, with white and tender texture. He introduced it before cooking:
"Most of the silky texture and flavor of beef comes from the marbling, not the muscle tissue itself, so many countries use the streak fat content in beef as one of the main factors to distinguish the grade of beef."
"Generally speaking, the more fat there is and the more evenly it is distributed, the higher the grade of the beef. According to the grading system set by the U.S. Department of Agriculture (USDA), the highest grade beef must contain 6%-8% marbled fat, but..."
"Do you know what percentage of marbled fat is contained in Japan's top-quality Kobe Wagyu beef?"
Ishida Domoto, who has chubby cheeks, smiled and asked everyone a question. Generally speaking, when he asked this question, only people in the industry would know the answer.
Then he can continue to promote how top-notch and delicious Kobe beef is.
However....
When he asked this question, except Hiroki, Sakaki Makoto and the other two did not show any expression of frowning and thinking, but looked calm and frank.
"Based on the piece of beef you took out, I estimate the fat content to be around 23%." Miss Miyano said.
"I remember that the fat content of top-quality Kobe beef is around 20%-25%," said Makoto Sakaki.
"That's right. Of all the Japanese wagyu breeds, black and brown wagyu are the most likely to be marbling. The brighter the color, the lower the rating. The lighter the color, the higher the fat content. However, excessive fat will cover the aroma of the beef itself, so the more marbling, the better."
Conan nodded, pointed to the blue chrysanthemum mark on the table covering the snow-white beef and added:
"Because of the strict inspection, only approved Kobe beef will be printed with the Nojikiku mark, and Nojikiku is the prefectural flower of Hyogo Prefecture..."
"According to the Japanese unique rating system, Kobe beef is too rich in fat, so it is not suitable for making steaks. It will be more delicious when made into sukiyaki, shabu-shabu, teppanyaki or sashimi."
"Moreover, among the nine most luxurious foods in the world selected by the American media, Kobe beef was listed along with caviar, foie gras, and white truffles, ranking sixth."
Ishida Domoto stared at the three of them blankly, his mouth slightly open, thinking of the lines in his head...
All forgotten... No, everything was said.
What else can he say?
What's there to brag about?
What the hell are you showing off!
The family tree has been seen through!
"Junya, get ready to eat."
"Brother, my sister-in-law is heating up the iron plate outside with charcoal, please chat for a while..."
"I..."
Ishida Domoto's face turned green.
This is really embarrassing!
Let's chat for a while...
What do you want me to talk about?
Talk about how beautiful the scenery in the countryside is, and how warm the widows in the village are?
Is this something I can tell my guests?
unwise!
We've run into a tough guy!
The atmosphere in the kitchen was extremely awkward. Ishida Domoto really didn't know what to talk about. According to normal practice, the guests should have covered their mouths in surprise and praised him repeatedly.
in other words....
You can brag all you want. It's understandable because you have rich knowledge. But can the girl next to you who looks too beautiful deduce the fat content of a piece of beef by visual inspection?
Is this still a human being?
Every piece of beef is professionally inspected before being released, including the piece of beef that Ishida Domoto serves to his guests.
and....
The fat content of this piece of beef is indeed 23%.
It’s terrifying when you think about it.
Hiroki sat on a chair, his calves dangling, his eyes fixed on the woman busy in the yard. She put pieces of black charcoal into the stove and lit them on fire. Once they were heated, she would bring them in along with the hot iron plate, and then they could eat.
The rice cooker is bubbling with steam, and the aroma of Machida rice wafts in the air, whetting your appetite.
After a while, Ishida Domoto decided to find a topic:
"Mr. Oguri, are you doing work?"
"Private investigator."
"Didn't you say before that you weren't a detective?"
Conan glanced at Sakaki Makoto.
"He is him, I am me, and Oguri Makoto is a private detective. What does that have to do with the person you know?"
"......"
Ishida Domoto had no idea what they were talking about, but when he heard Sakaki Makoto call himself a private detective, his smile disappeared and his face became serious.
"Speaking of which, starting from the past two months, some cows in our farm have died inexplicably. They were not infected with diseases, but were poisoned."
Ishida Domoto said slowly:
"This matter has troubled us for a long time. On average, one expensive black-haired Wagyu cow dies every three days. Our farm has suffered heavy losses. We have been trying to find the culprit who poisoned us, but no matter how we investigate, we still have no clues..."
"Later, we focused our attention on the electronic system, believing that it was an error in the electronic system that caused the uneven supply, so we agreed to let Mr. Hiroki improve the system for us..."
"Mr. Oguri, since you are a private detective, could you spare half a day to investigate this matter for our farm?"
"Well... if it's an electronic system problem, Hiroki is better at it than me, but if it's a human problem..."
Looking at the beef on the table, Sakaki Makoto frowned and said:
"After dinner, it's okay to go over and take a look. I have nothing to do anyway."
“That’s great!”
Ishida Domoto said happily:
"To be honest, we have hired a private detective before, but after he came here to check, he found nothing and returned empty-handed."
"I remember there are surveillance cameras in the farm, right?"
Hiroki suddenly said:
"If the poison was committed by someone, wouldn't the surveillance camera have captured the perpetrator?"
"No...."
Ishida Domoto sighed:
"In order to monitor the growth of each cow, we not only installed cameras in the pen, but also ecological detectors. Even the oxygen content is precisely controlled. There have been no mistakes and no criminals have been captured in the photos."
"As a last resort, I suspected that there was something wrong with the electronic system."
How much is a head of Wagyu beef worth?
Makoto Sakaki remembered that he had seen in the news that a top-grade Kobe Wagyu beef from Hyogo Prefecture was auctioned for a whopping 8 million yen!
You know, at this price, it is enough to buy 20 ordinary cows!
Over the past two months, a black-haired Wagyu cattle has died every three days, which is a huge blow to the farm.
No wonder Ishida Domoto looked frustrated when he talked about this.
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