Is All Kobe Beef Wagyu?

Where is Kobe beef from?

While Kobe is a type of Wagyu beef from the Tajima strain of the Japanese Black breed. Cattle that produce Kobe beef are raised in Japan’s Hyogo Prefecture, which has the city of Kobe as its capital, hence the name. The popularity of Kobe beef grew significantly in the 1980s and 90s, developing a global reputation as the highest quality beef …

There are only thirty-six restaurants in the United States that sell certified Kobe beef, according to the Kobe Beef Association’s designated registration. While the number of restaurants offering certified Kobe is limited, many restaurants are incorrectly using the term Kobe to also describe high-quality beef or different breed of Wagyu.

According to the Kobe Beef Marketing and Distribution Promotion Association, the term “Wagyu” refers to four Japanese breeds of beef cattle: Japanese Black, Japanese Brown, Japanese Poll, …

The popularity of Kobe beef grew significantly in the 1980s and 90s, developing a global reputation as the highest quality beef available. The Kobe Beef Marketing and Distribution Promotion Association was formed in 1983 to help define and promote the Kobe trademark, as well as to demystify some of the rumors and questions around Kobe beef.

The ‘A5’ categorization refers to the grade of the beef, and in this case indicates a very high marbled fat content.

What is Kobe beef?

Kobe, in short, is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu …

What is Wagyu Beef? The roots of Wagyu’s superiority can be traced to the late 1800s. During the 1880s, several breeds of European cattle were introduced to Japan and crossbred with native Japanese breeds. The four strains of cattle that resulted dominate the Japanese beef trade to this day.

These four varieties are the only true strains of Wagyu cattle: Japanese Black: Originally raised as work cattle, Japanese Black beef is prized for its intensive marbling. Japanese Brown: A leaner, healthier breed of cattle, known for its light, mild taste. Japanese Shorthorn: While also lean, Japanese Shorthorn is rich in inosinic …

In developing Wagyu cattle, breeders took extraordinary care. Special feeds were created out of forage, grasses, and rice straw, then supplemented with corn, barley, soybean, wheat bran, and in some cases, even beer or sake. It is sometimes said that herders would massage their cattle to alleviate muscle tension caused by cramped spaces (though many people consider this only a myth).

Japanese Shorthorn: While also lean, Japanese Shorthorn is rich in inosinic and glutamic acid, highly prized for the savory flavor they give beef. Japanese Polled: Similar to Brown and Shorthorn in leanness, Japanese Polled is known for a gamier texture and rich, meaty taste. Over 90% of all Wagyu are Japanese Black strains, …

The most sought after regional varieties of Wagyu all come from Tajima-Gyu cattle, including Matsusaka, Omi, and – you guessed it – Kobe beef.

That’s because American Wagyu comes from cattle with Japanese Wagyu bloodlines. Each cow that produces Wagyu beef in the United States is part of the bloodline that was originally imported into the United States from Japan. Many of the same processes for raising and feeding each cow in Japan are used in the Americas, too, so you won’t find much of a difference in texture or flavor between Japanese and American Wagyu.

Which is better, Wagyu or Kobe beef?

Both types of beef are very high-quality meat. That being said, Kobe beef has to meet more exacting standards than generic Wagyu beef. This is an indicator that Kobe beef is of better quality.

There is a lot of counterfeit Wagyu beef on the market, particularly being found in lower-level restaurants. Wagyu beef comes from Japan and there are only 4 breeds of cow that the meat can be taken from.

Kobe beef is more expensive than Wagyu beef. As we mentioned above, Kobe beef is like the gold medallist of Wagyu beef. It is said to be the meat with the most marbling in the world. It is creamy, flavorful, and indulgent with large streaks of delicious fat running through.

Aside from the special slaughter methods, there are other things that are different between traditional cattle and Wagyu cattle. The Wagyu cows are looked after impeccably, although the specific care requirements are shrouded in secrecy, even among the livestock industry.