Kobe beef burgers have become synonymous with luxury and indulgence in the burger world But what exactly is Kobe beef, and what makes these burgers so special compared to conventional beef burgers? Let’s take a closer look at the story behind Kobe beef and what goes into making these ultimate gourmet burgers.
A Brief History of Kobe Beef
Kobe beef refers to beef from the Tajima strain of Wagyu cattle raised in the Hyogo prefecture of Japan where the city of Kobe is located. Wagyu simply means “Japanese cattle.”
The origins of Kobe beef date back several centuries in Japan. During the Edo period between 1603-1867, eating meat was prohibited in Japan for Buddhist reasons. However, in 1868 the Meiji Restoration began opening up Japan to Western culture and lifting bans on meat consumption.
Kobe beef began taking shape in the late 1800s as Wagyu cattle were crossed with British and European breeds. Over generations of selective breeding the exceptionally marbled and tender Kobe beef was born. Authentic Kobe beef is protected by Japanese regulations and can only come from Hyogo prefecture.
What Makes Kobe Beef Special?
So what sets Kobe beef apart from other types of beef like Angus or standard supermarket beef? Here are some of the unique qualities of real Kobe beef:
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Marbling – The intense marbling is the most prized characteristic of Kobe beef, resulting in remarkable tenderness and mouthwatering juiciness. Kobe beef is graded A5 and BMS 12, the highest possible ratings for marbling.
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Genetics – Tajima-gyu or Tajima cattle have genes that promote finer marbling and texture. Their lineage has been tightly controlled in the Hyogo prefecture for consistency.
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Diet – The cattle are grass fed and their diet is monitored extremely closely, with no hormones or antibiotics allowed. They are massaged and given beer as stress relievers!
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Processing – Kobe cattle must be processed in Kobe, Japan according to strict protocols to qualify as Kobe beef.
This combination of genetics, feeding, and processing is what produces the buttery, velvety texture Kobe beef is so famous for.
American Wagyu and Kobe-Style Beef
Authentic Kobe beef can only come from Hyogo, Japan. However, there are now many breeds of Wagyu cattle raised in the United States that produce Kobe-style beef.
Beginning in the 1970s, Japan allowed some exports of Wagyu cattle to the United States. American ranchers started crossing these cattle with traditional breeds like Angus to create American-born full blood Wagyu beef.
Today, these specialty ranches raise American Wagyu beef using approaches modeled after Kobe traditions, but with local interpretations:
- Careful breeding focuses on Wagyu bloodlines known for marbling
- Cattle are hand massaged and monitored closely
- No hormones or antibiotics are given
- Rotational grazing on high quality pastures is standard
While not technically Kobe, many connoisseurs find premium American Wagyu rivals Japanese Kobe in succulence and flavor. American Kobe-style beef provides an authentic luxury burger experience at a fraction of the price.
What Goes Into Making Kobe Beef Burgers?
To transform this exclusive beef into the ultimate burger takes careful sourcing, handling, and preparation:
- Only full blood 100% Wagyu beef is used, typicallly from the rib and chuck primal cuts where marbling is heaviest
- Beef is air chilled after processing to retain moisture and never frozen
- Patties are hand formed ensuring precision thickness and ideal doneness
- Grind size balances texture and moisture – too fine overbinds, too coarse dries out
- Only large flake sea salt and pepper are used to allow beef flavor to shine
- Sous vide, wood fire grilling, or cast iron produce an unbeatable juicy patty
- Artisan buns, cheeses, and toppings complement (but never overwhelm) the starring Kobe beef
Every step matters to produce a refined Kobe burger where the succulent beef sings in each bite. Top restaurants will charge $50 or more to craft this burger perfection.
Are Kobe Beef Burgers Healthy?
With all that fatty marbling, you may wonder – can Kobe burgers actually be healthy? It turns out they can be, in moderation. Here’s why:
- Kobe beef is high in monounsaturated “good” fats that lower bad cholesterol
- Wagyu cattle produce beef with a healthier fatty acid profile
- Grass feeding enhances omega-3 content compared to corn feeding
- Hormone and antibiotic free is always preferable
While still a red meat burger, Kobe beef burgers have a better nutrition profile than conventional beef. Of course, burgers should always be enjoyed in balance with an overall healthy diet. But there are good reasons why Kobe beef is treated as a high-end culinary experience worldwide.
Experience the Luxury at Home
Once only found in the most upscale steakhouses, Kobe beef burgers are now accessible for home chefs thanks to specialty purveyors like Free Graze. With our premium American Wagyu patties, you can achieve that melt-in-your-mouth experience easily in your own kitchen.
Our dedication to sourcing, handcrafting, and delivering this exclusive beef means you can serve gourmet Kobe-style burgers that will delight any guests. Add premium cheeses, bakery buns, and customizable toppings and sauces to make it your own.
For your next special occasion, skip the steakhouse and recreate the Kobe burger phenomenon everyone raves about. With knowledge of the craft behind these burgers, you can share the history and care that goes into every juicy bite of this Japanese delicacy reborn in America.
The History of Japanese Kobe
It was illegal in Japan to eat any meat that was derived from four legged animals, before 1868. The Buddhist religion prohibited the killing and consumption of ideally any animal, but specifically mammals with four feet, and in the Edo Period (1603 to 1867) Japan experienced severe periods of national famine. During that time, draft animals (cattle used to plow and replenish the soil) were protected, and the diet within Japan was heavily influenced by fishing, and fruit and vegetable consumption.
When Prince Mutsuhito (the 122nd Emperor of Japan) came into power and began the Meiji Restoration that started in 1868, the new leader was devoted to accelerating the country away from protectionist cultural and government restrictions. Emperor Mutsuhito encouraged the country to remove social barriers and strongly encouraged the nation to adopt both capitalist and cultural habits common in Western countries.
The motivation was in part, to weaken the religious power held by the Buddhists within the country, who were puritans and held significant political and social control. Lifting the ban on the consumption o of meat was an important step to distancing the state from the Buddhist religious control. And Emperor Mutsuhito began his national revolution, by eating beef in front of the Japanese nobility, and hosting feasts to help change the social conventions that had been in place for hundreds of years.
In spite of the fact that Emperor Mutsuhito made the consumption of meat legal, the demand for it remained very low for the first 100 years. When citizens were referring to meat in the early days (or niku in Japanese), they were referring to pork in most cases, which was readily accessible and affordable for families. However, in cities like Kyoto, Osaka and Kobe (the Kinki Region) the cultivation of beef began to catch on quickly, and today those regions are known for having the strongest demand for beef.
By 1980, the average Japanese consumer accounted for only 11 pounds of beef consumption annually. By comparison in countries like the United States, the consumption of beef was over ten times that amount, exceeding 115 pounds per person, per year. The Japanese culture was also slow to adopt the use of fork and knife utensils, and so the style of the beef purchased by consumers was heavily influenced by the need to eat with hashi, or what we refer to in the west as chopsticks. To eat beef in Japan without a fork and knife, meant that the meat had to be prepared in thin strips and tenderized, so that it could be eaten in the traditional method.
In 1955, rice cultivation within Japan made an important industrial leap with mechanical tractors and other agricultural equipment that would replace the need for cattle propelled farming equipment. The post Korean war economical boom elevated the income levels for residents in Japan, and agricultural producers began to raise beef as demand increased.
It is believed that even during times of beef prohibition, there was an exclusive black market for Matsuzaka or Omi beef. Affluent families and royalty, daimyo and shogun warriors were rumoured to have access to a specialty beef from a region called Hihone (Shiga Prefecture) which is the historical home and originating region for Omi (Kobe) beef.
Almost 90% of Kobe beef is produced from the Japanese Black cow. The cattle were crossed with North American breeds including the Brown Swiss Shorthorn, Devon Brown Swiss Shorthorn, Simmental Ayrshire Devon and Holstein breeds.
Biologically the Japanese Black cattle have very thing and narrow pin bones and have little to no value for milking. It became necessary to closely breed the cattle domestically, as the thin bones created calving problems when Japanese herds were bred with larger boned American cattle. The beef produced from Japanese Black cattle however (with the Tajima breed being the most highly coveted), are internationally recognized for producing a high degree of fat marbling in the meat. This provided the exceptional tenderness that was required (again due to cultural necessity) for consumers who wished to enjoy the beef without the use of a fork or knife.
For two hundred years, it was illegal to export any living Kobe or Japanese Wagyu cattle. However, four Wagyu cattle were exported to the United States in 1976, including two Tottori Black Wagyu cows and two Kumamoto Red Wagyu bulls.
Modern day cattle production in Japan (given limited grazing space and the high value) is done in Australia and California, where beef is fattened according to strict regulations and then shipped back to the Japanese market. The live cattle are returned for a specialized process of butchering, in the city of Kobe Japan.
Source Web 2018: Beef in Japan by Prof. John W. Longworth, University of Queensland Press, 1983
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One burger per pack.
This might just be the rarest—and most luxurious—burger in the world. Crafting a patty made entirely from 100% authentic Japanese Wagyu is no small feat, but this one goes even further: it’s made with genuine Kobe beef. A true rarity, this burger is unlike anything you’ve ever experienced.
These patties have an incredibly rich and distinct flavor, but they are not your typical burger. Due to their delicate texture and high fat content, they should never be cooked directly on a grill—you’ll risk losing them. Instead, we highly recommend using a cast iron skillet or griddle for the best results.
This burger has a slightly different color than a traditional patty—that’s completely normal due to its high fat content and unique composition. This is one of the greatest burgers you will ever eat. Now, whether it is worth the cost will be for you to decide, but considering most of us have paid $20-$30 to eat a mediocre burger at a steakhouse…
For best results, keep it frozen until you’re ready to cook. It’s perfectly fine to cook it semi-frozen or even straight from frozen—just adjust the cooking time accordingly. This ensures the perfect sear while preserving the incredible richness of the Wagyu.
THIS IS NOT YOUR AVERAGE BURGER.
Many competitors advertise A5 Wagyu burgers with an 80-20 blend, but in reality, that often means less than 10% A5 beef mixed with a significant amount of lower-quality meat. Our patties are different. Our blend is 100% A5 Wagyu. No shortcuts, no tricks.
A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.
In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.
A5 means this beef excels in every single factor. It has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. Its literally like tasting a cloud… a cloud of beef.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
$100 Kobe Beef Burgers Taste Test
FAQ
Is Kobe beef good for burgers?
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YouTube · The Flat Top Kinghttps://www.youtube.comGround Kobe VS Wagyu Beef: Which is better for Cheeseburgers?Jan 27, 2021 — later. the burger is damn good it’s everything I like on it is it worth the extra price. no you can get 8020 all day long good chuck brisket mix and…
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Free Grazehttps://www.freegrazefoods.comWhat Is American Style Kobe Beef? Upgrading Your Burger Experience …Jul 12, 2018 — American Style Kobe Beef in The United States. … The marbled fat content of the American Style Kobe beef produces a delicious and robust beef flav…
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Reddithttps://www.reddit.comWhat’s the point in “Wagyu” burgers? : r/Cooking – RedditMar 17, 2021 — I thought the whole point in Wagyu beef that it has great marbling. So surely grinding it into a burger makes that redundant? It also got me thinkin…
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Kansas City Steak Companyhttps://www.kansascitysteaks.comAmerican Style Kobe Steakburgers – Kansas City Steak CompanyThese delicious steakburgers are made from American Style Kobe beef and provide an exceptional taste experience and a flavor that is unrivaled. Served in only t…
What is so special about Kobe beef?
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Kobe beef is renowned for its exceptional marbling, meaning the white streaks of fat within the muscle tissue. This high level of marbling, coupled with the cattle’s genetics and diet, results in a rich, buttery flavor and tender texture.
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The high marbling contributes to a melt-in-your-mouth experience, with a rich, savory flavor that is often described as sweet, buttery, and tender.
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Kobe beef comes from a specific breed of Japanese cattle, Tajima-gyu, raised in Hyogo Prefecture. These cattle are known for their genetic predisposition to marbling and are raised under strict guidelines, including specific diets and living conditions.
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Only a small number of cattle meet the stringent requirements to be certified as Kobe beef, making it a rare and exclusive culinary experience. This rarity, combined with the meticulous production process, contributes to its high price tag.
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To be considered authentic Kobe beef, the cattle must be of pure Tajima-gyu lineage, born and raised in Hyogo Prefecture, and meet specific grading standards. Each cut of Kobe beef is also assigned a unique 10-digit ID number for traceability, ensuring authenticity.
What is the American version of Kobe beef?
American Wagyu: An Inimitable Eating Experience
Full-blood Wagyu are crossed with Black Angus, resulting in the signature flavor and exceptional tenderness for which American Wagyu is known. Japanese Wagyu beef stands alone due to its incomparable marbling and buttery texture.
Is Kobe beef better than Angus?
While Kobe beef is known for its high level of marbling, rich flavor, and buttery texture, Black Angus beef is known for its natural tenderness, robust flavor, and versatility in cooking. While both types of beef are delicious, Kobe beef is significantly more expensive and may not be readily available in all markets.
How much does a Kobe burger cost?
But where the real magic begins, is the use of 100% natural American Style Kobe in each delicious patty. Kobe is a name synonymous with the best quality beef that money can buy. A Kobe burger in Japan can cost upwards of $50 or more, while American Style Kobe burgers typically start at about $17 in fine dining establishments that serve them.
What is a Kobe beef burger?
Kobe beef burgers are made from ground beef from a Japanese breed of cattle called Wagyu and are at the luxury end of the burger market. Wagyu beef is known for its distinctively strong marbling and very red color.
What is Kobe-style beef?
Kobe-style beef is domestically raised Wagyu crossbred with Angus cattle in the United States and Britain. This is done to meet the increased demand for Japanese beef and replicate the Kobe traditions.
Is a $35 Kobe burger made with real Kobe beef?
We hate to break it to you, but a $35 Kobe burger is definitely not made with real Kobe beef. Kobe beef (not to be confused with wagyu) is regarded as the highest quality Japanese beef in the world.
What can be used to complement a Kobe beef burger?
Traditional burger accompaniments such as lettuce, tomato, and mayonnaise are suitable to top off a Kobe beef burger. If money is no object, then more luxurious condiments may be in order, such as truffle oil mixed with freshly made mayonnaise. A Kobe beef burger comes in a large patty compared to regular burgers.
Are Kobe burgers antibiotic free?
Our frozen premium burgers are antibiotic and hormone free, and do not contain artificial preservatives. But where the real magic begins, is the use of 100% natural American Style Kobe in each delicious patty. Kobe is a name synonymous with the best quality beef that money can buy.