Wagyu and Kobe beef are two of the most famous types of beef in the world. They originate from Japan and are known for their exceptional marbling, tenderness and flavor. However, many people use the terms Wagyu and Kobe interchangeably, not realizing there are distinct differences between them. In this article, we’ll break down exactly what Wagyu and Kobe beef are, how they differ, and why Kobe commands such a high price over Wagyu.
What is Wagyu Beef?
Wagyu simply means “Japanese cattle”. The term refers specifically to four Japanese breeds – Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled.
Wagyu cattle are genetically predisposed to have higher levels of intramuscular fat, known as marbling. This fine marbling is what gives Wagyu beef its famous tender, buttery texture and rich flavor. The fat in Wagyu beef also contains a higher concentration of monounsaturated fats and omega-3/omega-6 fatty acids compared to other breeds.
In Japan, Wagyu cattle are raised using special feeding programs designed to promote marbling. The cattle are fed diets high in grains like corn, barley and wheat bran, sometimes even supplemented with beer or sake. Raising Wagyu cattle in this manner produces beautifully marbled beef packed with flavorful fat
What is Kobe Beef?
Kobe beef is a very specific type of Wagyu beef that comes from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyogo prefecture.
To qualify as authentic Kobe the cattle must
- Be pure Tajima breed
- Be born, raised and slaughtered in Hyogo prefecture
- Be fed a strict traditional diet for at least 26 months
- Yield meat with a minimum BMS (Beef Marbling Score) rating of 6 on a 12 point scale
- Have a quality meat rating of at least 4 on a 5 point scale
- Not exceed a carcass weight of 470kg
Less than 3,000 head of cattle meet these strict criteria each year. Kobe beef is renowned for having the most abundant and beautiful marbling of any beef in the world. The marbling gives Kobe beef an incredibly soft, melt-in-your-mouth texture and amplifies its beefy, buttery flavor.
Key Differences Between Wagyu and Kobe Beef
While Kobe beef is a type of Wagyu, there are several key differences between the two:
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Breed – Wagyu can come from any of the four Japanese breeds or their crosses. Kobe must be 100% Tajima cattle.
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Origin – Wagyu can be raised anywhere in Japan or even internationally. Kobe must come from Hyogo prefecture.
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Regulations – Wagyu is simply the generic term for Japanese cattle breeds. Kobe production has extremely stringent regulations.
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Exclusivity – Thousands of heads of Wagyu cattle are slaughtered annually. Only around 3,000 qualify as Kobe, making it far more exclusive.
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Marbling – Wagyu is known for marbling. But Kobe takes it a step further with the most extensive, beautiful marbling of any beef worldwide.
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Price – Wagyu commands a premium over conventional beef. But Kobe is the world’s most expensive beef, owing to its rarity and reputation.
So in short, all Kobe beef is Wagyu, but only a tiny fraction of Wagyu beef qualifies as authentic Kobe. The regulations and scarcity around Kobe drive its price to around $200 per pound, compared to $40-60 per pound for quality Wagyu.
Can You Get Kobe Beef Outside Japan?
Given the strict regulations around Kobe beef production, it cannot be replicated outside Japan. However, after years of banning beef imports due to mad cow disease, Japan now allows limited authentic Japanese Kobe beef to be exported.
Outside Japan, some restaurants and specialty stores in the U.S., Dubai and Hong Kong import authentic Kobe beef. But it remains extremely rare. Unfortunately, the term “Kobe” is not protected outside Japan. Many restaurants and suppliers falsely use the term “Kobe” or “Kobe-style” to market Wagyu beef and charge higher prices.
When purchasing Kobe beef outside Japan, there are a few indicators to look for to assess authenticity:
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Price – Authentic Kobe sells for $150-200 per pound on average. If the price seems too good to be true, it probably isn’t real Japanese Kobe.
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Importer verification – Check the supplier is on the approved list of Kobe beef importers in the US.
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Restaurant verification – For dining, check the restaurant is approved to serve real Kobe beef from Japan.
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Certificate of authenticity – Reputable vendors should provide an official certificate verifying the Kobe beef’s origin and meeting qualify standards.
Without proper verification, it’s safest to assume so-called “Kobe” sold outside Japan is either domestic Wagyu falsely marketed as Kobe, or not actually Wagyu beef at all.
Domestic Wagyu – The Next Best Thing
Given the scarcity of authentic Japanese Kobe beef, domestic Wagyu producers have stepped in to meet demand for this premium style of highly marbled, richly flavored beef.
Most domestic Wagyu are at least 50% Japanese Wagyu bred with traditional cattle like Angus. Australia has become the largest producer of Wagyu outside Japan. The U.S. also has a growing premium Wagyu industry.
When derived from Wagyu bloodlines and raised with care, domestic Wagyu can come extremely close to matching Japanese beef. Unlike the term Kobe, the term Wagyu is not regulated, so quality can vary greatly across producers. When purchasing domestic Wagyu, look for certification programs like American Wagyu Assocation 100% Fullblood Wagyu to ensure authenticity and quality.
While not exactly the same as Japanese Kobe, high quality domestic Wagyu offers consumers a more affordable and accessible way to enjoy this deliciously marbled, flavorful beef.
Wagyu Beef – An Incredible Treat
While Wagyu and Kobe vary in exclusivity, price and availability, they all share the same exceptionally marbled, tender and flavorful characteristics. Both domestic Wagyu and the rare opportunity to try real Japanese Kobe are experiences every beef lover should seize. So for your next special occasion, consider treating yourself to this unbelievable beef to melt in your mouth and savor!
Domestic Wagyu and Kobe-Style Beef
In recent years, Wagyu cattle have been exported from Japan to countries like Australia and America. In these countries, such cattle are referred to as “Domestic Wagyu,” and are raised under controlled breeding programs, ensuring true Wagyu quality. In America, 90% of authentic Domestic Wagyu rate as USDA Prime, the highest possible rating afforded to beef. Cuts from these cattle typically exceed the quality of other Prime steaks. American Wagyu beef cuts include boneless strips, filet mignon, flat iron, and even burgers. These luxurious steaks will definitely impress your friends and family at your next barbecue!
Unfortunately, while “Kobe” beef is trademarked in Japan, that trademark does not extend outside the country’s borders. Many shady restaurants, grocery stores, and wholesalers will attempt to sell non-authentic Wagyu beef and steaks as “Kobe,” “Kobe-Style,” or “Wagyu” in order to charge higher prices. If you’re thinking buying Wagyu, Kobe, or Kobe-style steaks, check out our Wagyu and Kobe Beef Buyer’s Guide to learn how to ensure your steaks are derived from authentic Wagyu breeds.
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 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, so when someone says “Wagyu,” they are usually referring to Japanese Black cattle.
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).
Wagyu & Kobe Beef: The Difference
FAQ
Which is better Kobe or Wagyu?
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Cozymealhttps://www.cozymeal.comKobe vs. Wagyu: Are They the Same? – CozymealJun 6, 2024 — There isn’t much difference in the diet between Kobe beef vs. wagyu; both types are typically fed a diet that is high in calories. Both the more gene…
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Allen Brothershttps://www.allenbrothers.comUnderstanding the Differences: Wagyu vs. Kobe – Allen BrothersIs Kobe beef better than wagyu? The wagyu vs. Kobe debate usually comes out with Kobe on top, because this elite kind of beef is considered the pinnacle of refi…
Is Kobe beef or Wagyu more expensive?
There are a number of reasons why wagyu beef is so expensive, and Kobe, with its extra stringent rules for qualification, is even more so. A5 Japanese wagyu typically sells for around $200 per pound, while often in the U.S. you’ll find the more exclusive Kobe beef starting at around $50 per ounce.
What is the highest quality beef in the world?
Wagyu is different from other types of beef. After all, it is the most desired and highly-regarded meat across the world. Wagyu beef is distinctive because it is highly marbled.
What is the highest quality Japanese beef?
Tajima beef — it’s top class
Japan’s “top three” wagyu brands — specifically Matsusaka Ushi, Kobe Beef, and Ohmi Beef — all hail from the Kansai region of Japan.
What is Kobe beef vs Wagyu?
Kobe beef vs. Wagyu represent distinct tiers of Japanese premium meat, with Kobe being an exclusive subset of Wagyu produced only from Tajima-strain Japanese Black cattle in Hyogo Prefecture. While all Kobe is Wagyu, not all Wagyu is Kobe – authentic Kobe beef comes from just 3,000 certified cattle annually.
What is the difference between Kobe & American Wagyu?
Forbes chronicled the evolution of the availability and quality of Kobe and American Wagyu, and contends that the biggest difference is that organizations like the American Wagyu Association “can only encourage our members to market their beef products with confidence and truth in labeling that the consumer deserves.”
What is Wagyu beef?
As we mentioned, Wagyu beef is just another term for Japanese beef from Japanese-raised cattle. Kobe beef is a special type of Wagyu beef that’s famous for its marbling. In fact, some say that it has the most intricate marbling of any beef in the world.
Does Wagyu & Kobe have fat?
Much of the fat content in Wagyu and Kobe come from their excellent marbling that runs through the meat. Not only does that fat produce the rich flavor of these steaks, but it also consists of mostly monounsaturated fat, which is actually heart-healthy!
How good is Kobe beef?
Kobe beef consistently scores this phenomenally; domestic Wagyu or hybrids reach 6 to 9 on the BMS scale while Kobe typically reaches 10, despite 6 being the minimum. Now imagine the juiciest, most tender, velvety steak you’ve ever had and realize that it was likely a Prime cut …which is only ranked a 4.
Are all Kobe & Wagyu beef products imported from Japan?
No, not all Kobe or Wagyu beef products are imported from Japan. There are some farms outside of Japan that raise their own herds using the same genetics as Japanese cows, producing domestically grown versions of these high-quality meats.