Kobe beef is one of the most prized and renowned types of beef in the world, celebrated for its exceptional tenderness, rich marbling, and melt-in-your-mouth texture. But where exactly does this legendary beef come from?
In this article, we’ll explore the origins and history behind Kobe beef – from its beginnings in Japan to how it became an international delicacy. Whether you’re a foodie looking to learn more or simply curious about this exclusive beef, read on to uncover the story behind those famous beef bowls and steaks.
The History and Origins of Kobe Beef
To understand where Kobe beef comes from, we have to go back to 19th century Japan.
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In 1868, the Meiji Restoration in Japan opened the previously isolated nation to Western influence. This included introducing cattle and beef consumption to the country, as eating beef had previously been shunned for cultural and religious reasons.
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Several foreign cattle breeds were imported in the late 1800s, including Brown Swiss, Devon, and Shorthorn cattle. These were crossbred with native Japanese cattle, resulting in the creation of “Improved Japanese Cattle” breeds.
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One of these new breeds was the Japanese Black which became the foundation for what we now know as Kobe beef. The Japanese Black was crossed with native Tajima cattle found in the Hyogo Prefecture and surrounding the city of Kobe.
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Farmers in this region recognized the potential for high quality beef production from these cattle. By selectively breeding them and raising them with meticulous care, they developed the marbling, texture, and flavor that characterizes Kobe beef.
The Rise of Kobe Beef’s Popularity
While Kobe beef originated in 19th century Japan it wasn’t until later that it really took off as an international delicacy
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Beef was still relatively uncommon in post-WWII Japan until the economy recovered in the late 1940s and 1950s. Kobe beef was considered a luxurious, special occasion splurge.
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By the 1970s and 80s, Japan’s economy was booming and so was the appetite for quality beef. Kobe beef became a status symbol and gastronomic treat.
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To maintain quality standards, the Kobe Beef Marketing & Distribution Promotion Association was established in 1983. This defined the criteria required for beef to qualify as authentic “Kobe beef”.
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In the 1990s, Kobe beef made its way to the international scene. It gained recognition from chefs and food critics for its distinctive marbling, flavor, and tenderness unlike any other beef.
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Genuine imports of Japanese Kobe beef to countries like the USA only began recently in 2012. It remains a rare, expensive treat with single steaks costing over $100.
So while Kobe beef originated over a century ago, its popularity flourished in recent decades as it became celebrated worldwide as a premium luxury beef.
Where Can You Find Real Kobe Beef Today?
Authentic Kobe beef produced to Japan’s strict regulations remains exclusively from the Hyogo Prefecture.
To be certified as Kobe beef, the following criteria must be met:
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The cattle are purebred Japanese Black Tajima breed raised in Hyogo.
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The cattle are raised and fattened on a diet of quality grains. Their marbling and meat quality are carefully monitored.
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To qualify, the cattle must receive a BMS beef marbling score of 6 or higher out of 12.
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The cattle should never exceed a maximum weight limit.
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The beef can only be processed and slaughtered at designated slaughterhouses located in the Kobe area of Japan.
Real Kobe beef is so coveted and limited that only about 3,000 heads of cattle qualify as certified Kobe beef a year.
While it’s sometimes marketed under the name overseas, true Kobe beef can still only come from the Tajima cattle raised in Hyogo, Japan. Any “Kobe-style” beef is likely domestically produced Wagyu style beef inspired by Kobe but not the real thing.
So if you want authentic Kobe beef experience, Japan is still the place to visit to try this exceptionally marbled and flavored beef in its place of origin!
The Future of This Exceptional Beef
Kobe beef has come a long way from its 19th century beginnings to become a culinary icon synonymous with luxury. While production remains small scale, it continues to captivate beef aficionados worldwide.
As knowledge spreads about what sets its taste and texture apart, appetite for this exclusive beef grows. Kobe beef producers, from farmers to distributors, remain dedicated to preserving its standards of quality.
Judging by its fascinating history and stellar reputation, the future looks bright for Kobe beef. No doubt it will continue to be sought after by both Japanese and international beef lovers alike for its mouthwatering marbling and flavour.
So there you have it – the complete story of where Kobe beef comes from and how it earned its prized status! From its Japanese origins to worldwide fame, this beautifully marbled beef is truly in a culinary league of its own.
Kobe Beef vs Wagyu Beef
Have you ever heard the adage, “All thumbs are fingers, but not all fingers are thumbs?” The same idea could be applied to Kobe and Wagyu beef.
All Kobe beef is Wagyu beef, but not all Wagyu beef is Kobe beef. Make sense?
Wagyu refers to a broader category, encompassing several Japanese cattle breeds, including those raised in the Kobe region. Kobe beef, on the other hand, is a specific subset of Wagyu, hailing exclusively from the Hyogo Prefecture, particularly the city of Kobe.
Kobe beef typically costs between $200 and $500 per pound, whereas Wagyu beef is priced in the range of $50 to $150 per pound.
Origins of Japanese Beef
The history of this beef traces back to Japan’s Hyogo Prefecture, particularly the city of Kobe. Its origins can be linked to the late 19th century when Japan underwent a period of rapid modernization and Westernization. Because of widely accepted Buddhist beliefs in ancient Japanese culture, many people didn’t eat beef before these Western ideas were introduced.
Cattle were initially brought to Japan as work animals for agricultural purposes, and it was the Tajima strain of Japanese Black cattle, raised in the Hyogo region, that eventually became the foundation for Kobe beef. Farmers in the area recognized the potential of these cattle for meat production and began to raise them with utmost care and attention.
This grew more after the end of World War II. Once the economy started to recover, beef became more of an occasional splurge for residents. As the economy grew, so did the Japanese population’s appetite for the contemporary delicacy.
The result was a breed that displayed remarkable marbling, exceptional tenderness, and a uniquely rich flavor profile, which was called Wagyu beef. Today, the production of genuine Wagyu beef is highly regulated and limited to a select number of cattle that meet strict criteria, ensuring the continuation of this extraordinary culinary legacy.
Why Wagyu Beef Is So Expensive | So Expensive
FAQ
Where does real Kobe beef come from?
Starting with the cattle, Kobe beef is strictly a product of Japanese Black cows, specifically, the Tajima strain of Japanese Black Cattle. These cows must also be raised in the Hyogo Prefecture region of Japan under very strict protocols.
Can you buy real Kobe beef in USA?
Authentic Kobe Beef is strictly sold by certified members of the Kobe Beef Association. Crowd Cow is honored to be among the few retailers in the US authorized to sell this rare, premium product. We proudly mark each purchase with the Kobe Beef Nojigiku-han chrysanthemum trademark of officially approved Kobe Beef.
What is the difference between Kobe and Wagyu?
The Main Differences Between Wagyu and Kobe Beef
Wagyu is incredibly flavorful, tender, and full of streaky marbling that melts into the steak when it cooks. Kobe has the same profile but with the volume turned up — more marbling, an even richer flavor, and a texture that’s second to none.
Is Kobe beef only available in Japan?
Kobe beef was not exported until 2012. It was exported in January 2012 to Macau, then to Hong Kong in July 2012. Since then, exports have also been made to the United States, Singapore, Switzerland, Thailand, the United Kingdom and Canada.