To be classified as Kobe beef it must adhere to all the criteria including being born, raised and slaughtered in Hyōgo Prefecture. "Kobe Beef” is a trademarked brand name administered by the Kobe Beef Marketing & Distribution Promotion Association. Therefore any restaurant claiming to be serving Kobe beef in any form in the United States before August 2012 was being a bit creative with their menus. Its prized value must also be credited to the mysterious rearing techniques said to aid the meat's delectable flavor and texture. Kobe beef must come from Tajima-gyu cattle that were born, raised and slaughtered in Hyogo Prefecture and have only been fed from grains and grasses from within the Prefecture, and hence any beef produced in the United States, whether from Tajima-gyu cattle or not, cannot be Kobe. :) Their website does have some delicious looking images! Hi Jessica, That said, not every restaurant listed will necessarily have Kobe beef available at all times – it may only be to-order or during certain periods when they have received a shipment. For example, beef that is assessed as A for yield and 5 across three of the four quality measurements, and 4 for one, can only be given a score of A4. Wagyu is given a letter grade (A through C) for yield and a number grade (1 through 5) for quality. For wagyu beef to be classified as Kobe beef, it must have a yield and quality score of A4 or A5. I hope that helps to clarify. You've no doubt encountered menu items such as American Kobe beef, Kobe burgers and Kobe beef sliders. How fascinating! I cut it into slices and place it for a few instants on a very hot grid: no other seasoning is needed. I would like to say that it is about time someone wrote such a well put together article on the correct definition of “kobe beef.” Thank you for your hard work. Cows, being products of the environment around them, have the same unique growth patterns based on their geographic location. 3: Average 3 – 4 In the words of Yoshinori Nakanishi, a Kobe cattle farmer who’s been in the business for nearly 40 years, “Neither I nor any beef farmer I know would ever dream of giving cows beer.”. This article does by no means state that anything other than Kobe beef is bad or that American farmers don’t produce top quality meats that they can be proud of. My business partners and I are going to SW Steakhouse next month. Yes Tajima wagyu are the highest marbling wagyu bloodlines around, however we have Tajima bloodline cattle in the USA and they are beign raised by many fine American Kobe beef ranchers, people need to realize Kobe beef is not exclusive to Japan anymore since they exported the breed to other countries for future re-importation back into Japan. A unfilled rating star. There’s actually a national rating scale for Kobe beef, as well as a limit on the number of cows that get the highest designations.If you see any grades or types of beef on the menu, look for A5, as that is the real Kobe beef insofar as its of the quality weve come to associate with Kobe beef. =). Even prior to that, only boneless, fresh Japanese beef could be imported and none of it was Kobe, as slaughterhouses in Hyōgo Prefecture (from which only authentic Kobe beef can come from) were not approved for export by the USDA. 3.0 out of 5 stars 6. You are a genius. Wagyu simply means Japanese cow or cattle. During its life, it must have been fed only grains and grasses from within the Prefecture, and upon its death, be processed in approved slaughterhouses in Hyōgo, and have a gross carcass weight of 470kg or less. Directions. Kobe beef is all about where it comes from and being raised in specific conditions in a specific place. Folklore tells of cows enjoying classical music, massages with sake and diets based on beer. This allows the bacteria in the meat to break down the flesh, causing a tenderizing effect. We mostly tend to stick to as much local cuisine as possible when we travel because we don’t always get to eat it and locals are the masters of their own cuisine. I have chosen to present this rarity in Milan first of all, also in anticipation of the many foreigners who will be visiting the city for Expo Milano 2015. With its reputation for excellence and consumers ready to open their wallets for a taste of it, it's unsurprising that restaurants the world over have tried to cash in on the Kobe beef name. Are French fries better in France/Belgium? Within the marbling category, there is additional grading based on the Beef Marble Score (BMS). Grade A : Above standard It’s expensive and you basically have to go to Japan to try it at this stage (unless you can get your hands on the very little that has started to be exported). In order to call a wine champagne, it has to be from the Champagne region of France. 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. Although, if lower quality beef is being marketed as Kobe beef then that may do something to its reputation worldwide. Hi Robert, thank you! Yes, there are certainly Tajima-gyu bloodline cattle outside of Japan, but despite being the same breed, this doesn’t equal Kobe beef. (Wow, that “one” question turned into a lot more). Jimmy, I have just sent you an email with some suggestions :). Most Kobe beef remains in Japan for domestic consumption. 12 oz. While certainly not impossible, maintaining a 100% Tajima-gyu lineage is not the easiest task either and while much of this “American Kobe beef” may come from the same breed, it’s, more often that not, not of a pure bloodline. Thanks so much for stopping by and commenting! Given its price and reputation, you might think that Kobe beef is the most expensive beef in the world. It rather defines Kobe beef and what makes it different (whether you think that is a big difference or not) for those who are hearing about it for the first time or are perhaps seeing it on menus and are wondering what makes it special. A Kobe beef steak is being precisely cut on the hot plate. That actually I do not know. Despite being a clone of the original, only the plants grown in the native southeast Asia have a specific alkaloid created from the very air and soil of the region that gives it the healing properties it is known for. Kobe beef is famously silky and flavor-packed, with intricate, buttery marbling that melts in your mouth. Most Japanese farmers refute the beer theory although it is said to induce appetite. It's certainly plausible that some farmers have used such techniques (and perhaps that is where such legends derived), but it's definitely not an industry-wide standard. A Tajima-gyu cow in America may be sent to Japan and, if it spends half its life there, can be considered wagyu (Japanese cattle), but never Kobe beef. Through the process, in which cold air is blown at 75 km per hour onto the meat in a -45 degree Fahrenheit environment, the beef may be kept for an indeterminate amount of time without loss of quality. However, there is no evidence that this is practiced across the board and it certainly cannot be deduced to a requirement or method in the production of Kobe beef. 5: Excellent Kobe beef is a very high grade of beef that must be raised in Kobe, Japan. Only sells 100% dna certified Waygu. And the beer, massages and music, I hear you ask? It is often cited as being healthier than commercial beef because of its high concentration of monounsaturated fats and omega-3s. Kobe beef is the world’s most famous red meat, but also misunderstood, extremely rare, and cloaked in mystery. Kobe beef price per pound in Japan (about 450 grams) is about $300, but you can pay around $500 for the best cuts of meat at finer establishments. Buy with confidence from the most respected in the industry: Kobe, Olive-fed Wagyu, Hokkaido Snow Beef, Omi Wagyu, and the original farm that brought Wagyu to Australia. Shop similar items at The Food Emporium. While I hate to put a dampener on a good story, it basically has to be put down to myth. Alexander’s steakhouse, Roka akor and Niku butchershop are certified Kobe beef sellers. :) Prepared to pay for a special local experience though and I feel it’s different when you live and spend a long time in one place. Remember that Kobe beef must come from a Tajima-gyu cow, belonging to the Japanese Black breed. Japanese beef, or wagyu, includes several breeds of cattle that have been domesticated from wild oxen, with the various regions of Japan … There is essentially no such thing as ground Kobe beef. Shame. Minutelli confirms that:"To be classified as true Kobe beef, the animal must be raised within the boundaries of the Hyogo city prefecture: just think that they have been raising cattle in the same way since 1200. A filled rating star. And the third is that classical music is played to them as a relaxation technique and at feeding time, so they associate the music with eating and hence the music improves their appetite. Filter . It is more than the rearing a related cow abroad. Did you try Kobe beef? There are phenomenal sparkling wines from all over the world that I prefer for a fraction of the price. Well I got news for them the exact same breed can and is raised in many other places of the world now and it is a fabulous product. The one in Hong Kong? By this I mean that for us, we age the skun halves in a sterile environment at refrigerator temp for 2.5 days. Using a greenhouse with soil imported from Thailand a California grow company could not reproduce those alkaloids even with altering the variables they could control. Hope I find out one day. Yield grade determines the ‘cutability' of the meat, meaning the proportion of meat that can be obtained from a certain part of the cow's carcass. Japanese beef must grade at the same level across all quality criteria to be given that status. The difference I guess with the champagne case is that the French have successfully patented it worldwide. And because it taste as good as what they raise? It’s nice to finally know the truth. It was amazing. I love this finally a find the post which i was looking for. Yes, the Japanese do re-import wagyu which they then sell and consume as wagyu. This is not an issue for sales as there are so few heads of Kobe beef cattle produced per year so it’s not like sales are being taken away from the Japanese. From 2010 to August 2012, the import of any Japanese wagyu beef from Japan, Kobe or otherwise, to the United States was banned due to concerns over foot and mouth disease believed to have originated from livestock in Japan. If the information you are given by an establishment cannot be confirmed here, something is amiss. Kobe beef is highly coveted and regulated in Japan; they don't just send it anywhere without knowing exactly who it is going to and where it will end up. I look forward to trying it. Considering its high price tag, you want to appreciate every bite! Thanks very much for your comment/question. Thanks so much for taking the time to get in touch and comment. I was wondering if there is any genuine real Kobe beef around Sacramento, California? Many thanks. Jessica, Have a great time and let us know how you like it. Wagyu Beef Burgers Deliciously marbled, these premium Wagyu (also known as Kobe-style) burgers are the most flavorful we’ve tasted yet! Confining these animals so they taste ” better” is disgusting ! 1: Poor. However, even this very broad definition of wagyu only applies to farmers and abattoirs; it does not extend to restaurants. Yes. Showing 1-15 of 15 Sign In For Price $649.99 Japanese Beef Wagyu A5 Rib Roast 2.27 kg (5 lb.) WOW! I have tried Japanese and it is good, but for half the price I can buy American Kobe and it is not much different when you buy from a quality producer. I was shocked when I seen my local Walmart had Wagyu beef in their meat section. The BMS allows the distinct marbling of the beef to be graded to an even finer degree of accuracy, and is given a number grade of 1-12. OMI WAGYU. But I’m not going to get into that argument. :). There are several articles on the web that say there are only 9 restaurants in the US authorized to sell Kobe beef. Remember the yield and quality scores for wagyu we talked about above? This succulent, full-flavoured Wagyu beef has a rich marbling of fat running throughout the meat, which melts when cooked, releasing the most amazing flavour. Great article! This is a matter of personal opinion. Meat Case. Wagyu beef quality is determined by evaluating four different categories: the thin strips or flecks of fat known as marbling; the color and brightness of the beef; firmness and texture; and the color, luster and quality of the fat. Love the name of your blog – very clever! The issue here really lies with misleading the consumer. Kobe beef is renowned for its superior flavor, tenderness and high amount of intramuscular fat, giving the meat a marbled appearance. By no means does any wine connoisseur believe that the best sparkling wine is champagne. To make the most out of your steakhouse experience, buy a steak that you can’t find at the local butcher shop (like dry-aged steaks). Kobe beef is renowned for its superior flavor, tenderness, and high intramuscular fat. This is not very different than the term “champagne” in the wine industry. While there are strict laws in place on the usage of the term ‘Kobe beef' in Japan, such standards are largely unrecognized abroad, meaning that restaurateurs outside Japan are not bound by the same stringent guidelines, leaving them to get creative with their menu descriptions. Lions originated in Africa but is a figurehead and identity of so many countries even though they never came from there. Simply put, even copying the variables available you can still not produce the same product on the other side of the world. We are very lucky to have these cattle in the United States so we can enjoy what Japan has enjoyed for long time. In fact one of the staff members with you also looks familiar. Awesome article, I enjoyed it very much. The second is that they are massaged daily, sometimes with sake (Japanese rice wine), as a proxy for exercise in the tight living quarters and to further accentuate the marbling that Kobe beef is so well known for. Just as if I wanted to drop money on a bottle of champagne because I wanted to say I tried it once. I just sent you an email with some suggestions. Perfect and flawless explanation. The quality of a cut is defined by its marbling, the presence of fat (shimofuri) in the connective tissue, which is measured on a scale from 6 to 12. Japan is famous for highly marbled fabulously expensive beef, most notably the mythical Kobe. Are there any places you can think of that sell this beef in Alberta Canada! Hi Jessica, I’m very late to the party but we are visiting Japan next month and would love your recommendations for places in Kyoto/Tokyo or Kobe to sample Kobe. Marketside Butcher American Wagyu Beef Patties are finely ground meat of the highest quality providing a quick-cooking and versatile option for beef lovers. I very much enjoyed the article as I am going to Japan on Sunday and am going try kobe beef. Glad you enjoyed it. The main thing is Kobe beef is what it is because of a combination of factors. Made from premium Wagyu beef, they’re full of that mouth-watering fat that just melts in your mouth. Some people need to get with the times and view things with a non-elitist perspective. Herd isolation and distinctive feeding techniques are said to have led to unique differences in taste and texture. Kobe beef (神戸ビーフ, Kōbe bīfu) pronounced [koːbe biːɸɯ] is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. I only have the one question that has so far, not been asked: after slaughter, did you ever learn how the meat was treated? Grade B : Standard Japanese Wagyu Filet Mignons Steaks, A5 Grade, 8-count, 6 oz, 3 lbs (8) A5 Wagyu Filet Mignons Steaks, 6 ounces each; 100% Fullblood Wagyu from Japan Hi Dave, thanks for reading. In the United States, there are currently only 40 restaurants that have access to genuine Kobe beef. That place happens to be Hyōgo Prefecture. Minutelli was the first ever to have imported Kobe meat to Italy through Giraudi, the Monte Carlo-based company which, for half a century, has been on the tracks of the best meat varieties from different countries and has made them known all over the world: it actually imports 90,000 tons of meat to Europe every year. Tajima Beef, Ground, Kobe. The number of restaurants authorized to sell Kobe beef in the USA has actually increased one since I last updated this article and now stands at 33 – this is straight from Japanese sources (as per the official link I posted in this article). It just means that there has been *some* increase and it is spread among more buyers. While wagyu can be half that. Read her amazing story here. In addition, you can check when the beef was exported and the company it was imported by here. You’ll have to visit Japan to try some for yourself! Please understand that wagyu beef only means it is meat from Japanese cattle, it doesn’t mean it is Kobe beef. Great article Jessica. :), This post may contain compensated links. You can also search by the 10-digit authentication number to check that it is a legitimate number. I guess ALL those cow massages paid off for the owners! The buttery texture and exquisite flavor make these burgers a great addition to any gathering or the perfect choice for a simple weeknight dinner. Can you also email me a list of restos you recommend for Kobe beef either in Osaka or Kobe? Is it different from Blue Butcher dish? Rolled Cap of Ribeye (8 oz.) However, that too, is already quite well established. Of course, the rearing of Kobe beef has nothing to do with the nationality of the farmer. As Kobe beef is a type of wagyu beef, Kobe beef is graded using the wagyu grade system. Looks like the author of this article has read to many Forbes articles! Indulge in these extraordinary steaks whenever you wish to serve the absolute very best from Anshu's 1-800-Kobebeef.Com. Kobe beef must be assigned a 10-digit ID number, so that its authenticity can be traced back to the individual cow it came from. Even if the beef has come from a Tajima-gyu bloodline cow, it must meet all other criteria to be considered Kobe beef. And Kobe beef is one of those once or very few times in a lifetime kinds of foods for most people. This means that all Kobe beef is wagyu beef, but only a very small proportion of wagyu beef is Kobe beef. Massage is a technique used across the livestock industry for animals kept in close quarters, but the image of Tajima cattle being massaged with rice wine on the daily is a kind of urban legend. Kobe beef, sometimes misspelled as Colby beef, comes from the Tajima-gyu breed of cattle found in Japan's Hyōgo Prefecture, of which Kobe is the capital and the meat's namesake. 4.1 out of 5 stars 9. Are you from HK yourself? 2: Below average 2 It’s the Blue Butcher in Hong Kong. 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