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<\/figure><\/div>\n\n\nRoughly translated, the word Wagyu actually means \u201cJapanese cattle\u201d. Nice and simple, right? If only! The complication lies in the fact that there are a number of different Japanese beef cattle breeds which produce Wagyu meat, and of course, they\u2019re not all the same.<\/p>\n\n\n\n
The thing that all Japanese Wagyu breeds have in common is their genetic makeup, which makes them more likely to develop a greater proportion of fat within <\/em>their muscle tissue.<\/p>\n\n\n\n Wagyu cattle can actually be any of the following four <\/em>breeds:<\/p>\n\n\n\n It\u2019s important to note that while the term Wagyu does essentially translate to \u201cJapanese cattle\u201d, not all <\/em>Japanese cattle can be sold as Wagyu. Cuts of meat from cattle which do not come from Wagyu specific breeding or bloodline are sold under a different designation.<\/p>\n\n\n\n To further complicate things, Kobe beef is yet another<\/em> category of Japanese beef. Just in the same way that not all Japanese beef is considered Wagyu, not all Wagyu beef is considered Kobe. Rather, Kobe is just one very specific variety<\/em> of Wagyu.<\/p>\n\n\n\n Authentic Kobe beef only comes from one breed of cattle, the Tajima-Gyu cattle, which is a strain of the Japanese Black cattle. Not only that but in order for their meat to qualify as Kobe beef, the cows must be raised in Japan\u2019s Hyogo prefecture, a region of west-central Japan. The capital of this prefecture is the city of Kobe, hence the name of their world-famous beef!<\/p>\n\n\n\n Certified Kobe beef must be raised according to certain standards and meet several strict grading requirements upon slaughter. Products such as Champagne and Balsamic vinegar have similar regulatory systems as well. While it\u2019s true that anyone could produce sparkling wine from the same species of grape or age their vinegar according to the same process, marketing these products under the protected designation is strictly forbidden, and such is the same with Kobe beef as well.<\/p>\n\n\n\n These regulations work to ensure that the quality and consistency of any meat that bears the Kobe name will meet the expectations of consumers–consumers who are paying top dollar and expecting to receive a worthy product. Here are the main criteria that must be met in order for Wagyu to be deemed worthy of the Kobe designation:<\/p>\n\n\n\n As mentioned above, there are three key rating systems that all Kobe beef is scored on.<\/p>\n\n\n\n This marbling rating is intended to measure the fat marbling to meat ratio and is scored on a scale of 1 through 12. In order to qualify as Kobe beef, meat must earn at least a No. 6 ranking on this scale.<\/p>\n\n\n\n The Yield Score indicates the proportion of edible meat found on any on given animal. This score is more limited with only 3 options: A, B, or C. Kobe beef must earn either an A or B rating here<\/p>\n\n\n\n The Meat Quality grade is calculated on a scale from 1 though 5 that takes several specific factors into account such as fat marbling, meat color, fat color, and overall texture. Kobe beef is required to score at least a 4 on this scale.<\/p>\n\n\n\n By now you know everything there is to know about the different breeds of Wagyu beef, and you finally understand the exact meaning of the term Kobe, but how does all of this set Wagyu and Kobe apart from one another in the ways that matter most to you<\/em>, the consumer? There are 3 main areas to consider!<\/p>\n\n\n\n It would be safe to say that Wagyu cattle are raised extremely well. Make no mistake, these are still livestock animals, but the farmers who raise Wagyu–and especially Kobe–cattle take excellent care of their animals. The lives the cattle live have a great impact on the resultant quality of their meat upon slaughter, and so for Wagyu breeders, it quite literally pays to keep the animals in stress-free and comfortable environments.<\/p>\n\n\n\n In addition to pasture access when possible, Kobe cows are given supplementary feed which contains grasses and grains that are native to the Hyogo Prefecture such as rice, straw, corn, soy, and wheat bran. You may have heard the lore that Wagyu farmers also feed their cows beer or sake. While it doesn\u2019t seem that this is a regular practice, there is no guideline against this practice and some breeders may opt to booze-ify their cattle feed from time to time as a means to boost their appetite.<\/p>\n\n\n\n Wagyu meat, no matter which breed it hails from, is notably more marbled than the meat from other types of cattle. This imparts an unctuous texture and savory flavor to the meat, however, different cuts of Wagyu meat can vary widely from one to the next. Wagyu may be rich and creamy like Kobe meat, or it may be more gamey and chewy.<\/p>\n\n\n\n Where Wagyu offers extremely high quality meat products, the caliber of authentic Kobe meat is unparalleled. The specific bloodline of Kobe cattle, as well as the careful rearing of the animals themselves, makes for the most <\/em>marbled beef of any of the Wagyu varieties. The fat content of this meat results in an especially rich flavor and buttery texture, with such a melt-in-your-mouth consistency that some folks choose to eat thinly sliced Kobe beef raw! Also, due to the stringent regulations, Kobe will offer an overall more consistent flavor experience as opposed to Wagyu.<\/p>\n\n\n\n In terms of availability, Wagyu takes the cake. Not only is it far more widely available across its home country of Japan, but Wagyu is also readily produced in other regions of the world as well, which we\u2019ll discuss a bit more in a moment.<\/p>\n\n\n\n The fact that certified Kobe is restricted to being produced by Tajima cattle that are raised in the Hyogo Prefecture, and must meet so many other governing criteria, severely limits its availability. This makes Kobe beef far more expensive than Wagyu, which already fetches a higher price as compared to most traditional American-raised cattle.<\/p>\n\n\n\n It\u2019s a fact that there can only be one Kobe, however, when it comes to Wagyu, there is a bit more flexibility. The term Wagyu–meaning \u201cJapanese cattle\u201d–does not <\/em>necessarily indicate the livestock is actually born and raised in Japan, and may actually refer to crossbred Wagyu that is raised in other countries.<\/p>\n\n\n\n The meat from these types of Wagyu cattle is certainly different as compared to Japanese raised beef and it’s worth noting that the meat from these breeders is not recognized as authentic by the same governing body that manages Japanese Wagyu beef. Nevertheless, the following types of Wagyu beef are wonderful products that are far more readily available to most folks.<\/p>\n\n\n\n Most American Wagyu is a cross between Japanese Wagyu and Aberdeen Angus breeds of cattle, which has resulted in a wonderfully flavorful and unique variety of high quality meat. Any American Wagyu meat must come from cattle which are of at least 49.875% pure Wagyu heritage, and the American Wagyu Association sets forth several other criteria for verifying the genetic legitimacy of any American Wagyu cattle.<\/p>\n\n\n\n American raised Wagyu is certainly leaner than genuine Wagyu from Japan, however it still boasts plenty of fat marbling which sets it worlds apart from pure Angus beef or other more typical varieties.<\/p>\n\n\n\n Australian Wagyu beef is some of the best Wagyu you\u2019ll find outside of Japan. Not only are the livestock raising conditions more optimized for producing superior quality meat, but the Wagyu bloodline in Australia is more pure than that of the United States. There is a greater proportion of 100% pure Wagyu cattle in Australia, making for stronger genetics across the herd which results in cuts of beef that are more in line with the authentic counterparts in Japan.<\/p>\n\n\n\n Whether you opt for Wagyu or Kobe (if you can even get your hands on some!), you\u2019re in for some major health benefits. Not only are these types of meat high in protein and packed with all nine essential amino acids, but they are also incredibly high in fat.<\/p>\n\n\n\n Yes, we are <\/em>considering that a health benefit because the fats found in Kobe and Wagyu are not just any old fat, rather they are extremely healthful forms of monounsaturated fat and several vital omega fatty acids. This means that Wagyu is one red meat option that is surprisingly low in cholesterol! If this sounds like just what the doctor ordered, be sure to check out our full guide to low-cholesterol cuts of beef<\/a>.<\/p>\n\n\n\n In terms of how Wagyu vs. Kobe compare to one another nutritionally, it\u2019s arguable that as Kobe tends to have the most marbling of all the Wagyu varieties, it is likely to be higher in healthy fats. Other cuts of Wagyu, on the other hand, may be higher in the protein department, especially those crossbred American and Australian varieties.<\/p>\n\n\n\n Since Kobe is considered the top of the line, and is served with top of the line prices that match, how do you know when you\u2019re looking at a veritable Kobe steak and not a lesser (albeit still entirely delicious) cut of Wagyu? There are a few things you can keep an eye out for.<\/p>\n\n\n\n Simply put, there is no such thing as American Kobe beef. However, you may see packages of meat or restaurant menu items designated as Kobe-style<\/em>, which is an extremely important distinction and not at all the marker of genuine Kobe beef.<\/p>\n\n\n\n Imported beef straight from Japan is your only option when sourcing real Kobe, anything else is tricky marketing techniques.<\/p>\n\n\n\n It should be astronomically high, and here\u2019s why. In order to have true Kobe beef in your hands, the cattle it hails from would have to have been born, raised, and slaughtered in Japan, verified to meet all criteria, and then<\/em> rapidly shipped.<\/p>\n\n\n\n Not only is this an extremely expensive process, but it is also rarely done as Japan regulates the amount of Kobe meat they export. Bottom line: Kobe meat in Japan is expensive, and outside of the country the price rises exponentially. If the price tag seems too good to be true, it is.<\/p>\n\n\n\n Whether you are sourcing Kobe from a butcher shop or ordering it at a restaurant, do a little background check on the purveyor before ordering. Japan exports Kobe to select businesses around the world and you can see a comprehensive list organized by region here<\/u><\/a>.<\/p>\n\n\n\n\n
What is Kobe Beef?<\/h2>\n\n\n
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How is Kobe Meat Graded?<\/h3>\n\n\n\n
The Beef Marbling Standard (BMS)<\/h4>\n\n\n\n
The Yield Score<\/h4>\n\n\n\n
Meat Quality Grading<\/h4>\n\n\n\n
What Makes Kobe and Wagyu Meat Special?<\/h2>\n\n\n
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<\/figure><\/div>\n\n\nLivestock Farming Techniques<\/h3>\n\n\n\n
Quality, Texture, and Flavor of the Meat<\/h3>\n\n\n\n
Price and Availability<\/h3>\n\n\n\n
Other Types of Wagyu Beef<\/h2>\n\n\n
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<\/figure><\/div>\n\n\nAmerican Wagyu Beef<\/h3>\n\n\n\n
Australian Wagyu Beef<\/h3>\n\n\n\n
Kobe or Wagyu, Which is Healthier?<\/h2>\n\n\n\n
Kobe Beef vs. Wagyu Beef FAQs<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nHow Can You Tell You\u2019re Getting Real Kobe Beef?<\/h3>\n\n\n\n
Read Carefully<\/h4>\n\n\n\n
Check the Price Tag<\/h4>\n\n\n\n
Do Your Research<\/h4>\n\n\n\n
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