What Is the Difference Between “Wagyu” and “Kobe (2024)
“Wagyu” means “Japanese cow” and there are four different breeds (or strains): Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Over 90% of all Wagyu are of the Japanese Black strain, and only Japanese Black and Japanese Brown are available outside of Japan.
So what, exactly, is “Kobe" beef? Kobe beef is also Wagyu. It is meat from the Tajima strain of Fullblood Japanese Black cattle and raised in Japan’s Hyogo Prefecture. Specifically, the capital city of the Hyogo Prefecture, the eponymous Kobe.
Kobe beef is considered the most expensive and sought after beef in the world, with single portions often selling for more than $200. In Japan, the cost of Kobe beef starts at about $300 per pound. In the States, it can be $50 per ounce—whereas other non-Kobe Wagyu can be half of that cost. Why is that? Because of all the beef in the world—and all of Wagyu, in general—Kobe beef is the most abundantly marbled.
There are seven standards that determine if that Wagyu is Kobe:
Fed on grasses and grains on a farm within Hyogo Prefecture.
Meat slaughtered and processed within Hyogo Prefecture.
Marbling rating (BMS) of 6 or higher on a 12 point scale.
Meat quality rating of 4 or higher on a 5 point scale.
An overall weight not exceeding 470 kg.
With these standards in mind, true Kobe beef is extremely rare. In fact, only approximately 3,000 Tajima cattle per year are certified as Kobe beef, with Kobe beef contributing to just 0.06% of beef consumption in Japan, and even less actually exported, due to a lack of Hyogo slaughterhouses actually being USDA-approved.
This means that a good amount of restaurants in the States that claim to offer Kobe beef don't actually do so. But the reason behind that is not necessarily a nefarious one: The meat is still high-quality, but it's a conscious decision to describe it with a term that is more recognizable to customers ("Kobe") than one that isn't ("Wagyu").
Check out The Story of The Steer to learn more about Browsey Acres’ first Wagyu steer, Kobe.
Wagyu is a broader term that encompasses several Japanese cattle breeds, including the highly-prized Tajima cattle
Tajima cattle
The Japanese Black (Japanese: 黒毛和種, Kuroge Washu) is a breed of Japanese beef cattle. It is one of six Japanese cattle breeds, and one of the four Japanese breeds known as wagyu, the others being the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.
Kobe is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle”. Kobe beef is comprised of a highly prized strain of Wagyu called Tajima-Gyu, which are raised to strict standards in the prefecture of Hyogo. (Hyogo's capital city is Kobe, hence the name).
Marbling leads to the biggest difference between wagyu and Angus: the texture. Because of the heavy marbling in wagyu, the cut of meat is more tender and buttery. And while Angus is still a tender cut, the lack of intramuscular fat marbling creates a cut that won't melt in your mouth the way wagyu does.
Kobe beef boasts a distinct and captivating flavor profile that sets it apart from other types of beef. Its hallmark is an exquisite marbling of intramuscular fat, which contributes to its exceptional tenderness and a rich, buttery texture. Its flavor is best described as sweet and lean.
Authentic Japanese Wagyu is known for incredible flavor and tenderness, superb melting texture, and intense marbling—all which American Wagyu simply cannot compare to. Japanese Wagyu quality is simply unmatched due to the high standard of cattle raising and robust grading standards.
Kobe beef is a type of Wagyu. Wagyu is not a type of Kobe, so there are types of Wagyu that are not Kobe, including Bungo, Matsusaka, and Ohmi. It is important to know the differences between Kobe and other Wagyu.
Kobe is typically a more expensive meat than Wagyu because it's rarer to find. Kobe beef comes only from one specific area of Japan, whereas Wagyu beef comes from Japanese Wagyu cattle. Only about 3,000 cattle classify as Japanese Kobe beef every year, which lends to its expensive pricing.
With marbling resembling an artistic masterpiece and a level of tenderness so superior you might as well be eating butter itself, there is no wonder why Japanese Wagyu beef is renowned for being 'the best beef in the world'.
It had never been sold outside of Japan — until now. Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible.
It's important to note that while filet mignon is a leaner cut of beef, wagyu beef has a higher fat content, which contributes to its rich flavor and tender texture. The marbling in wagyu beef is also more intricate and evenly distributed, resulting in a melt-in-your-mouth experience.
Kobe wagyu that doesn't say “from Japan” isn't actually Kobe. As Larry Olmsted writes for Bon Appetit, if you're not in one of the few restaurants certified to sell the imported Kobe beef, “simply assume any Kobe beef claim is a lie, especially 'Kobe' burgers and hot dogs.”
Both Wagyu and Kobe beef are known for their exceptional marbling and flavor. But Kobe beef is generally considered to be of even higher quality due to its exclusivity and strict production standards. A5 Wagyu is the highest grade of Wagyu beef, indicating exceptional marbling and quality.
The cattle are raised with special care, often in Japan, and the intricate marbling of fat throughout the meat contributes to its tenderness and rich flavor. Additionally, the production process, strict standards, and limited supply contribute to the high cost of Wagyu beef.
Wagyu beef, however, comes from Japan, which is far smaller than the United States. The feedlots in Japan may only hold anywhere between 10 and 100 cattle. This means that the cattle raised for wagyu beef are in far shorter supply, and thus, that contributes to why wagyu beef is so expensive.
Here is a list of some key differences between the two. American Wagyu (Kobe): Less fat marbling in meat—fatter but tougher cut of meat. Better showing of marbling in meat. Japanese Wagyu (Kobe): More marbling in the meat—fattier but softer cut of meat. Better showing of marbling in the meat.
The costliest steak, known as Kobe, can cost up to $350 a pound. The Angus beef price per pound across the U.S. varies from $5 to $30. Ribeye, one of the priciest cuts of meat, has an average cost of $9.99 per pound. They are only 3,000 cows qualified as Kobe, making Kobe beef highly exclusive.
Wagyu beef typically falls in the Prime category, which includes abundant marbling, low carcass maturity, optimal coloring and appearance, and more. Grade 12 Kobe beef in the Japanese grading system would equal a Prime designation in the USDA grading system.
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