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). 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. In developing Wagyu cattle, breeders took extraordinary care.
Over 90% of all Wagyu are Japanese Black strains, so when someone says “Wagyu,” they are usually referring to Japanese Black cattle.
Japanese Polled: Similar to Brown and Shorthorn in leanness, Japanese Polled is known for a gamier texture and rich, meaty 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 Brown: A leaner, healthier breed of cattle, known for its light, mild taste. Japanese Black: Originally raised as work cattle, Japanese Black beef is prized for its intensive marbling. These four varieties are the only true strains of Wagyu cattle: The four strains of cattle that resulted dominate the Japanese beef trade to this day. 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 difference comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders. So what sets Wagyu apart from other kinds of cattle? And what makes Kobe beef so special that it regularly commands the highest per-pound prices on the market? (Hyogo’s capital city is Kobe, thus the name). Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). Does authentic Kobe beef get made into burgers?. Why did the United States ban Kobe beef and Japanese Wagyu?. How is Wagyu and Kobe steak consumed in Japan?. How does Japanese beef compare with USDA Prime beef?. How do Wagyu beef and Kobe steak taste?. How do farmers raise genuine Kobe beef cattle?. What kind of feed is given to Kobe beef?. What’s the difference between American Wagyu/American Kobe and Japanese Wagyu/Japanese Kobe Beef?. What are the requirements for Japanese beef to be Wagyu of Kobe?. What is the nutritional value of Wagyu and Kobe beef?. Buying Authentic Japanese Beef and American Wagyu. Filet Mignon: The Ultimate Cooking Guide. There are very few restaurants selling real Kobe beef overseas, and those that do serve it for rather high prices, so it is recommended that buyers beware. Some restaurants in the USA or Australia use a hybrid of wagyu and Angus, for example other restaurants will use 100% Angus beef that is marketed as “ Kobe-style.” Oftentimes, menu items such as surprisingly low-priced “wagyu steak” or “ Kobe sliders” are not, in fact, from Japan. Unfortunately, much of the beef in foreign restaurants using the “ Kobe” label is not actually the genuine article. 
This means that the beef has been certified by the Kobe Beef Marketing and Distribution Promotion Association.Ī regularly updated list of all authorized Kobe beef that is exported internationally can be found on the association’s official website, along with the name of each country and importer. Like other wagyu, this variety is well-marbled and is also prized for its flavor and tender texture.Ĭertified Kobe beef carries an approval mark of designation that is stamped on four places on the carcass. Genuine Kobe beef comes from the black Tajima breed of Wagyu cattle in Hyogo Prefecture and raised according to the strict protocol set by the Kobe Beef Marketing and Distribution Promotion Association. But with the name being tagged on meat left and right outside of Japan, the meaning behind it can become a little vague. The term “ Kobe beef” has become synonymous with excellence.
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