Kobe beef

Kobe beef (神戸ビーフ or 神戸肉) is a world-renowned type of Wagyu beef, a premium breed of cattle known for its exceptional quality and flavor. Authentic Kobe beef comes exclusively from Tajima-gyu cattle raised in Hyogo Prefecture, Japan, which includes the city of Kobe.

What sets Kobe beef apart is its exceptional marbling, the fine streaks of fat that run through the muscle. This high level of marbling gives the meat its signature tenderness, juiciness, and melt-in-your-mouth texture. The taste is also rich and buttery, with a subtle sweetness.

The production of Kobe beef is strictly regulated by the Kobe Beef Marketing & Distribution Promotion Association. To be certified as authentic Kobe beef, the cattle must meet rigorous standards:

• Breed: Must be purebred Tajima-gyu cattle.
• Origin: Must be born, raised, and processed within Hyogo Prefecture.
• Feeding: Must be fed a special diet of grains and grasses.
• Marbling: Must achieve a Beef Marbling Standard (BMS) score of 6 or higher (the highest score is 12).
• Yield Grade: Must achieve a yield grade of A or B.
• Meat Quality Score: Must achieve a meat quality score of 4 or 5 (the highest score is 5).

Due to these stringent requirements, only a limited amount of beef qualifies as authentic Kobe beef each year. This, combined with its exceptional quality, makes Kobe beef a highly sought-after and expensive delicacy.

It’s worth noting that “Kobe beef” is sometimes used as a generic term for Wagyu beef outside of Japan, but this is not accurate. Authentic Kobe beef can only be found in Hyogo Prefecture and is a true testament to the dedication and craftsmanship of Japanese cattle farmers.