Kobe beef is a variety of Wagyu. Wagyu means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is, made of a very particular strain of Wagyu called Tajima-Gyu that is raised to stringent standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).
In the development of Wagyu cattle, breeders take extraordinary care. Special feeds are created out of grasses, forage, and rice straw then supplemented with corn, barley, wheat bran, soybean, and in some cases, even sake or beer. And, there are only four varieties of a legitimate strains Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Though 90% of all Wagyu used are Japanese Black strains.
Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe
Well, Wagyu is a brand under which many different regional types fall, including Kobe.But the main difference between Kobe and Wagyu comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders.
Wagyu beef cows receive tender and gentle care.To some, it is seemingly a myth, but it is said that herders massage their cattle to alleviate muscle tension caused by cramped spaces. That's how much they care for their cattle. Also, feeding management is key to the final meat quality. Until the cattle are seven to ten months old, they are raised outdoors, feeding mainly on meadow grass.
WAGYU & KOBE BEEF
Wagyu beef is known for its smooth marbling and rich taste that gives the meat a soft texture. Not to mention, its unique sweet aroma reminiscent of peaches and coconuts. Wagyu marbling is better tasting than the others because its fat melts at a lower temperature than any other cattle’s, resulting in a rich and buttery flavor unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids, so yeah, not only that Wagyu marbling is more delicious, but also nutritious.
Why is Kobe beef pricey? Because Kobe beef is the epitome of everything that makes Wagyu better. Kobe beef has the most abundant marbling in the world, brimming with the creamiest, most decadent, most flavorful streaks of fat a steak can have.
Imagine indulging into a high-grade beef like Wagyu and Kobe while hanging out with your peers and enjoying it with some salad and other Japanese cuisines we offer? Yum!!!! Come visit us and try our Wagyu and Kobe dishes you'll surely never forget!
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