Wagyu vs. Kobe Beef: What’s the Difference?

The terms ‘Wagyu beef’ and ‘Kobe beef’ are often used interchangeably, but they are different. Wagyu means ‘Japanese cow’ and refers to any beef from Japan. On the other hand, Kobe beef is a high-end beef brand known for its strict quality standards and prestigious reputation. It’s easy to get the two confused. Remember, every Kobe beef is Wagyu, but not all Wagyu qualifies as Kobe beef.

The rest of the article explains in detail how Kobe and Wagyu differ in origins, grading requirements, level of marbling, and price.

Wagyu vs. Kobe Beef: Key Differences

Wagyu is a broad term that refers to various Japanese cattle breeds. On the other hand, Kobe Beef is a Japanese beef brand. Kobe beef is wagyu beef, but only from the Tajima strain of Japanese Black cattle raised and slaughtered in Japan’s Hyogo Prefecture. The beef must meet strict brand standards to be certified as authentic Kobe beef.

Kobe beef is raised with stricter farming rules than most other types of wagyu beef and is graded according to its unique system. This makes Kobe beef significantly different from standard wagyu beef, especially when it comes to marbling, taste, and price. Below, I will discuss the key differences between Wagyu and Kobe beef in more detail.

Wagyu vs. Kobe: Difference in Beef Classification

Wagyu beef is a term for all Japanese beef cattle. In Japan, to be considered Wagyu, the cattle must be 100% fullblood from one of four Japanese cattle breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled, or a complete crossbreed of these. Interestingly, these cattle don’t need to be raised in Japan to be considered Wagyu. As long as they meet the breed specifications, they can be classified as Wagyu, which is why you can find, for example, fullblood-breed Australian Wagyu.

On the other hand, Kobe beef has a much more specific classification. It must come from the Tajima cattle strain of the Japanese Black breed, and these cattle must be raised and slaughtered in Japan’s Hyogo Prefecture. Additionally, the beef has to meet strict standards regarding how the cattle are bred and fed to be certified as authentic Kobe beef.

japanese wagyu beef grade A5
Japanese A5 Wagyu Kobe Ribeye Steak

Wagyu vs. Kobe: Difference in Marbling and Grading

Wagyu beef grading differs across brands and countries. In Japan, experts have worked hard to develop a detailed system for grading Japanese wagyu beef based on its marbling and many other factors, ensuring that Japanese Wagyu maintains its high standards and unique characteristics.

The Japanese Wagyu beef grading system rates meat quality on a scale from 1 to 5, with 1 being the lowest and 5 the highest. In addition, the Beef Marbling Standard (BMS) scores the amount of marbling in the meat, ranging from 1 to 12, with 12 indicating the most marbling. The beef’s overall grade combines the quality grade and the BMS score. If you want more details on how this works, check out the article where I thoroughly break down the Japanese Wagyu grading system.

wagyu beef marbling difference
Differences in Wagyu beef marbling

Japanese wagyu beef and Kobe beef differ in their marbling and grading. Kobe beef must achieve a rating of 4 or 5 on the Japanese meat quality grading scale and a 6 to 12 on the BMS marbling scale, making it some of the most intensely marbled beef in the world.

japanese wagyu beef grading scale

Wagyu vs. Kobe: Difference in Taste

Thanks to Japan’s meticulous breeding practices that enforce strict lineage rules, Wagyu beef is famous for its exceptional taste, consistency, and marbling. The taste of Wagyu depends on the beef’s grade. As it cooks, the fat within the meat melts, releasing distinctive flavors that keep the beef juicy and tender. Known for its buttery texture, Wagyu melts in your mouth.

Kobe beef, a top-tier brand of Wagyu, takes this a step further. It’s got even more marbling and an even richer and more intense flavor. But with all that richness, Kobe beef is something you’d want to savor in smaller amounts. It’s more of a treat than the everyday steak. For those who prefer a full steak at dinner, a lower-grade Wagyu, with less marbling, is a better choice.

Wagyu vs. Kobe: Difference in Price

Both Wagyu and Kobe beef are known for being expensive, but Kobe beef takes it to another level. As a top-tier brand of Wagyu, Kobe beef is produced under strict breeding standards, making it a rare and luxurious treat. It’s graded highly, scoring a 4 to 5 on the Japanese meat quality scale and a 6 to 12 on the BMS marbling scale. This combination of high quality and low availability makes Kobe beef incredibly expensive. Outside Japan, the costs go even higher due to transportation and limited supply, making it one of the world’s most expensive types of beef.

Bottom Line

If you’re considering trying wagyu beef, it’s good to know what differentiates it from Kobe beef and other wagyu brands. The world of wagyu beef is fascinating, with over 200 brands in Japan alone, including Kobe, Matsusaka, and Omi. Other countries like Australia, Chile, and the United States also produce their own wagyu beef.

Wagyu beef, especially Kobe beef, is something you should try if you’re after top-quality beef. To learn more about wagyu or kobe beef, check out my in-depth guides linked below:

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Written by: Adam Wojtow

Adam Wojtow is a Polish entrepreneur and writer who founded Steak Revolution in 2020 because of his passion for steaks. Adam has been cooking steaks for over five years and knows a lot about them, including the different types of steak cuts, how long to cook them, and the best ways to cook any steak.

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