Kobe beef holds a special place in the hearts of steak lovers because of its incredible tenderness and rich marbling. However, despite its popularity, the term “Kobe Beef” is often confused and misused. In this post, I’ll explain everything you need to know about Kobe beef: what it is, how it tastes, and why it’s so expensive.
What is Kobe Beef?
Kobe beef is a Wagyu brand (Wagyu means Japanese cattle). It is high-quality wagyu beef from the Tajima strain of Japanese black cattle. For beef to qualify as Kobe, the cattle must be born, raised, and butchered in Japan’s Hyogo Prefecture and pass strict quality tests set by the Kobe Beef Marketing & Distribution Promotion Association.
Remember, Kobe beef is not a breed of cattle but a Wagyu brand managed by the Kobe Beef Marketing & Distribution Promotion Association. This organization sets high standards for raising cattle, which is why Kobe beef is so famous for its rich flavor, tenderness, and beautiful marbling. Please don’t confuse the term Kobe beef with Wagyu beef. Every Kobe beef is Wagyu, but not every type of Wagyu qualifies as Kobe beef. To learn more, check out my article on Wagyu vs. Kobe Beef.
Interestingly, the term “Kobe Beef” is mostly known outside of Japan. It is named after the city of Kobe, a port city on the southern coast of Hyogo Prefecture, where the beef was first exported. Locally in Japan, people call it Tajima beef. Tajima is the historical name for the northern part of Hyogo Prefecture.
What Specific Quality Criteria Must Kobe Beef Meet To Be Considered Authentic?
To be authentic, Kobe Beef must meet specific quality criteria:
- The cattle (Tajima strain, Tajima-Gyu) must be born, bred, and slaughtered in Hyogo Prefecture.
- The cattle must consume only the highest quality feed.
- The cattle processing must occur at designated local slaughterhouses tailored for Kobe beef production.
- The gross carcass weight of the cattle must not exceed 499.9 kg (1,101 pounds).
- The production process must involve Kobe Beef Marketing & Distribution Promotion Association members.
- The beef must score at least a 6 on the 12-point Beef Marbling Score (BMS).
- The meat quality score must be at least A4 on a 5-point scale.
- Edible parts of the carcass must be graded A or B.
- The texture of the meat should be firm yet tender, with a color that meets strict standards.
Only certified Kobe beef gets the unique “Japanese chrysanthemum” stamp, a mark of true quality. For more in-depth details, check out the article on Kobe beef classification criteria.
What Does Kobe Beef Taste Like?
Kobe beef has a rich umami taste with a hint of butteriness, and it’s so well-marbled that it melts in your mouth. Kobe beef comes from Tajima cattle and is known worldwide for its incredible quality. The unique genetics of these cattle, combined with careful feeding and handling, produce super tender and flavorful beef.
Why is Kobe Beef so Expensive?
Here are the top 5 reasons why Kobe beef is so expensive:
- Strict standards: To be classified as Kobe beef, the cattle must meet rigorous standards around their birth, rearing, and processing within Hyogo Prefecture in Japan.
- Intensive Labor and Care: These cattle receive extensive care throughout their lives, which adds to the cost.
- Exceptional Quality: Kobe beef is famous for its intense marbling, extremely tender, buttery texture, and rich flavor. It’s considered one of the best types of beef in the world.
- Limited supply: Authentic Kobe beef comes from a specific type of cattle raised only in Hyogo Prefecture, Japan. Geographic limitations and the unique breed make it rare. The rarity of Kobe beef, combined with high local and international demand, drives up prices.
- Export Costs and Duties: Importing Kobe beef involves high costs related to transportation, import duties, and maintaining the cold chain to preserve the meat’s quality, contributing to its high price outside Japan.
Beware of Fake Kobe Beef
Authentic Kobe beef is incredibly rare in the United States. Even though exports resumed in 2012, Kobe beef is so limited that only a handful of people can get their hands on it. As Kobe beef has become more popular, its price has increased due to the limited supply. This perfect storm of high demand and low supply gives dishonest vendors and restaurateurs the chance to mislead customers. Many places advertise “Kobe” or “American Kobe” to attract customers. If you want to dig deeper into the problem of fake Kobe beef, check out Larry Olmstead’s article, “Food’s Biggest Scam: The Great Kobe Beef Lie“.
If you’re unsure whether the Kobe beef you’ve ordered at a restaurant is authentic, don’t hesitate to ask the waiter or chef to show you the certification and grading report. Buying Kobe beef online is trickier. To avoid fakes, stick to well-reviewed and reputable butcher shops. While spotting the difference between authentic Kobe beef and fakes is tough, a little knowledge can ensure you get the real deal.
The Bottom Line
Is Kobe beef worth the hype? Absolutely. Kobe beef is famous for its intense marbling, tenderness, and rich flavor. A well-cooked Kobe steak practically melts in the mouth. But is it worth the high price? It depends on what you’re looking for. Yes, it does taste better than the average steak, but the difference in taste might not be as huge as the price tag suggests. Don’t expect the Kobe beef flavor to be five times as good just because it’s five times as expensive. You’ll notice the biggest difference in the tenderness and rich buttery flavor. If the Kobe beef is too expensive, American Wagyu is a fantastic, more budget-friendly alternative.