Wagyu beef

Wagyu beef Kobe steak is Wagyu, but not all Wagyu beef is Kobe. The beef is so revered around the world, a mythos has surrounded the farmers’ best practices such as having the cattle listen to classical music, drink beer and enjoy regular massages.

Much like champagne can only be produced in its namesake region in France, Kobe beef can only be raised and processed to its almost impossible standards in the district of Hyogo, Japan. Kobe is the capital city, which is how the beef has gotten its name, and the strain of Wagyu beef it comes from is called Tajima-Gyu. Considered by many the superior steak, Kobe is simply the most sought-after beef on the planet. Kobe commands the highest per pound price on the market without exception. Well, the superior selection, care, and feeding of Wagyu breeders set it miles apart from regular beef. There have been only four dominant strains of Wagyu cattle since the 1880s. The Seven Standards of Kobe Kobe beef is identified by its abundant marbling that results in an indulgent flavor.

Standards are so strict, only 4,000 head of cattle achieve the distinction of qualifying as true Kobe cattle each year. In addition, there are only 300 farms that can take care of these prized bovines in Japan. As a result, these premium cuts command top dollar. Fun Fact: Japan only started exporting Kobe beef to America in 2012.