Welcome to Kobe Beef. Kobe Beef invite you to celebrate life with our steaks, the product of our passion and our dreams.
"The Japanese Beef" - also known as "Kobe Beef" in America and all over the world is the ultimate masterpiece of Beef.
Wagyu are raised with pride and care all over Japan, and they provide truly world class high quality beef. Wagyu is strictly graded and sorted info five classes by professionals from the Japan Meat Grading Association from A 1 to A 5. A5 is the highest grade of Wagyu Beef.
Wagyu (和牛 Wagyū?, "Japanese cow") is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Kuchinoshima,Ōmi, and Sanda beef.
There are four breeds of wagyu: Japanese Black (黒毛和種 Kuroge Washu), Japanese Brown (赤毛和種 Akage Washu or Akaushi), Japanese Polled (無角和種 Mukaku Washu), and Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu). Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.
Japanese Black makes up 90% of all fattened cattle in Japan.Strains of Japanese Black include Tottori, Tajima, Shimane and Okayama. Japanese Brown, also known as Japanese Red, is the other main breed; strains include Kochi and Kumamoto. Japanese Shorthorn makes up less than one percent of all cattle in Japan.
One of the most important factors for grading beef quality is "marbling", which refers to the fine white streaks of fat that run through lean beef and enhance flavor and tenderness. "The Wagyu" has excellent marbling that puts it among the world's top class. Furthermore, the fat in "The WAGYU" melts at just 77F (25C), a lower temperature than any other beef. This explains why "The WAGYU" melts in your mouth for a sensational burst of flavor from the very first bite.
Kobe (神戸, Kōbe) is the capital of Hyogo Prefecture and one of Japan's ten largest cities. Located between the sea and the Rokko mountain range, Kobe is also considered one of Japan's most attractive cities. Kobe has been an important port city for many centuries. Our Japanese Wagyu does not come from Hyogo Prefecture. In a true sense, only the Wagyu raised in Hyogo Prefecture can be called "Kobe Beef".
I hope you understand the difference between the words, Kobe Beef, Japanese Beef, Wagyu Beef, Australian Wagyu Beef and American Style Kobe Beef before you place order on our web site.