Kobe Beef - What's the Big Deal?

 

Kobe beef is a type of meat that’s reached near-mythical status over the years. Unfortunately, everyone seems to have a slightly different definition of the rare Japanese beef. Some may claim it’s simply a Japanese type of beef. Others can wax poetic about cows getting massages in an obscure part of Japan (for what it’s worth, Kobe beef cows do not get massaged). In reality, Kobe beef is a strictly regulated type of product within Japan, with its own set of specifications and requirements. Today, we’re going to help clear up some misconceptions and misinformation about Kobe beef.

 

When people talk about Kobe beef, the term ‘Wagyu’ tends to follow closely thereafter. In fact, Wagyu is a catch-all term for several breeds of cattle that are native to Japan. The highest grade beef made from Wagyu cows is A5 Wagyu. If this A5 Wagyu happens to be from Japanese Black cattle raised in the Hyōgo Prefecture of Japan, then it may be considered Kobe beef (pending a few other stipulations -- more on that later). If that sounds confusing, think of it this way: If “beef” is Chevrolet...Wagyu is the Corvette, and Kobe is the ZR1.

 

We should point out here that ‘Kobe Beef’ is sort of like a brand name. This ‘brand’ is maintained by the Kobe Beef Marketing & Distribution Promotion Association. Similar to how champagne that isn’t made in the Champagne region of France can’t be labeled ‘champagne’, the KBMDPA stipulates what can and can’t be labeled Kobe.

 

The KBMDPA has extremely strict standards, to say the least. For a full list of qualifications, you can head over here. But, below are just some of the things considered:

 

• The producer (AND the slaughterhouse) must be members of the KBMDPA -- this includes significant membership fees
• The animal must be Japanese Black Cattle, born in the Hyōgo Prefecture
• The animal must be raised and fed in Hyogo prefecture
• The animal must be processed in one of only a few eligible slaughterhouses in the Hyōgo Prefecture
• The BMS level must be 6 or higher on Japan's 12-point scale
• The meat quality score must be a 4 or 5 (out of 5)
• The weight of beef from the animal must be 1036.17 lbs or less

 

So...yeah. It’s pretty hard to achieve. Consider this: Americans consume an estimated 30.5 million cows per year. In Japan, only about 3,000 cows are eligible to be labeled as Kobe beef each year.

 

Given the above numbers, it’s not hugely surprising that fake Kobe beef has saturated the US market.

 

The export of cattle from Japan was banned years ago and remains banned today. The export of beef was legalized in 2012, but most “Kobe” beef sold in the US comes from a hybrid of Wagyu and Angus cows. In fact, only about 20 restaurants in the United States serve 100% authentic Kobe beef.

 

For some perspective, the Wynn in Las Vegas currently offers it at $880.00 per pound.