Wagyu & Kobe Beef: The Difference
Every ribeye is a steak, but not all steaks are ribeyes. A similar rule applies to Kobe and Wagyu beef: Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe.
What You Need to Know About Kobe Beef
Kobe, in short, is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).
So what sets Wagyu apart from other kinds of cattle? And what makes Kobe beef so special that it regularly commands the highest per-pound prices on the market?
The difference comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders.
What is Wagyu Beef?
The roots of Wagyu’s superiority can be traced to the late 1800s. During the 1880s, several breeds of European cattle were introduced to Japan and crossbred with native Japanese breeds. The four strains of cattle that resulted dominate the Japanese beef trade to this day.
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Wagyu vs. Kobe Beef: What’s the Real Difference? Here’s Your Guide to Japanese Steak!
Everyone has heard the praises of Japanese beef at least once while venturing out to their favorite steak restaurant.
Japanese beef known as “wagyu” and, more specifically, the type of wagyu called Kobe beef, is known for being one of the highest quality meats in not only Japan but the world.
If you are a meat lover, you know it’s considered the epitome of fine dining. But what, exactly, makes Wagyu vs. Kobe Beef so unique?
Everyone has heard the praises of Japanese beef at least once while venturing out to their favorite steak restaurant.
Japanese beef known as “wagyu” and, more specifically, the type of wagyu called Kobe beef, is known for being one of the highest quality meats in not only Japan but the world.
If you are a meat lover, you know it’s considered the epitome of fine dining. But what, exactly, makes Wagyu vs. Kobe Beef so unique?
A Brief History of Japanese Beef
In modern Japan, the raising of wagyu cattle is a relatively new tradition. In fact, for over 1,000 years, eating meat was prohibited in Japan, following Buddhist teachings.
It was during the Meiji Restoration that things slowly started to change, and the new leaders of Japan sought to encourage the adoption of Western habits. But it wasn’t until after World War II, as the economic situation began to improve, that families were able to afford beef more often.
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The American restaurant scene:
Food and Wine: Everything You Always Wanted to Know About Wagyu and Kobe Beef, Explained
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