January 28, 2025

What is Kobe Beef?

If you love beef, it’s likely you’ve heard of Kobe or Wagyu. But what is Kobe Beef?

Japan has three “big” beefs, Kobe alongside Matsusaka and Omi. This specific kind of meat only uses Japanese Black Cattle raised in a Hydro Prefecture (district). The meat must have been born, raised, and processed in this prefecture to qualify as Kobi.

Kobe Beef Characteristics

When asking what is Kobe beef, three characteristics stand out. It has beautiful marbling, tenderness, and rich flavor. Because only a few cattle meet the criteria, Kobe's cost is not budget-friendly, generally ranging from $200 to $500 per pound.

Grades of Kobe Beef

You will find Kobe in grades A, B, and C, A being the highest. It also receives a rating of 1-5 based on its color, firmness, texture, brightness, and fat marbling. An A5 steak purchased and made at home will set you back about $450 for 12 oz ($900 at a restaurant).

So What is Wagyu?

All Kobe is Wagyu. However, not all Wagyu qualifies as Kobe. Both have excellent marbling, making for great flavor profiles and juiciness. However, there are more exacting strictures regarding Kobe, and it’s generally considered a better beef.

Wagyu comes from Japanese Black, Brown, Shorthorn, and Polled cattle. Each has distinctive qualities.

Japanese Black are the most highly prized. Kobe comes from these cows, too. The brown cattle are leaner with bolder flavors. Shorthorn is even leaner still with a distinct, robust taste profile. The polled cattle have a unique texture with far less marbling. As with Kobe, Wagyu receives a grade of 1-5, indicating quality.

Kobe or Wagyu: Which is Better?

Most people place Kobe above Wagyu as the pinnacle of luxury. But if you want that buttery experience with a price tag that won’t ruin your appetite, Wagyu is delicious. American Wagyu is also a great choice, running $15-$40 per pound.

PitMaster’s Memo: Where to Buy and How to Cook Kobe Beef

So now that we’ve solved the question of “what is Kobe Beef,” the next question is where you can buy Kobe and how to cook it properly.

Buying Kobe

Buyer beware. There are merchants more than happy to sell you another cut of meat with a fancy label. As a result, take the time and do your homework. You may be able to find it in a specialty butcher shop nearby or a high-end supermarket.

The online market offers both Wagyu and Kobe from various companies. Look for certificates of authenticity (marked with a Japanese Chrysanthemum). Retailers need a certification from the Kobe Beef Association. Always check customer reviews, and if possible, find them from multiple sources. Check out the company on Trustpilot to see if they’re legit.

Tips for Cooking Kobe

To preserve the unique quality of Kobe, you want to sear it, grill, or use sous vide. Make sure to bring the meat to room temperature. Sear your meat quickly to seal in the juices. Never cook your meat past medium rare. Otherwise, you give up a lot of tenderness. Rest your Kobe before cutting into it so the juice redistributes.