Kobe beef and Wagyu beef are kinds of beef that you may have heard of before. You may hear or see restaurants or groceries proudly display that a certain type of beef is Kobe or Wagyu. Some people may be familiar with what that means in terms of taste and texture, while others may be a bit confused. It seems that with the way it is often printed in menus and on labels, that Kobe and Wagyu beef mean something good. Yet, what does it mean exactly? What makes Kobe beef or Wagyu beef different? Why even bother to eat them or purchase them? Today we will delve into all things Kobe and Wagyu to get that question answered!

Kobe Beef vs. Wagyu Beef

For starters, let’s discuss what Wagyu beef is exactly. Wagyu beef is beef that comes from Wagyu, which is a Japanese cow. Wagyu is not just any, and every cow raised in Japan, rather it refers to a specific type of cow that has special genetic qualities. This type of cow is genetically predisposed to have this marbling effect within their fat. Essentially the marbling effect is what allows the fat to be integrated with the muscle. This is different from regular cow in which the fat lines the outside of the muscle. In other words, the fat integrating with the muscle allows for a mixture of both fat and meat to be present in a way that creates an incredibly tender and juicy piece of meat. The right kind of Wagyu will be so tender that it will essentially dissolve right in your mouth. Kobe beef on the other hand is a variety of wagyu beef that comes from the Wagyu cattle, but more precisely a particular strain of Wagyu known as the Tajima-gyu. The Tajima-gyu cattle are raised to incredibly strict standards in a particular prefecture known as Hyogo.

The Difference Between Kobe and Wagyu Beef

Now that you have a better idea of the difference between the two types of beef, it is important to now dive into the differences that you can expect between the two. As stated before, Wagyu beef comes from a specific Japanese cow that is known for their genetic predisposition to marbling. The cattle grow up on Japanese farms and are fed with particular foods such as grass, corn, wheat bran, rice straw, and even sake. Kobe beef comes from the Tajima strain of the Wagyu cow and must adhere to very strict standards. The cattle must all be born in Tajima-gyu within the Hyogo prefecture. This prefecture is known to be on an island, close to the ocean, and it has a particular soil that is rich in vitamins. All Kobe beef must be fed on farms within this prefecture and must be processed within that prefecture as well. Knowing this, how does that affect the taste between the two types of beef? Well, we can consider the taste of Kobe beef to be an even more exemplified version of Wagyu beef. Wagyu beef is marbled to perfection and has a buttery, melt in your mouth taste. Kobe beef takes Wagyu beef to the next level. While Wagyu beef is marbling perfection like no other beef out there, Kobe beef is essentially the top line and most expensive, sought after beef in the world. It takes all of the good qualities of the Wagyu beef and heightens them to an even higher level, producing a beef that is insanely marbled and incredibly creamy and buttery. Whether you are choosing Wagyu or Kobe beef, just know that both types of beef are incredibly sought after and completely different from any regular cattle! Whether you choose one or the other, both will leave you with a beef experience like none other!