Is American Kobe-style Wagyu Worth the Money?
American Kobe-style Wagyu sounds fancy. Most people are eager to try it just because of the exclusiveness of its name. However, not all American Kobe-style wagyu can compare to the real thing. In order to pick the right piece of this type of beef, you ought to know its characteristics, where it comes from, and why it’s highly regarded across the globe. Kobe has become synonymous with a juicy marbled steak right off the grill. However, not all people are aware that this stake got its name after a city in Japan. Furthermore, some even don’t know the difference between the terms Kobe and Wagyu.
That’s alright. Not all people can speak Japanese. If you stick with us until the end of this article, you’ll learn the exact difference between these terms. Moreover, you’ll find out what makes the real American Kobe-style wagyu so special and why you should never shy away from tasting it.
The Differences Between Kobe and Wagyu
An old saying goes, “All Kobe is wagyu, but not all wagyu is Kobe.” If you translate the term wagyu it could be translated as “Japanese beef”— Wa means Japanese, and Gyu means cow or cattle. In other words, you can use this term for all four cattle strains that were raised in Japan. But what about Kobe?
Kobe is actually the name of a city in Japan located in the Hyōgo Prefecture. Yet, in order for beef to be branded as Kobe, the cattle it comes from doesn’t have to be raised in the city itself. The term applies to all Tajima strains born and raised in the Hyōgo Prefecture. Furthermore, their meat must be processed at slaughterhouses in Nishinomiya, Sanda, Kakogawa, Himeji, or Kobe.
Kobe beef has become renowned for its incredibly rich flavor, texture, tenderness, and outstanding marbling. Yet, there is also Kobe-style beef produced in the US that can almost compete with the quality of the original.
All-American Kobe-Style Beef
It was not before 1994 that the US producers realized the real potential of Kobe beef. Since then, they’ve worked hard to breed and raise cattle that would have the characteristics of the original Kobe.
They imported herds of wagyu to the United States and adopted the closed herd selection process that the Japanese use for Kobe beef. Many trade associations use this method today — the American Wagyu Association, Texas Wagyu Association, and the American Akaushi Association.
Thanks to them, the industry standards for American Kobe-style beef are now high, and so is the quality of such products. The meat is rich in flavor, has formidable marbling, and is arguably considered as one of the finest types of beef in the world.
All producers of quality American Kobe-style beef certify it through USDA’s Agricultural Marketing Service. These certifications assure consumers that their Kobe-style products meet rigorous requirements. You can easily recognize such certified products because they hold USDA’s quality stamp of approval.
American Kobe-style beef is the closest you can get to the real Kobe of Japan. Its marbling is low in cholesterol and saturated fat, which arguably makes it one of the healthiest marbling out there.
So, if you’re looking forward to tasting this delicacy, check out the selection at naturallygrownmeats.com. They offer a wide array of world-class mouthwatering beef that will make you crave it just by the thought of its tenderness and taste.