Kobe is a type of wagyu beef. Each are specialty marbleized cuts of beef from Japanese cattle. While each are delicacies, Kobe beef has specific requirements that make it so rare. 

What Is Wagyu?

There are four types of Japanese-European bred cattle that wagyu cuts come from: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. However, 90% of all wagyu derives from Japanese Black strains. These cattle are renowned for their intricately marbled beef. The marbling creates a rich, buttery taste and tenderness that’s high in omega-3 and omega-6 fatty acids. 

The marbling of the steak is so fine that the meat can appear to be light pink or even white. Because wagyu cuts are so rich, servings are only a few ounces.

What Is Kobe?

Kobe is considered the most decadent, creamiest, most flavorful steak on the market, which is reflected by its extravagant prices. Strict standards are required for beef to be considered Kobe.

The cut must come from a virgin cow that weighs less that 470 kg. This animal must be born, fed, and the meat processed within Hyogo Prefecture. The quality of the meat must have a rating of four or higher on a five-point scale, as well as a marbling rating of six or higher on a 12-point scale.

Kobe beef was made legal in the U.S. in 2012 and can be found at several high-end restaurants around the world, but because of it’s price and quality, it’s a rare piece of meat. 

The next time you’re in the market for beef, choose grass-fed, farm fresh, products from Arrowhead Beef in Chipley, FL. Their hormone- and antibiotic-free cuts include t-bones, New York strips, ribeyes, and sirloins with exceptional flavor and tenderness. Visit their website to look at their wagyu selection. To place an order, call (850) 270-8804.