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There is a great deal of confusion about the differences between Kobe and Wagyu. Most people know or have heard of Kobe beef, but what is lesser known is that Kobe beef is beef produced from the Wagyu cattle breed in the prefecture of Japan called Kobe. (This is a similar distinction as the sparkling wine that is grown in the area of France called Champagne.) True and authentic Kobe beef is always from that region of Japan, and is almost always quite expensive.
In America we’ve come to see what is known as “American Kobe” or “Kobe-style” beef. This is also beef that is produced from the Wagyu cattle breed but which is not from that specific region of Japan. There is a great deal of confusion here: American Wagyu producers and American restaurants often call the beef some derivation of “Kobe” so as to signify that it is beef from that high quality, high-marbling breed of cattle (Wagyu). But this is misleading.
What is further misleading is that the beef available in American restaurants and markets that is known as “American-Kobe” or “Kobe-Style” is often from a mixed breed of cattle (Angus x Wagyu), with only a percentage of actual Wagyu genetics.
The bottom line, however, is that because this special breed of cattle has that supreme marbling quality in its genetics, you’ll always notice the difference between any style of Kobe or Wagyu beef and that of other breeds.
Bob Estrin
Lone Mountain Cattle Company
www.LoneMountainCattle.com
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About Wagyu