Every steak lover has at least once heard about the two top names in the beef world; Wagyu beef and Kobe beef. Both Wagyu and Kobe beef are seen on dinner menus at high-class establishments. However, many people have the misconception that these terms are synonymous with the same kind of beef.
The term Wagyu refers to "Japanese Cow" – "Wa" means Japanese, and "Gyu" means cow or cattle. But it does not refer to any kind of cow but a specific number of pure breeds. While some of these cattle are exported to the United States and bred with other kinds of cow, the authentic Wagyu Beef is exclusively from Japan.

Kobe beef, basically, is a variety of Wagyu beef. You may say that all Wagyu beef is not Kobe beef, but all Kobe beef is a variety of Wagyu beef. The Kobe beef comprises a very particular strain of Wagyu called Tajima-Gyu, which is raised to strict standards in Hyogo's prefecture. (Hyogo's capital city is Kobe, thus the name).

Now the question is, what are the similarities and differences between these two? Read on to find out!

Wagyu VS Kobe Beef – The Similarities

Almost all beef raised and produced in Japan have very strict guidelines and regulations to be considered genuine Japanese beef. Wagyu beef, including Kobe beef, sells for the highest price per pound around the world because of the special care, time, effort, and investment that goes into each piece of the meat of the Wagyu cattle. Both Wagyu and Kobe beef have a high amount of fat marbling, which is quite apparent once you cut into it. And the meat is tremendously juicy and tender.

Wagyu VS Kobe Beef – The Differences

Kobe beef is said to have the highest restrictions placed upon it in comparison to any other form of beef. The cattle have to have a specific lineage, so they must be purebred and get a certification. It must be fed and slaughtered with very specific guidelines, such as they can only be fed from the region, slaughtered in approved slaughterhouses, and their specific weight and marbling requirements should be met.

All things considered, less than 3,000 cattle per year meet all the requirements and is considered real Kobe beef. The cattle are taken care of in a stress-free environment, and the whole procedure is quite time-consuming and requires a lot of hard work.

At the same time, Wagyu beef can be bred and harvested anywhere in the world. You'll find Wagyu beef from Australia, America, and Europe. But the authentic Wagyu from Japan has its own specialty in terms of marbling and taste. The A5 beef is termed as the most sought out and opulent form of Wagyu.

With Wagyu beef, the cattle itself is the most important factor, whereas with Kobe beef, what matters the most is that where the cattle is raised and born.

What's next?

There are debates over which one is the tastiest form of beef, but some people believe that Kobe's price determines its taste; otherwise, there's no big difference between Wagyu and Kobe beef's taste. The popularity of this luxurious steak has made so many people pay heavy prices to have a few bites of the beefy heaven. However, the taste is in the mouth is the chewer and the delight of a mouthful of juicy and tender Wagyu meat is unmatchable!

If you want to experience the Wagyu beef's rich taste, check out our online shop at Fine Wagyu. We are certified sellers of authentic Japanese Wagyu beef.