Wagyu vs Kobe Beef

By | April 17, 2017

Steak lovers will be so excited on reading this article which will talk more about one of the main ingredients from that steak itself. But, we will have the specific one about beefs which is come from the same country, Japan. People sometimes compare the qualities between beefs from Wagyu and Kobe. What are the main idea that make they are different? The comparison is on the following below:

Wagyu vs Kobe Beef

Wagyu Beef
Wagyu is Japannese beef. Wagyu beef is famous for marble patterns on her flesh and its quality. The meat of this type generally sold expensive. In some areas in Japan, named after the region of production, e.g. meat Kobe, Mishima, Matsusaka, Ōmi, and Sanda. Genetic predisposition Wagyu races produce meat with the content of fatty acids omega-3 and omega-6 is higher [1] instead of beef in General. Pemarmeran constantly improve the ratio of monounsaturated fats and saturated fats. Wagyu beef comes from the four main breeds of cattle in Japan: Japanese Black, Japanese Brown, Japanese Poll and Japanese Shorthorn. The most exclusive Wagyu in the world comes from Kobe, Japan. People use the terms Kobe and Wagyu beef interchangeably in the U.S. thinking it refers to the same premium imported Japanese beef, when it does not.

Kobe Beef
Kobe Beef is beef from the Tajima strain of Wagyu cattle in Japan’s Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The terms “Kobe Beef,” “Kobe Meat,” “Kobe-gyu,” “Tajima-gyu” and “Tajima Beef” are all registered trademarks in Japan, and the meat from Tajima-gyu cows must meet extremely strict standards to obtain certification for such labels. Kobe beef has different contours with other beef, this is because the layer of fat between the meat fibers. According to the assessment of the expert cook, meat colour, fat colour, layers of fat and meat texture, Kobe beef has a perfect score for everything. The meat is prized for its flavor, tenderness and “shimofuri” fat marbling, which means it has a high degree of fat marbling that melts at low temperatures, giving the beef the “melt-in-your-mouth” effect.

WagyuKobe Beef
- The meat of this type generally sold expensive- Kobe beef has different contours with other beef, this is because the layer of fat between the meat fibers
- Genetic predisposition Wagyu races produce meat with the content of fatty acids omega-3 and omega-6 is higher [1] instead of beef in General- The meat from Tajima-gyu cows must meet extremely strict standards to obtain certification for such labels
- Wagyu beef comes from the four main breeds of cattle in Japan- According to the assessment of the expert cook, meat colour, fat colour, layers of fat and meat texture, Kobe beef has a perfect score for everything
Read also:  Serrano vs Iberico

Conclusion
Outside of Japan, especially in the USA and Australia, certain producers have created “Wagyu-style” or “Kobe-style” beef to make the consumers to choose. Although the quality may be quite excellent in some cases, the beef that you order anywhere outside of Japan is generally not authentic Wagyu or Kobe Beef except in some cases. Currently, nearly all beef, including Wagyu, exports are halted due to the Mad Cow outbreak in Miyazaki.

Leave a Reply

Your email address will not be published. Required fields are marked *