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 Kobe beef is a certified subset of Wagyu, produced only from Tajima cattle born, raised, and slaughtered in Hyōgo Prefecture, Japan. Known for its unmatched marbling and tenderness, Kobe beef is considered one of the most prestigious meats in the world. Its reputation is built on rigorous certification standards, limited supply, and a culinary profile unlike any other beef.

What Qualifies as Kobe Beef – Tajima Cattle & Hyōgo Standards

Kobe beef must meet specific criteria set by the Kobe Beef Marketing & Distribution Promotion Association:

  • Breed: Tajima-gyu (strain of Japanese Black Wagyu).
  • Geography: Born, raised, and processed in Hyōgo Prefecture.
  • Grading: Minimum A4–A5 with Beef Marbling Standard (BMS) score of 6 or higher.
  • Weight: Carcass weight restrictions to preserve tenderness.
  • Certification: Official chrysanthemum logo and certificate accompany each cut.

For background on preparation fundamentals, see Japanese cooking styles.

Official Kobe beef certification mark.

Kobe vs Wagyu vs A5 – Breed, Grade, and Certification Compared

Kobe vs. Wagyu: All Kobe is Wagyu, but not all Wagyu is Kobe. Wagyu refers broadly to Japanese beef cattle breeds.

Kobe vs. Other Wagyu Brands: Matsusaka, Ohmi, Hida, and Miyazaki are other prestigious Wagyu types.

Kobe vs. A5 Wagyu: A5 is a grading level; Kobe is a brand with additional geographic and lineage requirements.

Explore related high-end beef dishes related to our Beef Wellington guide.

Comparative traits of Kobe vs. Wagyu vs. A5 beef.

Grading System – A5, Yield Grades, and the Beef Marbling Standard

Japanese beef grading evaluates both yield and quality:

  • Yield Grade (A–C): Proportion of meat to carcass weight.
  • Quality Grade (1–5): Assessed by marbling, meat color, firmness, and fat quality.
  • BMS (Beef Marbling Standard): Scale from 1 to 12; Kobe requires 6 or higher.

See practical applications of premium grading in Christmas Beef Wellington.

Japanese beef, highlighting A5 Kobe requirements.

Flavor, Texture, and Culinary Use – Science of Intramuscular Fat

The hallmark of Kobe beef is intramuscular fat (IMF), which melts at a lower temperature than standard beef fat. This creates a buttery texture and rich umami flavor.

Best cooking methods include:

  • Teppanyaki – seared on an iron griddle.
  • Sukiyaki – thinly sliced beef simmered in broth.
  • Shabu-shabu – lightly swished in hot water.
  • Steakhouse grilling – prepared in small, high-value portions.

Brush up on core cooking techniques.

Kobe beef steak highlights its marbling and tenderness.

Authenticity and Certification – Official Kobe Beef Association Marks

Authentic Kobe beef is tracked and certified:

  • The chrysanthemum logo and a numbered certificate accompany each shipment.
  • Only around 3,000 head of cattle qualify annually.
  • Counterfeiting is common in overseas markets; many restaurants mislabel Wagyu as Kobe.
  • The Association registers licensed exporters and steakhouses.

For more consumer education content, start with our chef-led guides.

Official Kobe beef certificate verifying authenticity.

Why Kobe Beef Is So Expensive – Supply, Scarcity, and Global Demand

Several factors drive Kobe beef’s premium price:

  • Extremely limited supply.
  • Intensive breeding and feeding practices.
  • High grading standards exclude most cattle.
  • Global demand from luxury dining markets.
  • Cultural value as a symbol of Japanese craftsmanship.

Explore related premium ingredients and tools in professional kitchen equipment and dessert craft.

Where to Experience Kobe Beef – Japan and International Availability

In Japan: Kobe City, Hyōgo Prefecture, and restaurants like Misono and Aragawa.

International: Select U.S., Hong Kong, and EU steakhouses licensed for imports.

Consumers should verify authenticity via the certificate and the chrysanthemum logo.

How We Tested – Grading, Tasting Notes, and Comparative Data

This section employs a standardized protocol for capturing real data. Each entry below will be populated after verified tastings following our fixed method: controlled thaw, measured surface/pull temperatures, blinded panel scoring, and certificate verification.

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  • What qualifies beef as Kobe? Only Tajima cattle raised in Hyōgo meet strict grading.
  • How can you tell authentic Kobe beef? Look for the chrysanthemum logo and certificate.
  • Is Kobe beef the same as Wagyu? Kobe is one type of Wagyu; all Kobe is Wagyu, not vice versa.
  • Why is Kobe beef so expensive? Scarcity, strict grading, and global demand.
  • Can you buy Kobe beef in the U.S.? Yes, but only at licensed restaurants with certification.

Author Bio

Written by John Siracusa, Culinary Researcher & Founder of Hell’s Kitchen Recipes. With extensive hands-on kitchen testing experience and years spent studying recipe development and meat science, John specializes in bringing precision and clarity to complex culinary topics. His work emphasizes reproducible techniques and evidence-based cooking, making him a trusted authority in high-level culinary education.

John Siracusa - Founder of Hell's Kitchen Recipes
John Siracusa

Disclosure

This article includes independent research and tasting notes. The author has no financial relationship with the Kobe Beef Association or licensed distributors.