Kobe Beef

Kobe beef is not a breed, not a grade, and not a generic term for high-quality Japanese beef. It's a brand — specifically, beef from Tajima-strain Japanese Black cattle born, raised, and processed in Hyōgo Prefecture, Japan, that meets strict quality criteria set by the Kobe Beef Marketing & Distribution Promotion Association.

Certification Requirements: - Must be Tajima-strain Japanese Black cattle - Born in Hyōgo Prefecture - Raised in Hyōgo Prefecture - Processed in Kobe, Nishinomiya, Sanda, Kakogawa, or Himeji slaughterhouses - BMS score of 6 or higher (on the 12-point scale) - Carcass weight: 230–470 kg - Meat quality grade 4 or 5 (out of 5)

The Uncomfortable Truth: The vast majority of "Kobe beef" sold in American restaurants is not authentic Kobe. For years, Japan didn't export beef to the US at all. Even after exports resumed in 2012, the quantities are tiny — only a few thousand pounds per year reach the US. Yet hundreds of restaurants claim to serve it.

Legitimate US Distributors: Authentic Kobe in the US comes through a handful of verified importers. If a restaurant can't show you the Kobe beef certificate (each animal gets one, with a nose print and 10-digit ID number), it's not real Kobe.

Is Real Kobe Worth It? At $150–$300+ per pound, it's among the most expensive beef in the world. Is it better than other A5 wagyu? That's genuinely debatable. Many A5 wagyu from Miyazaki, Kagoshima, or Ōmi prefectures are comparable in quality. The Kobe premium is partly about quality and partly about the name.

What You're Usually Getting: When an American restaurant says "Kobe" they typically mean American Wagyu (crossbred), USDA Prime, or occasionally Australian Wagyu. This isn't necessarily bad beef — it's just not Kobe.