photo credits: Matt Slocum

When the winning hockey team goes into the locker room with the Stanley Cup in a few weeks, the players will pop open bottles of sparkling wine. The announcers will say “Champagne,” even though the sparkling wine may not technically be from Champagne, France.

The announcers know the difference. The players know the difference. You know the difference. No one gets upset.

Sometimes the best of a particular class becomes the generic term for that class along with the particular name of the best. Everyone knows that and no one is confused.

The same goes for Kobe beef. The name Kobe comes from the capital of Hyogo Prefecture, Japan.

In Japan, Kobe beef producers follow a strict set of guidelines, including the genetic heritage of the cow, the diet, marbling ratio, and many other factors. The rub comes from the fact that Kobe beef is not exported outside of Japan, except for Macao, and that was only in the last year or so.

Imagine if France refused the export of Champagne wine? Someone would bottle a Champagne-style wine for the rest of the world.

Cattle breeders outside of Japan wanted to bring the delicacy of Kobe beef to the people of the world. These cattlemen bred Wagyu bulls with Angus cows to create a hardier but genetically similar type of beef.

Often labeled Kobe, Kobe style, or Wagyu beef, this meat is very similar to Japanese Kobe beef. Not only has the genetic heritage of Japanese Kobe beef been meticulously maintained, but also a strict Japanese-based diet and daily regime is administered. Domestic Kobe beef breeders even follow an uncompromising non-hormone policy. Wagyu genetics and extended time on feed contribute to marbling expected in “Kobe Beef”.

The beef that domestic Kobe beef producers sell is as pure as any found anywhere in the world, including Japan.

There might be producers and breeders who abuse the label Kobe beef. That isn’t the case for Kobe Classic Beef, a company in business for over 25 years with a world renowned grade of Kobe style beef.

The marbling grading system used by domestic Kobe beef breeders is just as detailed as the Japanese system. You can be assured that the Kobe beef that you purchase has just as much fat content and will grill to just as a smooth a taste as any other beef in the world.

Don’t be fooled by others who claim that Kobe beef only pertains to beef from Japan. Kobe beef is also a general type of beef and you can purchase that here on our website. It’s worth it, and it’s authentic.

 

Posted in: Kobe Beef, Nutrition

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