When it comes to delicacy steaks, you can’t afford to miss out on Japanese steak in the discussion. After all, this part of the world is renowned for producing Wagyu and Kobe, 2 of the highest quality meats that money can buy.
And since we’re already talking about steaks, then it would also be fitting to explore the Wagyu beef vs. Kobe beef topic and understand their similarities, differences, and how you are going to choose between these 2 types of delectable meats.
Wagyu beef and Kobe beef are similar in terms of their shared origins, high value, and embracing fat.
To be specific, the word ‘Wagyu’ literally translates to “Japanese cow”. In short, it is a term that refers to all types of beef that can be found in the land of the rising sun. And Japanese cows tend to be named based on the region where they are bred and raised, with Kobe beef as a popular example since this type of beef is produced from the Kobe region.
So in a sense, Kobe beef is a type of Wagyu beef that comes from that region in Japan. However, not all Wagyu can be immediately considered as Kobe because it encompasses all kinds of beef that are produced in this country.
Aside from that, both Wagyu and Kobe beef are very expensive. In fact, 1 pound of either beef can cost as much as $200!
Moreover, both Japanese goods are rich in monounsaturated fat which accounts for the unmatched tenderness, glorious marbling, and the tremendous juiciness of the meat.
Their Main Differences
Kobe beef is strictly regulated according to stringent guidelines. To be specific, each cow must be purebred (Tajima Gyu), their age must be between 28 to 60 months before they can be slaughtered, only 3,000-5,000 cows are certified per period, and must be slaughtered only in certified slaughterhouses. In fact, there are even rumors that Tajima Gyu cattle are regularly massaged while listening to classical music to ensure superb meat marbling.
Also, the quality control is so meticulous that each cow has a 10-digit serial number so their life cycle, linage, and authenticity can be traced and validated.
On the other hand, Wagyu differs from Kobe in 2 ways: the demand and where they are sourced. And that’s because Kobe beef tends to be more popular, especially in Western countries than Wagyu beef because Europeans and Americans are always interested in trying out regional delicacies from Asian countries no matter how pricey it will be. Another factor affecting the demand is where the cattle are sourced since cows producing Wagyu beef can now be raised outside Japan. But that doesn’t mean the quality of the meat is compromised since marbling is still evident.
Originally, there 4 prominent cattle breeds in Japan that are producing Wagyu beef are Kuroge (Japanese Black), Akage (Japanese Brown), Makku Washu (Japanese Polled), and Nihon Tankaku (Japanese Shorthorn). And each breed has different qualities that make them unique.
The Bottom Line?
So which one are you going to choose? It actually depends on you. If you haven’t tried Wagyu before, then this is the right time to do it before moving to Kobe beef. Wagyu is one of the best meats you can eat. Take our word for it. And If you’re interested to buy Wagyu beef online, check out Marie’s River Wagyu’s online store and have a heavenly cut of steak that literally melts in your mouth.
Or if you find the strict guidelines for producing Kobe beef to be more exciting, then indulge yourself with a Kobe steak dinner today.
Whichever your choice is, you’ll surely end up a winner!