The ongoing debate of Wagyu vs Kobe beef continues to be talked about amongst meat eaters. After all, Wagyu beef is one of the most luxurious types of meat on the market, making it clear why all passionate meat eaters want a taste. From its succulent texture and out-of-this-world taste to its aesthetically pleasing marbled appearance, Wagyu beef is fascinating and tasty!
But, it can be confusing to understand what makes Wagyu beef so good, and whether there is a difference between this type of Wagyu and Kobe? In this article, Ribs & Burgers will delve into the definitions of these meats to ensure you understand which meat is more to your taste next time you visit a restaurant, the difference of Wagyu vs Kobe beef and why Kobe is so rare!
- What is Wagyu Beef?
- What is Kobe Beef?
- Differences Between Wagyu vs Kobe Beef
- Wagyu Vs Kobe Beef: Which Is Better?
What Is Wagyu Beef?
Even if you are a dedicated meat eater trying to make a decision between Wagyu vs Kobe beef, you’ll likely have tried Wagyu beef and completely understood the hype. But, what makes this beef so different to other types of meat, and what is it?
We can trace Wagyu beef all the way back to the 1880s when European cattle were crossbred with native Japanese breeds. This breeding resulted in making four strains of cattle, which still dominate the Japanese beef market today.
No matter where you are located, the Wagyu beef you have eaten will almost certainly be from Japan or be derived from one of the four Japanese strains; Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled.
The most popular strain is Japanese Black, with an estimated 90% of all Wagyu beef coming from this particular strain. Wagyu breeders take exceptional care of their cows, providing special feeds and more relaxing environments. This careful approach gives the cattle a more extended period for fattening, resulting in rich flavour and marbling. As a result, this makes Wagyu beef the best in the world.
What Is Kobe Beef?
Kobe beef is a strain derived from Japanese Black cattle, making it a type of Wagyu. It can be considered one of the most desired types of Wagyu, as single portions cost around $200!
So, if you’re in a restaurant and notice that Kobe is on the menu, you know you will be in for a treat. This strain takes all the best things about Wagyu and incorporates those elements in its marbling, ensuring it consists of creamy unsaturated fats, more flavourful than almost any on the market.
When something is as luxurious as Kobe, you can imagine this type of meat is challenging to find. For cattle to be considered as Kobe, many standards must be met regarding how it has been raised and slaughtered, from weight not exceeding 470 kg, a marbling over a rating of 6 and being within Hyogo Prefecture.
Differences Between Wagyu vs Kobe Beef
Now, you may be wondering what the difference between Wagyu and Kobe beef actually is. The easiest way to understand this difference is to realise that Kobe is a type of Wagyu, but Wagyu isn’t always Kobe.
Here are some of the elements that differentiate Kobe from other types of Wagyu:
- For cattle to be classed as Kobe, they must meet exact requirements that different kinds of Wagyu don’t.
- As requirements for Kobe beef are stricter, Kobe is more expensive than Wagyu in general and is much rarer to find.
- Kobe is thought to be the most marbled type of beef in the world, meaning it has a creamier taste than other types of Wagyu due to the abundance of marbled unsaturated fat in its structure.
- For Wagyu to be classed as Kobe, cattle must be 100% Tajima black strain Wagyu with the entire line of ancestors sufficiently and accurately traced back to prove this.
If you truly want to know the difference between Wagyu vs Kobe beef, why not have a taste of our succulent Wagyu Royale burger or Wagyu Cheese & Caramelised Onion burger and have your very own Wagyu experience.
Wagyu Vs Kobe Beef: Which Is Better?
So the question remains, Wagyu vs Kobe beef, which is the better type of beef? Although any Wagyu beef is guaranteed to take your tastebuds to another planet, Kobe is the better option. From its rarity, abundant marbling and sublime taste, Kobe is the greatest strain of beef you can get your hands on.
Of course, all types of Wagyu are great for those who are conscious of where their meat is sourced from and how the animal is treated. The careful treatment of Wagyu cattle is one of the main reasons for its excellent taste and texture. Are you curious to taste our mouthwatering Wagyu options? Then, view and try-out our more wallet-friendly Wagyu Ribs & Burgers menu range.
Furthermore, farms and feeding of Kobe must be within Hyogo Prefecture, with the rich vitamins from the soil further ensuring this cattle is healthy and Kobe-worthy. Even then, only half of the cattle are classed as Kobe, making this beef one of the most exclusive and exceptional types of meat on the planet. This also makes legitimate Kobe beef incredibly rare and difficult to find.
The Final Word On Wagyu Vs Kobe Beef
No doubt having read through the differences between Wagyu vs Kobe beef you will be dying to give either of them a taste – and we do not blame you! This meat really is unparalleled, with an extraordinary, once-in-a-lifetime taste.
But, in the meantime, you can try out our Wagyu burgers at the nearest Ribs & Burgers location today. Because we want to get yourself psyched up for the day you can finally get your hands on genuine Wagyu beef, as it is one of the best types of meat on the market. Expect divine, rich tastes. So, order online today at Ribs & Burgers, as we deliciously deliver a decadent range of Wagyu burgers for you to get your hands. Once you try Wagyu, you’ll find it hard to return to regular beef!
