Every time people talk about the epitome of beef you hear the name “Kobe.” In all reality, not a lot of people know the real meaning of Kobe classified beef or Kobe beef for sure. For people who have not tried it before. There is always the puzzling array of stories about beef that melts in your mouth and the buttery goodness and a taste that can’t be replicated by normal cattle. We hear that this special beef’s fat melts at lower temperature giving you that creamy, savory goodness.

So what makes Kobe Beef so special?

Some restaurants offer a special kind of – less expensive – beef called Wagyu, which is loosely translated to Japanese cattle. Wagyu is already in category of its own for being one of the most delicious classifications of beef currently available. It is in a different class of its own compared to regularly raised prime USDA beef. Wagyu cattle are given a special feed mix, sometimes even beer – not to relax we hope – and other alcohol, and there is the old rumor that some herders even massage their cattle.
The fattening process also takes a longer time resulted in better levels of marbling. It’s also healthier beef with its high concentrations of good fatty acids such as Omega-3 and Omega-6.

Kobe Beef comes from cattle of a particular strain of Wagyu, and these cows are raised in Kobe, Hyogo, where we get the name and classification of Kobe Beef. In layman’s terms, Kobe Beef is a specialized form of Kobe, meaning that it’s the best beef selection from the best beef selection.

It can be described as the most flavorful beef in the world. Due to this, there are stringent qualifications for cattle to be considered and labelled as Kobe.

What turns normal Wagyu into Kobe classified beef?

Kobe has to pass seven different categories in order to obtain the name Kobe. Due to this stringent process only about 3,000 cows get the Kobe ranking every year.

The first three are with regard to their location, the cows must be Tajima-Gyu born, fed on farm and have their meat processed within Hyogo Prefecture. Each individual cow also has to weigh 470 kg or less or it will not even be considered. The meat quality should have a Beef Marbling Standard (BMS) of 6 or more in a scale with 12 being the highest and lastly each cow should either be a steer or a virgin cow.

There are other qualifications such as having a yield score of A or B, a score of 4 or 5 on the Japanese Meat Grading Association and have the “Japanese Chrysanthemum” certifying the cut.

Remember that legitimate Kobe beef can run more than $50 for a burger and if you feel like treating yourself, $200 per steak. However, a lot of people will attest to it being worth the value with its characteristic taste and remarkable flavor. What are you waiting for? Splurge on that steak today.