If you’ve ever sat down at a restaurant and spotted a $14 “Kobe Burger” on the menu, your gut was right to be suspicious. Kobe beef and Wagyu beef are two of the most misunderstood—and most misused—terms in the food world. Let’s clear the smoke.
First Things First: What is Wagyu?
“Wagyu” literally translates to “Japanese Cow.” It refers to specific Japanese breeds known for their high levels of intramuscular fat (aka marbling). These cattle are raised under strict conditions, and their beef is prized for its melt-in-your-mouth tenderness, rich flavor, and buttery texture.
There are four official Wagyu breeds in Japan:
- Japanese Black (Kuroge Washu) – the most common and most marbled
- Japanese Brown (Akage Washu)
- Japanese Shorthorn
- Japanese Polled
Wagyu beef can be raised in Japan, the U.S., Australia, and other countries, though only Japanese Wagyu is graded using Japan’s strict A1–A5 system.
What is Kobe Beef?
Kobe beef is a type of Wagyu beef, but not all Wagyu is Kobe.
Think of it like this:
- All Champagne is sparkling wine, but not all sparkling wine is Champagne.
- All Kobe beef is Wagyu, but not all Wagyu is Kobe.
Kobe beef comes from the Tajima strain of Japanese Black cattle, raised exclusively in Hyogo Prefecture, Japan. For it to be certified Kobe beef, the cattle must meet an extremely specific and rigid set of standards:
Official Kobe Criteria:
- Purebred Tajima cattle born and raised in Hyogo
- Slaughtered in Hyogo
- BMS score of 6 or higher
- Meat quality grade of A4 or A5
- Yield score of A or B
- Marbling, fat color, meat texture, and overall structure are all reviewed and graded
Only about 3,000–4,000 cattle per year meet the strict requirements to be certified as true Kobe beef.
Common Myths About Kobe Beef
1. “Kobe beef is mass-produced and easy to find.”
False. Authentic Kobe is incredibly rare, and only a handful of restaurants outside Japan are licensed to sell it.
2. “Kobe-style beef” is the same thing.
Nope. That’s marketing lingo. It usually refers to Wagyu crossbreeds or high-marbled beef that resembles Kobe in look or texture, but doesn’t meet the criteria.
3. “You can get Kobe beef burgers for $20.”
Highly unlikely. If you’re eating a “Kobe burger” in most restaurants, odds are it’s not Kobe—and it might not even be Wagyu. At best, it could be American Wagyu, which is still great—but it’s not Kobe.
4. “Kobe is just Wagyu with a fancy name.”
Wrong. Kobe is Wagyu, but only a small subset of it, like a rare vintage wine with very specific terroir and production rules.
How Hard Is It to Get Real Kobe?
Only a few U.S. restaurants are officially certified to serve authentic Kobe beef. The Kobe Beef Marketing and Distribution Promotion Association strictly regulates who can receive and serve this meat. If you’re eating it, the restaurant should be able to show you its certification.
So yes, it’s real—but it’s rare, pricey, and highly controlled.
Final Thought: Know What You’re Paying For
Wagyu is already a premium beef product, known for incredible marbling and rich flavor. Kobe is the ultra-premium, terroir-specific, meticulously graded version of Wagyu.
If you see “Kobe-style,” ask questions. If you see “American Kobe,” understand it’s not real Kobe. And if you see a Kobe steak on the menu for $40? It’s probably just wishful thinking.
Stick with trusted butchers, chefs, or producers who know their beef—and aren’t afraid to tell you what it actually is.
