As Kobe beef have become more and more popular in America, Americans started and led the creation of a Kobe style beef. This is taken from Wagyu crossbred raised with Angus cattle. Farms in UK and USA have tried to imitate the tradition of raising cattle in Kobe Japan, feeding their herds with alcohol beverages such as beer instead of sake. Meat producers in America are claiming that the only difference between an authentic Kobe beef from Japan and a cheaper Kobe style beef from US and UK are just cosmetic. The cattle in America are provided and fed with grains and grass which is less expensive compared to Japan’s expensive feeds. When you try to look closer and compare the two, you’ll notice that the American Kobe style beef seems to have darker meet. Some people also think that it has a bolder flavor.

Greg Norman Wagyu (Kobe-Style) Steak Dinner

The cattle in these farms are fattened for 26 to 32 months which is a bit longer than average American beef cattle which is only 18 months. The Kobe style beef that they’ve produced are known to be better than prime. This is the highest mark given by the United States Department of Agriculture. Prime is given for meat that is much marbled with fat. You won’t find so much of this type of beef in the supermarket yet you’ll most probably get this from hotels and restaurants.

Some say Real Kobe beef are better, some say they are just the same with Kobe style beef. There is only one way to find out…. Try them yourself and decide which is better.

Why is Kobe Beef expensive and rare?

Wagyu cattle are perfectly marbled and known to be superior compared to other breeds in terms of meat quality. This is the main reason why it is expensive. It is rare because not a lot of farmers in America ranch them. Why? The reason is there’s not enough market. Famous supermarket chains such as FoodCo, Safeway etc are carrying select grade beef. These beefs contain just minimal marbling and are far below of the Wagyu beef.

What’s the big fuss about this beef? How does it taste?

Rare and Tasty Kobe Beef

If this kind of beef is cooked wrongly without the right flavor, the meat will taste boring. But if you know how to cook it right, they say you’ll feel heaven in your mouth. The smooth meat will actually melt in your on your tongue and you’ll get to taste its great flavor. Well, that’s what some people described it. Some say it’s overrated. Buying it for like ten times more than the normal beef, some thinks it’s overrated and overpriced.

Is it worth it to buy and cook at home to experience this legendary beef?

If you are just going to try it out and does not have a clue on how to cook it right, then it is just a waste of money. If you don’t have some kind of special instructions, then don’t do it. The meat is different from any others that you’ve handled. The texture is different and the cooking times is not the same as normal beef. This also responds better in searing.

Kobe Beef Controversy

As we all know, Kobe beef or Wagyu cattle is raised in Japan, fed extraordinarily, massaged, fed with sake or wine etc. The beef that it produces is perfectly marbled and it’ll melt it your mouth when you eat it if properly cooked. But nowadays, there are also Kobe styled beef, cattle that are raised in America and Europe. And farms in America are doing really good in it. People say that you can never tell if it’s the authentic Kobe beef or Kobe style beef.

Japanese farmers say that the authentic Kobe beef has better marbling because it is being massaged and they use sake not beer. But if you compare the two, you’ll notice that there is no difference. And I mean not at all.

What is the reason? Well, based on research, Ranchers in America that raise Wagyu cattle are now the once that provide stocks in Kobe Japan. It is said that Americans export their cattle in Japan and Japan are importing it in America and sells the beef in America for a very expensive price.

This has been the issue especially when Japan faced the tragedy of great flood. It is rumored that there has become a shortage in Japan in terms of providing Wagyu cattle. This is the reason why they are forced to get cattle from America and Europe.

Kobe Beef Controversy

True or not, Kobe style beef and Authentic Kobe beef should not have different prices if they both are the same in quality.

How to Cook Kobe Beef

If you don’t want your money to go to waste in buying Kobe beef, here are the instructions on how to successfully cook it in a simple way. Most people prefer their steak to be grilled on a charcoal grill, however there are many conveniences of a gas grill.

Kobe Beef Boneless Rib Eye – Two 10 oz filets

1. Warm the grill up and let the fire on for 30 minutes to make it hot. Cook the beef directly to the grill.
2. While the beef is on the grill, sear the meat. Wait until one side of the meat turns brown for a minute or two. Then turn the meat and also let the other side to brown. This is going to give much flavor to the meat.
3. Then while on the grill, cut the meat into strips. After it has seared on its outer part, cut the meat into strips (thin strips preferably) to sear it on the inside. Make sure that this only takes about 1 minute and not go beyond 1 minute, because this is not like other meat. Kobe beef’s fat is going to melt if you cook it too long and will affect the taste.
4. Now remove the meat strips from your grill. By this moment you’ll see that the meat is crispy on the outside yet the inside is juicy.
5. Get a pinch of sea salt and sprinkle it on the beef. It may also taste better if you put some garlic, pepper or some chili. Depending on how you want it to taste. Make sure that the seasoning that you put is just light to not overwrite the real flavor of the delicious meat.

This is the best way to learn How to Cook Kobe Beef

One of the most delicious ways to eat Kobe Beef is to try Japan’s Wagyu beef served as sashimi sushi.   This dish is prepared by thinly slicing the prime rib section of Kobe Beef lightly marinated in soy sauce and served with dashi sauce and green onions.

Japanese home cooked meal Recipe vol.04

If you do not like steak tartare you might prefer Kobe beef prepared in a different manner.  If you have tried German style tartare like tiger meat you will find out that there is nothing to compare to Kobe Beef with its tenderness and great flavor from the marbleized fat that give it the best beef sashimi experience possible.

Indulgence Kobe Combo – 2 Ribeye (12 oz), 2 NY Strip (12 oz), 2 Filets (6 oz), 4 Burgers (8 oz)

There are several different views of the source of Wagyu beef.  Primarily the wagyu beef were imported to do farm work.  Over several centuries the emperor had forbidden eating four legged animal meat and so the Wagyu cows were used for field work.  Some views hold that the Wagyu beef cows were imported from the Korean Penninsula.   Other views hold that the Wagyu were imported from Europe similar to the American cows and the resulting Wagyu are a mix of European breeds.

D’Artagnan Kobe-Style, American Wagyu Beef Prime Rib Roast Whole Roast, Boneless 15 lbs. Minimum Weight

It is likely that the truth is a combination of Korean cattle mixed with European cattle to arrive at what is known as Wagyu Beef.
However, the term Wagyu Beef is somewhat ambiguous.   The term comes from two Japanese words.   Wa is an old Chinese term for Japanese that the Japanese people found offensive and formed their own word nihon, however, wa is still used to refer to some Japanese objects like the cattle Gyu is short for the word for cattle.   So Wagyu means Japanese cow.   About a century ago law was made in Japan stopping all cross breeding so that there are only 5 types of Wagyu Cattle.   The most renowned in the black cow.

Bovinos: Avileña-Negra ibérica, Toro de lidia, Bos taurus, Hereford, Rubia gallega, Wagyu, Limousin, Betizu, Herens, Vaca retinta, Tudanca (Spanish Edition)

Kobe Beef and Wagyu Beef are often confused although the distinction is very easy.   Wagyu Beef is actually a breed of cows similar to Holstein or Angus.  This particular breed of beef is found primarily in Japan and other parts of Asia, although some have been exported to places like the United States and Australia.

A Wagyu cow

Kobe beef is a cut of beef that comes from a Wagyu Beef Cow that was raised in the Kobe region of Japan and followed the very detailed plan for butchering a very tender piece of beef that is thoroughly marbleized with fat that gives it a very unique flavor and taste.

Deliscious Kobe Beef Burger

D’Artagnan Kobe-Style, American Wagyu Beef Prime Rib Roast Whole Roast, Boneless 15 lbs. Minimum Weight

Kobe Wagyu Beef Rib-Eye Steaks – 2 x 14 oz. Steaks (Only $9.95 2nd Day Shipping!)

Grilled Kobe Beef Steak

Using petite filet steaks rub with a light mixture of your favorite spices and let stand in cooler or refrigerator for at least a half an hour. Preheat a grill and grill the Kobe Beef steaks at least four minutes per side until inside temperature is correct for your choice of doneness. This is my favorite method of enjoying Kobe Beef and its great flavor without adding a lot of outside flavor from sauces and condiments that easily overcome the excellence of the Kobe Beef. Serving this steak with some simple grilled vegetables is one of the best meals in the world.

Get Great Grilling Equipment for Grilling Your Kobe Beef Steak

Kobe Beef Filet with Mushroom Sauce Ingredients:
• 4 (1/2 pound) Kobe Beef filet mignon steaks
• salt and fresh pepper to taste
• 2 TBS virgin olive oil
• 3 TBS butter
• 2 TBS minced fresh ginger
• 1 tablespoon garlic finely minced
• 1/2 cup thinly shiitake mushrooms sliced
• 3 tablespoons sake
• 2 tablespoons mirin
• 1/2 cup butter
• 1 tablespoon finely chopped garlic chives

Sear the salted and peppered steaks in a skillet with olive oil and transfer to 400 degree oven for 10 minutes. During this time sauté the ginger and garlic lightly then add the fresh mushrooms and other ingredients. Remove the steak pour over the sauce and top with garlic chives. The flavor of the mushrooms and sauce is excellent pairing for this great beef but I think loses some of the clarity of the beef.

KOBE BEEF RECIPES