Wagyu Beef
Wagyu and Kobe Beef – What's the Difference?
"Wagyu" means “Japanese cow”, and refers to cattle breeds developed over many centuries in Japan. Wagyu beef is legendary for its near perfect marbling, superior taste, texture, and tenderness. Japan considers these cattle a national treasure, and live cattle exports are now prohibited. Our Wagyu is 100% Full Blood which means it has never been mixed with Angus or another cattle breed.
“Kobe” is the rare and revered beef from Wagyu cattle raised in Japan. While all Kobe beef also is “Wagyu Beef", not all Wagyu Beef is Kobe. Put another way, Kobe beef is a very special “subset” of all Wagyu beef. True Kobe beef must meet many stringent requirements, including being derived from Wagyu cattle born, raised, and slaughtered in the Hyogo prefecture in Japan (Kobe is its capital). By definition no American-raised beef can qualify. Before Japan closed the door on future exports of Wagyu cattle, 100% Full Blood herds were established elsewhere including the U.S. While many of these cattle were mixed with other breeds, our cattle have not. Our Wagyu Herd is 100% Full Blood which means it carries the same sought after genetics as its Japanese ancestors, and “Kobe” beef, but benefits from its rich Okanogan Highlands grasslands diet.
Why are Wagyu Cattle so Special?
Wagyu cattle originated from Asian cattle breeds bred for centuries as working animals. Over time these animals' natural environment and working conditions led them to develop a unique ability to store extra energy needed for work as very fine, evenly-distributed intra-muscular fat. This fine intra-muscular fat is called “marbling”. Although other factors including handling and diet will always affect the end quality of beef, when compared to other breeds, Wagyu cattle have a unique ability to develop this sought after intense marbling.
Misleading Marketing Surrounding Wagyu and Kobe Beef
Japan annually exports a small amount of its Kobe beef to U.S. restaurants whose patrons then pay more than $250 for a single steak. Restaurants charging less than this are probably not selling true “Kobe“ beef. Also, since “Kobe” is not a protected label, most Americans who believe they have eaten Kobe beef have actually been served “American Style Kobe Beef”. This is just a misleading term for Wagyu – probably crossed with other breeds.
Similarly, many American customers who believe they have been served “Wagyu” have eaten beef from cows whose Japanese Ancestry was vastly diluted with other breeds (e.g. “American-Style Wagyu beef” or “American Wagyu”). While some of this beef may be good, it is neither Kobe or Full Blood Wagyu, and customers are often paying way more than they should. Wagyu cattle crossed with other breeds does not produce steers with the better marbling and fat retention of Full Blood Japanese cattle. Taste the difference. Our Wagyu Steers our 100% Full Blood.
Unfortunately, the consumer confusion doesn't quite end there. Under the American Wagyu Association definitions that affect U.S. marketing, “Pure Bred” (or F4) is a label available for cross bred Wagyu cattle possessing a high percentage of Japanese ancestry but still diluted with other breeds. Thus “Pure Blood” can never be “Full Blood” To confuse matters further, in the U.S. beef need only possess 50% Wagyu genetics to be sold as “Wagyu” (or F1). Thus, remarkably, although “Pure Bred” Wagyu beef itself is already a cross bred product, most “Wagyu” beef sold in the U.S. is actually only 50% “Pure Bred”, not even 50% “Full Blood”. This confusing, if not misleading, marketing allows many to capitalize on the “Wagyu” and “Kobe” brand recognition, thus commanding the higher dollars these Full Blood Cattle deserve.