Kobe Beef

Wagyu from Tajima-gyu cattle raised and slaughtered in Hyogo Prefecture, Japan.

Kobe is a regional certification, not a grade. Requirements include: Tajima bloodline, born/raised/slaughtered in Hyogo, BMS 6+, and carcass weight under 470kg. Only 3,000-5,000 cattle qualify annually. Authentic Kobe in the US is rare and expensive ($200+/lb).

Related Terms

A5

The highest grade in the Japanese beef grading system, indicating top yield (A) and quality (5).

BMS (Beef Marbling Score)

A 1-12 scale measuring intramuscular fat distribution in beef.

Fullblood Wagyu

100% genetically pure wagyu cattle with traceable Japanese lineage.

F1 Wagyu

First-generation wagyu crossbreed, typically 50% wagyu and 50% Angus.