Kobe Beef and Its Differences

Kobe Beef is one of the most famous and sought-after types of beef in the world. It comes exclusively from the Tajima strain of Japanese Black cattle, raised in Hyōgo Prefecture, whose capital city is Kobe. The history of Kobe Beef traces back to Japan’s Edo period (1603–1868), when Tajima cattle were selectively bred in the mountainous region of Hyōgo. The area’s geography limited crossbreeding, preserving a pure genetic line renowned for its ability to produce fine, evenly distributed marbling.

In the late 20th century, Kobe Beef rose to international fame as Japan began exporting limited quantities. To protect its reputation, the Kobe Beef Marketing & Distribution Promotion Association established strict standards to define what qualifies as true Kobe Beef. These include:

  • Pure Tajima-Gyu lineage – Only cattle descended from this bloodline may be certified.

  • Geographic origin – Cattle must be born, raised, and processed in Hyōgo Prefecture.

  • Quality standards – Carcasses must achieve A4 or A5 grades, with exceptional marbling measured by the Beef Marbling Standard (BMS).

  • Weight and yield requirements – Ensuring ideal balance of flavor, texture, and size.

  • Official certification and ID – Each cut of Kobe Beef carries a 10-digit ID number tracing it back to the individual animal.

Because of these strict rules, only a small fraction of Wagyu produced in Japan each year qualifies as Kobe Beef, making it exceptionally rare.

Difference from Regular Wagyu
While all Kobe is Wagyu, not all Wagyu is Kobe. Wagyu refers broadly to Japan’s four native cattle breeds (Japanese Black, Brown, Polled, and Shorthorn) and the beef they produce. Kobe is a regional brand of Wagyu, tied to Hyōgo Prefecture, much like Champagne is tied to the Champagne region of France. Other famous Wagyu brands include Matsusaka, Ōmi, and Hida, each with its own regional identity and strict certification system.

This distinction is what makes Kobe Beef so exclusive—its rarity, certification process, and unmatched marbling place it at the pinnacle of Japanese beef.