Wagyu Beef vs Kobe Beef: The Real Score

Before we determine who wins in the battle of Wagyu beef vs Kobe beef, let’s first discuss the beef grading in Japan. Japan created beef ratings they use specifically for Wagyu and Kobe beef. Let’s discuss these beef ratings before we determine who  

The rating is decided by the yield score and the meat score. The yield score corresponds with how high the amount of meat was sourced from a single cattle. It is rated from A to C. A means it is above standard. It yields around 72 percent of the weight of the carcass. B means standard yield with around 69-72 percent, and C has a below standard yield with below 69 percent of yield. 

The meat score is scored from one to five, with five being the highest. It is decided by four factors, marbling, color, texture, and fat. The marbling grade is determined based on the beef marbling standard. The color and fat also have their own standards that decide on the color and fat grade of the beef. Texture grades the meat based on its firmness, from 5 being excellent to 1 being loose. After getting the average score, the meat is then graded. 

The highest quality of wagyu beef is A5, meaning it has an above standard yield and has a high quality of meat. Wagyu beef scores around A4 or A5. 

Let’s get to know each type of beef so we can determine which is the better one. In the topic of Wagyu beef vs Kobe beef, let’s start with Wagyu beef.

Wagyu beef is beef from Japanese bred cows. It is a Japanese word that literally means Japanese cow. Wagyu beef first appeared around 35,000 years ago. It was the result of Japanese cows being crossbred with European cows. There are four breeds that resulted from this crossbreeding, Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. These breeds are now the majority of the Japanese beef trade.

Each breed has different types of flavors. Japanese Black is most known for its amazing marbling. The Japanese Brown is known for its mild taste and leaner meat. The Japanese Shorthorn has a savory flavor because of the glutamic and inosinic acid. The Japanese Polled is also lean, but it has a gamy texture and meaty taste.

The second type is Kobe Beef. It is a strain of Japanese Black Cattle, so it is also a Wagyu Beef. All Kobe beef are Wagyu beef but not all Wagyu beef are Kobe beef. In the Hyogo Prefecture, the home of Kobe beef, there are countless restaurants serving Kobe beef. Some of them are Kobe Ishidaya Sannomiya and Kobe Beef Takakura, both in Kobe City. In the Tokyo Metropolis, there is Asakusa Imahan Kokusai Dori Honten if you don’t want to travel to Hyogo just for Kobe beef. 

Kobe beef surely wins this debate of Wagyu beef vs Kobe beef. It is a Wagyu beef with a higher quality regulation. It ensures high quality than the regular Wagyu beef. Kobe beef is certainly higher in terms of price, and it is hard to acquire outside of Japan. 

If you want to search for shops and restaurants that serve authentic Kobe beef, check out the official Kobe beef website. In the United States, There are 40 restaurants and 12 retail marketers of Kobe beef. Some of the restaurants serving authentic Kobe beef in the US are OMAKASE in  San Francisco, a One-Star Michelin restaurant, and Mastro’s Steakhouse in New York.