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How to spot the real Kobe beef

By on November 10, 2020

The price people pay for an authentic premium cut of Kobe steak at a Tokyo restaurant ranges anywhere between 20,000 and 40,000 yen, depending on the grade and weight.

You may think that that’s too expensive. Well,  luxury comes at a price. Kobe beef pricing is the result of high quality production and maintenance costs in preserving the lineage of purebred Tajima cows. According to the Kobe Beef Marketing and Distribution Promotion Association of Japan, only 0.06% of meat produce is distributed for local consumption thus,  limited supply is also a reason for why it is expensive.

Kobe beef is Wagyu (Japanese beef) but Wagyus generally come from three regions in Japan. The three major wagyus are from Kobe (Hyogo prefecture), Matsuzaka, (Mie Prefecture) and Omi (Shiga Prefecture).

Kobe is home to both regular wagyus and Tajima-gyu (Tajima brand), the highest wagyu grade. Only Tajima cows are fed with a unique cocktail of dried pasture forage and grass with nutrition-rich supplements for longer periods of fattening. The rigid breeding method results in tender, high quality meat with an excellent flavour and less cholesterol. All genuine wagyu meats sold overseas have labels to prove its authentic Kobe-patented marbling technique.

Very few people know how to tell the difference between low, average and high grade Kobe beef.  Looking at the chart below, it is easy to see that meat grading has to do with the cut and fat distribution.

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The secret to Kobe beef’s smooth texture lies in the intense fat marbling or “shimofuri“ , a unique technique of evenly distributing fat all around the meat parts.  It also has a higher percentage of monounsaturated fats (sashi) and omega 3 and 6 fatty acids to which its superior taste is attributed. Compared to ordinary beef, Kobe beef is lower in cholesterol.

Japan has a unique and complex system for grading the meat.

Weight

The weight of  Tajima cows are kept between 230 kg and 470 kg. to meet the acceptable grade. Cows heavier than the spec affect the overall quality of meat.

There are three marbling grades and a 5-scale score for quality.

 

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Export – Since October 2014, Kobe beef has been exported to Singapore, France, Switzerland, HongKong, USA and Germany under S Foods, Inc.

Certification – Japan uses a stringent selection process in the grading of meat.  Of 5,500 purebred certified cows a year, only 3,000 make it to Kobe Premium grade.  All cows are evaluated on meat-fat proportion and tightness under five rigid marbling tests.

 

Cow pedigree

Sample of a pedigree certificate

Some restaurants use misleading terms like ‘Wagyu style’ or ‘Kobe style’. Unless meat is certified Kobe-bred beef, these menu names are purely for maarketing purposes.  It is common for restaurant owners to show its customers a pedigree certification as proof of authenticity.

Pedigree Certified

– Breed: Tajima Gyu is between 28 months and above with an average age of 32 months
– Yield score certification- Three grades
– BMS score of 6 or higher on the Tajima Gyu Marble Grading Scale of 1-12.
– Japanese Meat Grading Association quality grade – 4 or 5 of Scale 1-5
– Japanese Chrysanthemum seal
– Fine meat texture and excellent firmness

Menu terminology – ‘Wagyu style‘ or ‘Kobe style‘ is not Hyogo-bred Kobe cows.

kobe steak

THE BEST CUTS

Rib eye – similar to Sirloin, deep marbling, high-grade cut
Chuck roll – moderate fat, rich flavour
Tenderloin – tender, fine, rare cut
Shank – almost no fat, deep red colour, rich flavour, makes a better cut for stew or best eaten minced
Striploin – best for steaks, tender and rich taste (Sirloin is a term that originated from an English King knighting a piece of meat)
Rump – soft lean meat, little fat and excellent taste

The best meat restaurants in Tokyo

 

 

 

About Ted Tanaka