Wagyu is the Japanese term for “Japanese Beef.” Within Wagyu, there are over 300 brands of Wagyu. Those include Kyoto Beef, Matsusaka Beef, Kirishima Wagyu, Miyazaki Beef, Hida Beef, Sendai Beef, etc.
Kobe Beef is one of the brands, and it is from Hyogo Prefecture. The brand has 401 designated producers raising Tajima Beef. There is a list of requirements in place, for carcasses to receive the label of Kobe Beef.
One of the requirements to grade a carcass as Kobe Beef, is that animals must be born, raised, slaughtered, and processed in Hyogo Prefecture. Another requirement is that it must have a grade of A4 BMS 6 or more, and both the steer and heifers’ carcasses can’t weight more than 499.9kg. The animals must not be raised for less than 28 months, and no more than 60 months. Annually there are only 3,000-5,000 heads of Kobe Beef certified by the association.
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