Kobe Beef 

What is Kobe Beef?

Authentic Kobe beef comes from the Hyogo Prefecture region of Japan where the city Kobe is the capital.  Japanese ranchers developed a breed of Waygu cattle along with secret techniques that lead to the production of meat with exceptional marbling, tenderness, and flavor. The qualities of this meat is much higher in grade than USDA Prime grade beef. In fact the USDA does not have a classification that properly conveys Kobe grade beef.

What is the difference between American Style Kobe and Japanese Kobe?

To be classified as Japanese Kobe the beef must be produced in the Hyogo Prefecture. Demand for this meat is high in Japan but there is limited space to produce it so some Japanese ranchers exported Waygu cattle to the US and Australia to be raised there and then returned to Japan. Japanese produced Kobe sells for as high as $300 a pound. High grade Japanese Kobe is so marbled it mostly white in color. It appears very different when displayed next to standard American bright red beef in the local supermarket.

American Kobe is produced from Waygu cattle raised and processed in the USA. Sometimes the Waygu cattle are crossed with the Angus breed. Some opinions are that the American pallet is not accustomed to how rich high grade Japanese Kobe can be and American Kobe style beef better matches American tastes. American Kobe is less expensive because of import cost savings as well as American ranchers are able to produce beef for less than the Japanese for a variety of reasons. 

Cooking Tips for Kobe "Waygu" Beef

• The extensive marbling in Kobe beef make it juicy and tender if cooked rare to medium rare. If overcooked this effect is lost and you will end up with a dry tough piece of meat.
• It is best to allow the meat to raise to room temperature before cooking.

Grill the Perfect American Kobe Steak:

1. Preheat broiler or grill to 500 degrees.
2. Brush the steaks with extra-virgin olive oil.
3. Sprinkle both sides of the steaks with Kosher salt and cover with cracked black pepper.
4. Place the steaks 4 to 5 inches from the heat source and sear for 2 to 3 minutes on each side to seal in the juices. 
5. Rotate the steaks 90 degrees to get a crisscross grill pattern and cook an additional 2 to 3 minutes each side depending on steak thickness.
6. Allow steaks 5 minutes rest before serving.

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