What is Kobe Beef,
What is Wagyu Beef?

The term Kobe beef is on everybody’s lips now a days. (OK, pun intended.) But, the truth is there is much confusion as to what Kobe beef actually is. Simply put, it is a style of beef. There is no Kobe breed of cattle; Kobe is a city in Japan or a basketball player (who was reportedly named after his dad's favorite steakhouse). The style of beef made popular in the Kobe region involved the feeding of Wagyu cattle following a specific method to take advantage of is marbling capabilities. Wagyu means “Japanese cattle”. Many cattle that receive prolonged feeding will stop marbling and put on back fat, Wagyu just keeps marbling and the marbling is higher in unsaturated fat compared to other cattle breeds.

Dry Aged Wagyu Flap (Bavette)

One of the main quality breeds used is from black Wagyu, or Kuroge, and is a breed called Tajima, and so with the feeding program here in the USA Tajima is crossed with another premium bovine breed called black Angus and we have American Style Wagyu beef. When the feeding process takes the beef to higher marbling levels sometimes it’s called American Kobe. Even at prime levels of marbling Wagyu beef is exceptional due to finer muscle fibers, higher levels of unsaturated fat, and a succulent tenderness unmatched!

Seared Wagyu Bavette with Garlic Emulsion 

Although we are not currently carrying the Japanese product Preferred's main source of Wagyu beef comes from one of the top producers of this beef in America today-Mishima Ranch, who's main ranching facility is in Northern California.  

John Paul Khoury,CCC

Corporate Chef

PREFERRED MEATS, Inc.

How is Japanese Wagyu Different?

In Japan the highest grades of Wagyu are produced by prolonged confined intensive feeding. The whole 'beer & massage' aura that has become the famous trademark of the 'pampered perception' is basically a rub down to keep the bovine relaxed and continually feeding plus the brew cools the bovine and stimulates the appetite. If the animal does not eat then it uses the 'marbling' to fuel its metabolism instead of leaving it for the eventual diner.

Japanese Wagyu Rib Eye
BMS 11-12

Japanese Wagyu 2 Ways- Seared with Beech Mushrooms, and TarTar

Traditionalists feel the sake massage helps with fat dispersion- although the sake helps with controlling ticks and fleas it is doubtful that fat dispersion comes from the massage although keeping the animal relaxed adds to the
overall quality for sure. 

____________________

What Is BMS?

BMS is the beef marbling score that is used to evaluate beef and especially Wagyu beef. The highest grade of Japanese Wagyu is judged on various levels including BMS which can reach the highest level on the chart which is BMS 12 (see above Japanese steak)

To give you some indicator USDA PRIME is about a 4 to 5 BMS, which is where Wagyu beef usually starts. American Wagyu can range anywhere from about  4 BMS to about 10 BMS. The higher Japanese levels are usually not reached by the American feeding method, which does not confine the animal or is as intensive.