Difference Between Kobe Beef & Wagyu Beef
Kobe beef is a high-quality, expensive beef made from Wagyu cows specially bred and raised in the Kobe region of Japan. While the term "Kobe beef" is protected by law, the term "Wagyu beef" refers only to the breed of cow, and can be used for meat from any location.
History
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Kobe beef is made from the Wagyu (literally "Japanese beef") breed of cows, which are related to Northern European cows because of crossbreeding more than 2,000 years ago.
Definition
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Kobe beef is a tender, flavorful meat with extensive marbling. The fat has a melting point of 77 degrees, meaning that Kobe beef literally melts in your mouth, and will melt if overheated.
Kobe Beef Labeling
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Legally, in order to be labeled "Kobe beef" the meat must come from a Wagyu cow born, raised and slaughtered in the Hyogo prefecture.
Wagyu Beef Labeling
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In contrast, meat from a Wagyu cow can be labeled "Wagyu beef" regardless of how or where it was raised. Meat from Wagyu cows, sometimes crossbred with Angus cows, is often sold as "Kobe-style beef."
Market
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American Wagyu or "Kobe-style" beef costs about $100 per pound, about a third of genuine Kobe beef. As a result, it is a popular substitute both in the United States and in Japan.
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