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The celebrated Wagyu is the Kobe beef, which hails from the Tajima strain of Japanese Black cattle bred in Japan’s Hyogo Prefecture. To be eligible as Kobe, these cattle must satisfy demanding standards. For example, they must be born, raised, and slaughtered in the Hyogo Prefecture, and they must have a marbling ratio, known as the Beef Marbling Score (BMS), of 6 or above. The pedigree is also important, with only pure lineage Tajima cattle eligible to be Kobe.
In Japan, Wagyu beef is customarily served in delicate slices, often cooked on a teppan or used in dishes such as shabu-shabu and sukiyaki. The high fat content dissolves quickly when exposed to heat, hence, it requires careful, quick cooking to maintain its integrity. Searing on a hot pan is a common method, enabling the meat to cook in its rendered fat, creating an extraordinarily delectable and savory flavor.
Wagyu beef’s global recognition has led to its production in several countries outside of Japan, including the United States and Australia. These countries have embraced the Wagyu name and apply their own standards and practices to raise Wagyu-style cattle. However, the quality, taste, and texture can differ significantly from authentic Japanese Wagyu due to differences in feeding and breeding techniques.
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