Originally posted by buckfan50
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To be considered "Kobe", the cow has to be of the Kuroge breed (1 of 4 Wagyu breeds) and fulfill several other characteristics.
"Weigh less than 470 Kg
Meat quality rating of 4 and higher
Be a virgin cow
Marbling rating of more than 6
Fed on a farm within the Hyogo Prefecture
Meat should be processed within the set Hyogo Prefecture"
So when someone says "that can't be Wagyu... It's too cheap" they're likely referring to Kobe. Oftentimes Kobe is mislabeled/represented, though. Saw a "kobe brisket" at the meat market once for <$150. In that instance, Yes... the price is a dead giveaway. In other words, Kobe is Wagyu but Wagyu is not necessarily Kobe.
I'm no expert. Still trying to learn myself. Would love for someone more knowledgeable than myself to provide some further insight.
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