Kobe and Wagyu Beef – There’s a Difference
by Spence Cooper on 10/23/09 at 8:29 am
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Is it Kobe or is it Waygu?
Wagyu is a broad term and refers to all Japanese beef cattle –”Wa” means Japanese and “gyu” means cattle. Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan, located in the Kansai region on Honshū island. The capital is Kobe. In others words, all Kobe beef is Wagyu, but not all Wagyu is Kobe beef. Both are well marbled beef but Wagyu is less marbled and is priced accordingly. There are other “special” beefs in Japan in addition to Kobe.
Legitimate Japanese Kobe beef must fulfill strict guidelines as designated by the Kobe beef distribution promotion conference. The Tajima cattle must be born and fed in Hyōgo Prefecture. A virgin cow must be used to “purify the beef” which must be processed at a slaughterhouse in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture. Additionally, Kobe beef must satisfy a strict marbling ratio and meat quality score.
Authentic Kobe beef are fed on grain fodder and beer, massaged with sake, and slaughtered humanely to heighten the flavor of the beef. Kobe sells for $16-$30 per ounce depending on the cut.
As an interesting side note, according to the Department of Animal Sciences at Washington State University, “Most of the cattle were influenced by British and Continental breeds for a few generations nearly 100 years ago. Brown Swiss, Shorthorn, Devon, Simmental, Ayrshire, Korean, Holstein and Angus had been imported by 1887 and impacted today’s Wagyu. Crossbreeding was prominent for several years, but when the price of crossbreds collapsed in 1910 no further crossbreeding was conducted. The result was selection for specific traits determined by region and extensive linebreeding was used to achieve those traits.”
Many restaurants across the U.S. serve “Kobe-style” beef — Wagyu beef crossbred with domestic Angus — and some even fraudulently sell Kobe-style beef as authentic Kobe beef. Despite daily massages with warm sake, and feeding herds beer, attempts at replicating Kobe beef on American farms are futile for obvious reasons.
Say, with all this talk about Kobe and Waygu Beef, I’m dying to sink my teeth into a good steak. Here’s a few great recipes from Kobe Beef America:
Beef Tenderloin with Ginger-Shiitake Brown Sauce
Steaks
Ingredients:
• 4 (8 ounce) filet mignon steaks
• Kosher salt and fresh cracked pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon finely minced garlic
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 1/2 teaspoon kosher salt
• 3 tablespoons sake
• 2 tablespoons mirin (Japanese sweet wine)
• 1/2 cup unsalted butter
• 1 tablespoon finely chopped garlic chives
Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season fillets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.
3. Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.
4. Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.
Wagyu Beef Steak Diane
Steaks
Yield 1 Portion
Ingredients
* 8 oz. Filet
* 4 oz. Shiitake mushrooms
* 2 oz. Finely chopped shallots
* 2 oz. Demi glaze
* 1 oz. Heavy cream
* 1 oz. Finely chopped scallions
* 1 oz. Brandy
* 1 oz. Cabernet wine
* 1 Tbsp. Unsalted butter
* Salt and pepper
* 1/2 oz. Olive oil blend
Method
1. Season beef with salt and pepper.
2. In a hot sauté pan add oil, blend, sear one side of the beef, then flip and sear the other side. Remove beef from pan and reserve on plate.
3. In same pan, sauté mushrooms and shallots, deglaze with brandy and red wine, then add cream.
4. Return beef to sauce. Garnish with scallions.
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