Origins

Kobe beef comes from Japan. The Japanese Waygu cattle that provide Kobe beef were once used to pull plows and wagons to cultivate rice. In recent years, Waygu cattle have caught on with cattle growers in Australia and Texas because of the high price Kobe beef can command on the gourmet market.

History

Japanese Kobe beef developed its unique marbling and richness because Japan is an isolated island and travel is difficult. Each herd was self-contained. During the 17th, 18th and 19th centuries, the Japanese monarchy forbade any interbreeding of the Waygu herd to keep Kobe beef pure and regional.

Benefits

Kobe beef owes its popularity to its distinctive marbling, superior taste, tenderness and high monounsaturated fat content. Monounsaturated fat is healthier than the fat found in domestic beef.

Fun Fact

Although Kobe beef originated in Japan, the grain necessary to feed the Waygu cattle is expensive there. The Japanese now grow Waygu cattle in California, Texas and Australia, where grain is cheaper and demand is high.

Considerations

Waygu or Kobe beef is not a place designation; it is a genetically different product from other, less expensive forms of beef. Kobe beef is most frequently sold to restaurants because its extremely high price is prohibitive in supermarkets.

Source:

What Are They? Where Do They Come From?

Kobe Beef TED Case Study

Kobe Beef Fact Sheet

More Information:

Kobe Beef Fact Sheet