When it comes to premium Japanese beef, most epicureans’ general knowledge are confined to just Wagyu. But did you know that under the category of Wagyu lies several more species?
Many restaurants—outside of Japan—use the word ‘Wagyu’ and ‘Kobe’ interchangeably, which is inherently wrong. Here’s the thing: Every Kobe is Wagyu, but not all Wagyu is Kobe.
Wagyu basically refers to any Japanese cattle breed, whereas Kobe, on the other hand, refers to a specific black Tajima cattle that have been raised under strict conditions in Hyogo Prefecture.
From Matsusaka Beef to Ohmi Beef, here are The 5 Different Types of Premium Japanese Beef Worth Splurging On.
