All About Kobe Beef: A World Brand Born from Tajima Cattle
'KOBE BEEF' is wagyu the world admires. In truth it is a title allowed only to Hyogo's Tajima cattle that pass strict standards.
Kobe Beef is not a breed but a certified 'brand' of beef. Here we walk from the source cattle to the standards.
'Kobe beef,' 'Kobe meat' and 'Kobe Beef' all refer to the same certified brand.
The bloodline and standards behind the brand
Tajima cattle
Black wagyu raised mainly in northern Hyogo's Tajima area—the source of Kobe Beef, known for closed bloodline management.
Source:神戸肉流通推進協議会「神戸肉・神戸ビーフの定義」
Strict certification
Only Tajima cattle meeting standards such as meat-quality grade 4+, yield grade A or B and BMS No. 6+ marbling are certified as Kobe Beef.
Source:神戸肉流通推進協議会「厳しい認定基準」
Heifers and steers
Kobe Beef is limited to heifers (un-calved females) or steers, with upper and lower limits on carcass weight.
Source:神戸肉流通推進協議会「神戸肉・神戸ビーフの定義」
Certificate of Kobe Beef
Certified carcasses receive a certificate, with marks such as the 'nojigiku' seal guaranteeing quality and provenance.
Source:神戸肉流通推進協議会
Kobe Beef goes global
'KOBE BEEF' has become shorthand for premium wagyu abroad, growing into an exported, world-class brand.
Source:神戸肉流通推進協議会
Enjoyed teppanyaki-style
In Kobe many restaurants serve it teppanyaki or as steak, grilling before you to draw out the marbled flavor.
Source:Feel KOBE 神戸公式観光サイト
FAQ
How does Kobe Beef differ from Matsusaka and Omi beef?
They differ by region and certifying body: Kobe is from Hyogo, Matsusaka from Mie and Omi from Shiga—often named together as Japan's three great wagyu.
Is Kobe Beef raised in Kobe?
Fattening happens mainly within Hyogo (e.g., Tajima). 'Kobe' is a brand and distribution name, not necessarily the place of raising.