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Wagyu and Kobe-style Wagyu Beef
Wagyu is a particular breed of Japanese cattle known for its intense marbling and high percentage of unsaturated fat. The meat is internationally renowned for its quality, enhanced flavour and tenderness. Eating beef in Japan is a relatively new phenomenon - these cattle were originally used as work animals. Wagyu beef is now farmed in many different parts of the world, including North and South America, Australia and the UK.
You may associate Wagyu beef with Kobe beef. To explain the difference - Kobe (pronounced 'Kobay') is arguably the most highly prized of all Wagyu beef types and comes from Kobe, Japan - hence its name. It is raised according to strict regional Japanese traditions, including distinctive feeding methods and isolation from other types of cattle. There appears to be some truth to the speculation that Kobe Wagyu are fed beer each day, undergo special massage and grooming techniques and are also hand fed. Kobe Wagyu is amongst the most highly prized beef in the world and is consequently very expensive.
As meat lovers ourselves, we can assure you that Wagyu beef is truly delicious. It has a richness of taste and texture rarely found in other beef products. It is well worth its price premium!
