Kobe Japanese Wagyu Sirloin A5 BMS 8
Kobe, in short, is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).
So what sets Wagyu apart from other kinds of cattle? And what makes Kobe beef so special that it regularly commands the highest per-pound prices on the market?
The difference comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders.
Japanese Grade: A5. Yield grade (A to C) is the ratio of meat to the total carcass weight. Meat quality grade (1 to 5). The four criteria are: fat marbling, brightness of the meat; texture and the brightness of the fat.
Beef Marble Score: 8
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A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.