A5 Japanese Wagyu Kobe Sirloin Steak BMS 9

Kobe beef refers to a rare and highly coveted type of Wagyu beef. 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. The diligent process of the Japanese farmers produces exquisite marbling, and this in combination with the superior genetics of the Kobe breed, produces a beef unlike any other.

Origin: Japan

Breed: Wagyu Kobe

Finish: High-quality grain (corn and rice straw)

Prefecture: Hyogo

Grading: 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, the brightness of the meat; texture, and the brightness of the fat.

Quality Source: A5

Marbling Score: BMS 9

Weight: 200 grams

*This product is frozen and could begin to thaw out during the delivery process. We do not advise refreezing it once you receive it.