to find restaurants in the United States that sell real Kobe beef from Japan. Out of all the cattle raised on Wagyu farms, the ones that can pass as certified Kobe beef are fewer. Customize Japanese Miyazaki Wagyu Filet Mignon KOBE BEEF STYLE (2 per pack) Go back to product details. Also sold as: filet; filet mignon; fillet; chateaubriand (when cut as a large, center-cut roast feeding two or more); tournedo (when cut from the smaller, tapered section of the tenderloin closest to the rib primal). Why Are Kobe Beef Prices so high? In America, 90% of authentic Domestic Wagyu rate as USDA Prime, the highest possible rating afforded to beef. The USDA Prime Wagyu exceed the quality of other more common Prime steaks cuts. American Grass Fed. The expected Wagyu flavor, tenderness and marbling show up well in the Flat Iron, and because of this, Wagyu Flat Iron is growing in popularity and can be found served at top restaurants across the country. So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. In 1997, Japan declared wagyu a national treasure and banned any further exportation of cattle, which means they largely control the market on wagyu beef. Kobe beef is comprised of a highly prized strain of Wagyu called Tajima-Gyu, which are raised to strict standards in the prefecture of Hyogo. , breeders took extraordinary care. These luxurious steaks will definitely impress your friends and family at your next barbecue! Where it's cut from: The central section of the psoas major muscle in the short loin primal of the steer. Does authentic Kobe beef get made into burgers? Save the wagyu for a dish like yakitori-style beef skewers, or traditional Japanese dishes like shabu-shabu or sukiyaki that feature thinly sliced beef. Japan is the creator of Kobe beef. On average, wagyu beef can run more than $200 per pound (that’s $12.50 per ounce! Wagyu and Kobe are some of the most prized steaks in the industry, and with good reason. Because Kobe beef exemplifies everything that makes Wagyu better. Sources/Further Reading Technically, Kobe beef could get processed into burgers, but no steak enthusiast would turn delicious Kobe beef into burgers. The disease could also spread to humans, which is why the U.S. took such drastic precautions against imported beef. The roots of Wagyu’s superiority can be traced to the late 1800s. What is Kobe beef? The meticulous care of these cattle easily bump up the price. If you see burgers marketed as Kobe at the supermarket or in a restaurant, there’s a good chance that it’s not real Kobe beef they’re selling. Chicago Steak Company is also a seller of. Instead, you can check this site to find restaurants in the United States that sell real Kobe beef from Japan. Real Wagyu is definitely more expensive than other cuts, and the real stuff deserves the price tag. ), so what gives? In these countries, such cattle are referred to as, and are raised under controlled breeding programs, ensuring true Wagyu quality. Short Ribs. STAY STOCKED. Kobe cattle are generally fed the same diet as any Wagyu cattle. I made a deal with Tom, an avid wine drinker. And, since the majority of these cattle are only shipped within the country after slaughter, the prices can soar for those exclusive cuts that export to other countries. Thanks for visiting! In developing Wagyu cattle, breeders took extraordinary care. Wagyu require a year more growth than Western breeds, so they get 12 to 18 months more time to enjoy life before becoming steaks. During the 1880s, several breeds of European cattle were introduced to Japan and crossbred with native Japanese breeds. Not only does that fat produce the rich flavor of these steaks, but it also consists of mostly monounsaturated fat, which is actually heart-healthy! With a butter knife mignon ( the most classic steak options re buying is?! 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