Know Your Kobe


As a public service to patrons of high-end steakhouses (Barclay Prime, Creed’s The Palm—we’re looking at you), here’s a quick guide to the twisted etymologies of Kobe and Wagyu beef, courtesy of Travel + Leisure’s Charlotte Druckman:


Wagyu: A Japanese breed known for the abundant marbling of its flesh (must be the beer-and-rice diet the steers are fed).Kobe: A specific strain of Wagyu from Hyogo Prefecture, of which Kobe is the capital. Ranchers up the ante on the royal-treatment diet with a regimen of deep-tissue massages. (What, no pedicure?)Washu: A broad category of crossbred American Angus and Wagyu cows, of varying quality. It’s often labeled Kobe, somewhat misleadingly, on American menus.Australian Wagyu: A top-quality strain of Wagyu, these cows are actually being exported (repatriated?) to Japan—and their beef sent as far away as Great Britain.American Wagyu: Technically, a misnomer. So far, the USDA has not certified any homegrown cow as being 100 percent Wagyu—but the price tag likely won’t reflect this. Let the beef-eater beware.


As a public service to patrons of high-end steakhouses (Barclay Prime, Creed’s The Palm—we’re looking at you), here’s a quick guide to the twisted etymologies of Kobe and Wagyu beef, courtesy of Travel + Leisure’s Charlotte Druckman:

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Know Your Kobe