In our last blog article we tried to put some light on the difference between Wagyu and Kobe Beef (Click here to read the article). As this whole Wagyu topic (American Wagyu, American Style Kobe Beef etc.)  is still very complex, we decided to break it down into different articles, so we can dive deeper into each sub topic without overstraining you with too much information in one blog post.

After having explained the difference between Wagyu and Kobe Beef we now have a look at the so called “American Wagyu”, also known as American Style Kobe Beef, which can be found all across the US and even in Europe.

“American Japanese Cattle”

As “Wagyu” is Japanese and can be translated with “Japanese Cattle”, “American Wagyu” literally means “American Japanese Wagyu”.

The History of American Wagyu

The original Wagyu breed has a long tradition and history of over 3,500 years. The American Wagyu Beef history is much younger. In 1976 the first two black and two red full blood wagyu bulls were shipped to the US from Japan by Morris Whitney and were the origin of the American Wagyu breed. The two black bulls (Mazda and Fuji) originally came from Tottori and Hyogo Prefecture. If you read our article about the difference between Wagyu and Kobe, you should know by now that Japan consists of 47 prefectures and beef from Hyogo prefecture is typically declared as Kobe beef. The two red bulls (Rueshaw and Judo) were imported from Kumamoto Prefecture. After taking semen collections by the Colorado University they were bought by Wagyu Breeders Inc. and joined to Angus, Holstein, Hereford and Brangus cows in Texas. That’s when the breeding of American Wagyu started.

By 1991 there were less than 300 Wagyu crossbred females of breeding age that contained 75% of Wagyu genetics or higher.

In 1989 the Japanese began to reduce their tariffs on imported beef and encouraged U.S. producers to produce a high quality product for Japanese meatlovers. As original Kobe Beef was very expensive and hard to get even in Japan, this American Wagyu, also known as American Style Kobe Beef, was a great alternative for the Japanese.

In the 1990s several importations of quality Wagyu took place. All importations were bulls, heifers, semen and calves. Find them as follows:

  • 1993: Mannet Company Ltd. exported the first shipment of full blood females along with two more bulls. One of the bulls named Michifuku is thought to be the most important bull to ever leave Japan and was formally the #1 marbling bull in the US Sire Summary.
  • in 1994 Japanese Venture Partners imprted 3 black bulls, 10 black heifers and 2 red heifers to the United States.
  • In the same year Mannet Company Ltd. also exported 2 black bulls and 8 black heifers.
  • Also in 1994 3 red bulls, 9 red heifers and 6 red calf born were imported by Marie Wood, respectively artificial inseminated.
  • 1995: Takeda Farms sent 5 black bulls and 35 heifers to the US.
  • 1997: 3 black bulls and 84 black heifers were imported by Chris Walker of Westholme.
  • Takeda Farms again exported 6 black bulls to the United States.
  • The last importation of Wagyu cattle was recognized in 1997 by Mannett and consisted of 1 black bull and 9 black heifers.

In total there were less than 200 importations of Wagyu cattle until the export ban for Wagyu in Japan was put back in place and since then no more full blood genetics have ever left Japan again.

American Wagyu today

In 1990 the American Wagyu Association was in incorporated in Texas and serves to register Wagyu cattle in the US. Today there are about 30,000 Wagyu influenced cattle in the US. Due to crossbreeding, fewer than 5,000 are 100% full blood Wagyu, which means that they can directly be tracked back to their Japanese ancestry.

There are concrete guidelines when to be called Wagyu Beef and when not. To be called American Wagyu Beef  it has to contain at least 50% Wagyu. This is the most common type in the US. But there are of course higher grades as well. With 75% Crossbred Wagyu it is classified as F2. The higher the percentage , the more prevalent the inherent qualities of Wagyu are, such as intense marbling, which gives the beef the tenderness and flavor its famed for.

American Wagyu is beyond prime

Even though the grading system of beef is so complex that we would need another article to cover this topic, I would like to slightly tap the surface of this topic.

The US Department of Agriculture defines three beef grades:

  1. Select (most common in the US)
  2. Choice
  3. Prime

Wagyu normally fits into the prime beef category (which is the best and least common one), but 100% full blood wagyu can have marbling levels 2-5 times higher than the highest level considered in USDA grading. Therefore Wagyu is just better than the grading system allows 😉

 

The History of American Wagyu

 Sources: American Wagyu Association, Wagyu International, Lone Mountain Wagyu, Lone Mountain Cattle, Reserve Cattle Company

If you are a meatlover like we are, you have probably heard of Wagyu and Kobe beef as one of the best in the world. Right? And you probably know that Wagyu beef is intensely marbled wit softer fat and therefore has a very unique look and tender flavor compared to all other beef types. But do you also know the difference between Wagyu and Kobe? No? Then you should continue reading and pick up some knowledge only real experts know.

All Kobe is Wagyu, but not all Wagyu is Kobe

First of all we start with the basics. And this is the name respectively the translation. “Wagyu” literally means “Japanese cow”.  So the Japanese word “Wagyu” consists of two parts. The first one “Wa” can be translated as “Japanese style”. The second one “Gyu” means “Cow” or “Cattle”.  So basically Wagyu just means that the beef is from Japan, not more and not less. But now we are getting closer 🙂

Wagyu (Japanese cattle) consists of four different types:

  • Japanese Black (Tajima-Gyu)
  • Japanese Brown (red)
  • Japanese Poll
  • Japanese Shorthorn

Do you know what Kobe stands for? Probably not 😉
Kobe is the capital city of Hyogo Prefecture in Japan, which can be compared to a US state but much smaller in size as Japan is pretty small compared to the US in general.

This is why Kobe beef only comes from Hyogo Prefecture in Japan and only from Japanese Black Cattle (Tajima-Gyu) which is a Wagyu breed. Therefore we can say: “All Kobe is Wagyu, but not all Wagyu is Kobe.”

Now you think this is it? You are wrong. It is much more complex. Watch out.

What exactly is Kobe Beef?

We already found out that Kobe beef has to come at least from Hyogo Prefecture in Japan. Furthermore there are rigorous standards for marbling, quality, weight and more to be officially certified as Kobe beef. A real Kobe must be born, raised and processed in Japan, so it is really hard to find outside of Japan. To give you a dimension of how rare Kobe beef is, check this out. We have appr. 1.5 billion cattle in the world, but only about 3,000 of them can officially be certified as Kobe. The whole process is documented so precisely and exports are regulated in detail, every peace of meat can be traced back to the farm, herd and even the cow it comes from. As mentioned above there are precise standards of Kobe beef which need to be met to call beef Kobe beef:

  • Breed of cattle is pure lineage Tajima (Tajima-Gyu), between 28-60 months of age, born, raised and slaughtered in the Hyogo Prefecture of Japan.
  • Certified as having a yield score of A or B.
  • Japanese Meat Grading Association quality score of 4 or 5.
  • BMS score of 6 and higher on the Tajima-Gyu marble grading scale of 1-12.
  • Has the “Japanese Chryanthemum” seal officially certifying as Kobe Beef.

 

Kobe Beef Yield Score

Check the origin of the Kobe Beef online

“Kobe Beef”, “Kobe Meat” and “Kobe Cattle” are registered trademarks in Japan, but the US does not recognize these trademarks. This means that the term “Kobe” can be used in the US by every restaurant and retailer without its original meaning. Therefore you will most likely find American and Australian Wagyu beef in the US declared as Kobe Beef.

To make sure you really get Kobe Beef in the restaurant or at the supermarket ask for the 10-digit number on each piece of meat to trace back its origin. Enter the number von this website (it’s in Japanese) to track the meat when you are about to buy it. So nobody will be able to sell you wrong Kobe Beef again!

Enjoy your next Kobe Beef 🙂

If you want to have more infos about Wagyu and Kobe Beef check out the following chart:

The Difference between Wagyu and Kobe Beef

Source: Lone Mountain Wagyu

 


“How can I make the perfect steak?”

A lot of people always ask: “How can I make the perfect steak?” This is a pretty tough question as it cannot be answered within a few words and is a more complex question than you think. When trying to make the perfect steak there are a lot of variables that have a strong impact on the outcome. And furthermore, we need to first make clear what the perfect steak is. So here is our guide to the perfect steak.

To answer the question on the perfect steak we first need to break down the whole process to three single steps that have the strongest impact on how good a steak will taste. These are:

  • The Quality
  • The Cut
  • The Cook

These three variables determine the final result the most. Therefore it is mandatory to dive deeper into every part to understand its impact and how to choose the perfect mix to prepare the perfect steak.

The Quality

Before starting in the kitchen or at the grill you have to put an eye on the quality of the meat. It is easy to make a prime beef taste bad, but it is very hard to make select beef taste awesome. Therefore you should first of all think about the quality of the meat you buy. Out tip: Go for the prime beef!

The Cut

Deciding on the beef cut is much tougher decision than on the quality. Everybody has a different taste and preference. Therefore it is hard to recommend you the perfect cut. But as this is our blog and we like tender beef, we would go for the short loin as this is the most tender cut of the beef. But that does not mean that other parts like the rib or the flank cannot be taken into consideration when making the perfect steak. If you want to read more about beef cuts, check out this blog article.

The Cook

The third important variable in our guide to the perfect steak is the cook! It means how long you put in on the grill and how tender it will be in the end. Some people just eat beef well done, but we can just discourage you from doing so. Even medium well would take to much aroma and tender from the steak and it make not become the perfect one. Therefore we recommend to either cook it medium or medium well to make the perfect steak.

If you are a fan of a more visual explanation or a sheet to print it out, please find your guide to the perfect steak in following graph.

Try to make your perfect steak and let us know how it worked out.

your guide to the perfect steak

Graph source: visual.ly


Describing the different beef cuts is not as easy as you might think. As all of us have probably heard of filet, rib, flank, roastbeef etc. But do you know where exactly it comes from? And if this is the American, British or Argentinian cut you are talking about? Probably not. Therefore I would like to give you a short overview on the different cuts and will further explain the differences between the pieces of a beef.

The most common beef cut people take into consideration when talking about pieces is the American cut. Just to be precise, the cut has nothing to do with the origin of the beef, whether it is an American, Wagyu or Irish Angus beef. It just describes a way of defining the pieces of a beef.

Besides the American beef cut, a lot of other kitchens have their own names for beef pieces and sometimes it means something completely different than in the American cut. So my advice: Always ask the waiter or salesperson for the exact translation into American cut to be sure you really get what you want unless you are familiar with the respective language and cuts to make sure you get exactly that piece of beef you are looking for.

The other most common beef cuts are:

  • Argentinian cut
  • Brazilian cut
  • Dutch cut
  • French cut
  • Portuguese cut
  • Turkish cut
  • UK cut

To make you a better man and a more accurate connoisseur of beef, I have following chart for you. This one shows all different pieces of a beef and the kind of steak you get from there. 

American beef cuts

 

Find another great beef chart right here!