Kobe

Kobe Beef is singularly recognized throughout the world as an icon of Japan and as one of the world’s most sought-after culinary treasures. There is only one Kobe Beef, and it is known throughout the world for its exceptional quality and its high standards. Kobe Beef is bred from only 12 master bulls of the Tajima bloodline, a subset of Kuroge Washu, and is raised by a handful of farmers in Hyogo prefecture. In order to qualify for designation as Kobe Beef denoted by the Japanese chrysanthemum, Kobe Beef must achieve a grade score of A4 or A5 by the Kobe Beef Association. Read more on our blog.

The tightly-controlled regional farmers and processors that handle Kobe Beef produce only 5,500 qualifying head of cattle per year, only 10% of which are made available for export overseas. If you would like to try the one and only Kobe Beef, there are only 37 restaurants in the U.S. that are licensed to serve it. Thanks to our nomination and acceptance into Japan’s exclusive certification program with the Kobe Beef Association — which builds upon our years of work with Japan’s top Wagyu regions, including Kagawa Olive Wagyu, Miyazaki-gyu, Hokkaido Wagyu, Kagoshima Wagyu and others — we are able to offer it on Crowd Cow.

The aura surrounding Kobe Beef stems from its meticulously controlled quality standards and zealously guarded distribution. The Kobe Beef Association exerts control over every aspect of its creation.

Every cut of certified Kobe Beef originates from 12 ‘super father’ Tajima bulls who are chosen by the Hyogo government, and whose offspring are raised by a handful of farmers within an officially designated geographic region. The best of these offspring, which are rated A4 or A5 by sanctioned auctioneers, receive the Japanese chrysanthemum “Nojigiku-han” mark — a symbol of authenticity.

The Kobe Beef Association qualifies and hand-approves auctioneers, distributors and retailers, including Crowd Cow, to sell this small amount of luxurious beef. Read more on our blog.

To officially qualify as “Kobe Beef”, the cattle must be graded through a meticulous 8-point certification process. Cattle must be of the Tajima bloodline (a subset of the Kuroge Washu breed); be born and raised in Hyogo prefecture by farmers who are nominated and accepted into the Kobe Beef association; be professionally rated by member organization inspectors; and must achieve at least an A4 or A5 score for meat and marbling quality. At Crowd Cow, we offer only the upper end of Kobe Beef, A5 rated cuts. Read more on our blog.

Yes, you will receive a digital copy of the certificate with your order. In Japan, all cattle are registered with a certificate indicating the farm, family tree and date of harvest, among other things. This year, for Kobe Beef, we have obtained only two animals and therefore only two certificates. You will receive a digital copy of one of these certificates along with the cuts of meat of your purchase.

Kobe Beef is as much an experience as it is a meal. We suggest sharing this singularly outstanding food with others, and to experience each the delicate, umami-packed bite one person at a time. Simply grill each strip on a stainless steel pan using high heat and without any oil, searing the outside until a crust forms and cooking just enough to melt the interior fats. A pinch of fine sea salt is recommended to bring out Kobe Beef’s natural flavors. Read more here.

Contrary to popular belief, the magnificent marbling and exceptional taste of Kobe Beef comes mainly from its unique genetics — the Tajima bloodline subset of the Kuroge Washu breed, native to Japan and raised in Hyogo prefecture. Although each farm’s practices vary, maintaining each animal’s well-being and nutrition is an essential part of every Kobe Beef farmer’s core focus. However, massages or feeding the animals beer or sake is most certainly not a part of any farmer’s routine.

Yes! In fact, we have the world’s only Japanese Wagyu membership, which gives you FREE shipping, plus early access to debuts like Kobe Beef.