Japan, Kyoto, Kobe meat,
Are The Terms Kobe Beef And Wagyu Beef Interchangeable?
By Heidi Chaya
For as many ways the world eats beef, there are just as many confusing terms that can make it difficult to identify exactly what you’re eating. For example, Kobe and Wagyu, the world’s most expensive cuts of beef, are very similar, but there’s a key determining factor that makes them different.
You might be wondering if the terms Kobe and Wagyu can be used interchangeably — the answer is that all Kobe beef is Wagyu beef, but not all Wagyu is Kobe. Wagyu literally translates to “Japanese cow” and refers to breeds of cattle originating from Japan, although Wagyu cattle have been exported worldwide and crossbred with other breeds.
Kobe beef, on the other hand, may only be used to reference meat made from the black Tajima cattle of the capital city of the Hyogo Prefecture in Japan. Per Japan-Guide, Kobe beef is often eaten as thinly sliced raw meat bathed in broth or grilled on a hot metal plate.