Japanese Wagyu Striploin/New York Steak A5

Kobe beef is an elite wagyu from the Tajima strain of Japanese black cattle. By reason of that, Kobe beef is comprised of a very particular strain of Wagyu beef "Tajima-Gyu" that is raised to strict standards in the prefecture of Hyogo: rules set out by the Kobe Beef Marketing and Distribution Promotion Association. 

Definition of Kobe beef is very closely associated with "Tajima-Gyu." Kobe beef should be selected from Hyogo-Produce Tajima Beef, and derives solely from Tajima-Gyu steers or heifers and only 3,000 are certified annually. Therefore, of the nearly 2 million Wagyu cattle in Japan only 3000 a year are brought to market as "Kobe Beef."

To be classified as Authentic Kobe Beef:
1. Bullock (steer) or virgin cow. 2. Tajima-Gyu born within Hyogo Prefecture.
3. Fed on a farm within Hyogo Prefecture. 4. Meat processed within Hyogo Prefecture.
5. Marbling rating (BMS) of 6 or higher on a 12-point scale.
6. Meat quality rating of 4 or higher on a 5-point scale. 7. An overall weight not exceeding 470 kg.

Wagyu, simply translated, means "Japanese cattle," therefore, "Wagyu" refers to any cattle that is bred and raised in Japan, and Wagyu can be used to describe any of the four Japanese breeds of cattle: Black, Brown, Poll, and Shorthorn. In contrast, to be certified Kobe beef, the cattle must be Japanese Black and pure Tajima-Gyu. Also, the cattle must be bred, raised and slaughtered in the Hyogo prefecture of Japan. The distinctive difference comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders.

Kobe beef is a breed with a unique genetic predisposition to marbleizing itS intermuscular fat, inside the muscle tissue, and that intense marbled beef has become synonymous with "Kobe beef" and symbolic of the best meat in the world as a delicacy, valued for its flavor, tenderness, and fatty, well marbled texture.