Kobe Gyu

Kobe beef is a brand of Wagyu, and the standards this brand follows are amazingly strict and precise. In order to qualify as Kobe Beef:

The steer must be of the Tajima cattle breed, meaning a Japanese Black raised in the Hyogo prefecture in Japan.

Cattle must be born, fed, and processed in the Hyogo prefecture.

When graded, the score must be A4 or higher, with a BMS 6 or higher.

The gross weight of beef produced from one animal must be 470 kgs, (~1,036 lbs) or less.

Beef must be marked with a Japanese Chrysanthemum as part of their security system.

Beef must have fine meat texture and excellent firmness.

From Japan's Hyōgo Prefecture just to the left of Osaka. It is famous for being the main port where beef was exported around Japan and the world, hence why the term “Kobe Beef” is as famous as Wagyu Beef. Kobe must come from a male steer or virgin female cow. The cattle must also be 100% pure Tajima black strain Wagyu.

At Wagyu Ya, Niku Ou and Yakikami we are currently the only certified restaurants to sell Kobe beef in Victoria.

Kobe beef is prized for its flavour, marbling, and texture. It's buttery, smooth, melt-in-your-mouth texture and qualities make it different to any other meat on Earth

Delicate meat but a lot of Umami flavour. Kobe beef (fat) melts at 14 degrees, lower than human body temperature or room temperature. The meat is a delicacy, valued for its flavour, tenderness, and fatty, well-marbled texture.