Kobe and Wagyu beef are synonymous with luxury and culinary excellence. While they share many qualities, there are subtle differences that set them apart. Both varieties offer an exceptional taste and ...

If you're not a meat connoisseur, you might not know the difference between wagyu and Kobe beef. Lucky for you, we're here to break it down.

In 2002, one Matsusaka cow sold for 50 million yen, or roughly $400,000. However, the best-known cut of wagyu is Kobe beef, which comes from the city of Kobe in Hyogo Prefecture and is made ...

Wagyu, also known as Kobe beef, is an expensive cut renowned for its taste, tenderness and juiciness, and for its marbled fat, something that lends it an extra succulence. Many stories claim that ...

The finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees lower than Kobe. These cows are so valuable that in 2002, one fetched 50 million yen, over $330,000 ...

In the overall prefecture, about 1,250 schools, both public and private, have served students lunches using the prefecture’s specialty wagyu, including Kobe beef. Other prefectures have served ...

Wagyu beef is graded on its quality, and A5 is the best. The meat is evaluated for color, marbling, yield, firmness, and texture. Wagyu beef’s quality is measured on a grading system comprised ...