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True Wagyu beef comes from one of only four breeds of Japanese beef cows, all in Japan. There is not a lot produced and the Japanese are very restrictive of the amount that is exported. In the US, only nine restaurants are authorized to serve it. I don't know what they have to do to become "certified". A famous steak restaurant in New York (Peter Luger's) served what they labeled as Wagyu, but had to cease and desist when it was learned that it wasn't the real thing.
A few Wagyu bulls have been imported into the US and are crossed with top quality Angus cows. The product is called American Wagyu, but it's not the real thing.
I don't know why the market is so tight with Wagyu, but it probably has to do with market control, price, and exclusiveness. I guess it's like Ferrari (and similar) cars; few are produced, they are of high quality, and they are expensive.
Just curious, what do you consider to be "true" Wagyu?
I'll answer that as I understand it.
Wagyu beef comes from Japan using one of the four breeds of blackJapanese cattle. The bloodlines of those cattle go back ages and are as carefully recorded as the British Monarchy. Some of this meat IS exported to other countries including the US. The meat from those cows are what I would define as "true" Wagyu. (There is a rating system for Wagyu beef that has something to do with the marbling of the meat. I've long since forgotten how the entire system works, but the highest grade Wagyu will never reach the US because the FDA has some kind of issue with it.)
With the exception of that little bit of imported wagyu from Japan, all wagyu we get in the US is a cross bred of Angus cattle and the Japanese breeds.
I've had both. The Japanese Wagyu was absolutely better than the US, but what we get in the US is still pretty damn good. (Though I think it's damn silly to grind it up to make hamburgers. ) I have not had Kobe beef - and never will due to the price. I also doubt I'll ever go to Japan again.
Kobe is one type of Waygu - specifically from the Kobe area of Japan. Technically, There is no such thing as US Kobe beef. (Sort of like there's no such thing as US Champagne.)
Kobe is one type of Waygu - specifically from the Kobe area of Japan. Technically, There is no such thing as US Kobe beef. (Sort of like there's no such thing as US Champagne.)
Kobe beef and Wagyu are different breeds, I thought. And yes, Kobe can't actually come to America (any more). So the highfalutin' eat Wagyu. Either way it's all "topper".
Kobe beef and Wagyu are different breeds, I thought. And yes, Kobe can't actually come to America (any more). So the highfalutin' eat Wagyu. Either way it's all "topper".
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