Kobe refers to cuts of beef from the black tajima-ushi breed of Wagyu cattle, raised according to strict Japanese tradition. The meat is considered to be a delicacy, renowned for its flavor, tenderness, and fatty, well-marbled texture. Although the meat is Wagyu, the term Kobe Beef comes from the region in Japan where the cattle is raised, Kobe Japan
The Wagyu cattle that produces Kobe Beef were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consumption became more prominent in society, famers began hiring workers to massage the animals’ backsides to improve meat quality. Because of the mountainous topography of the islands of Japan, small isolated breeding areas developed that maintained qualities of meat that differed significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques which resulted from limited land availability led to distinguishing features that make the meat superior in marbling and therefore flavor.
As a server, I enjoy telling my guests about the raising practices used to make Kobe Beef, which usually results in laughter and the typical “I wish I was a Kobe cow” joke. Wagyu cattle live a luxurious life; they eat organic grains, drink Japanese beer and sake mash, and even listen to tranquil music while getting daily massages. The life of a Wagyu cow would be amazing, until the end that is.
“Wa-“ means “Japanese,” and gyu” means “cattle.”
When purchasing Kobe Beef, the buyer gets an ink stamp of the cattle’s nose.
Cattle hides are also brushed with Sake, which improves the apperance of their coat and assists in tenderizing the meat.
aja features Kobe Strip as a daily special for $18/oz with no minimum or maximum, giving you the option to try a little or indulge yourself. Also, we offer an 8oz Wagyu burger and Kobe Sliders on our Snak-Bar and lunch menu.