Why is it said that 'all Kobe beef is Wagyu, but not all Wagyu is Kobe beef'?

Okay, this question is actually quite easy to understand with a simple analogy. Let's break it down step by step.

Why is it said that 'All Kobe Beef is Wagyu, but not all Wagyu is Kobe Beef'?

Hey there! That's a great question, and one that confuses a lot of people. Think of it like the relationship between "Champagne and sparkling wine", and it becomes clear instantly.

All Champagne is sparkling wine, but only sparkling wine produced in the Champagne region of France using specific methods can be called "Champagne".

The relationship between "Wagyu" and "Kobe Beef" is exactly the same.

Step 1: First, understand what "Wagyu" is

The term "Wagyu" is quite literal:

Wa (和): Represents Japan.
Gyu (牛): Means cattle/cow.

So, "Wagyu" literally means "Japanese cattle". It doesn't refer to all cattle in Japan, but specifically to a few distinct, indigenous Japanese breeds raised for beef. There are four main breeds:

Kuroge Washu (Japanese Black): This is the primary and most famous breed. The top-tier Wagyu we hear about mostly belongs to this type.
Akage Washu (Japanese Brown)
Mukaku Washu (Japanese Polled)
Nihon Tankaku Washu (Japanese Shorthorn)

Therefore, you can think of "Wagyu" as a "large family" or a "species classification". Any cattle belonging to these breeds can be categorized under the broad umbrella of "Wagyu".

Wagyu is renowned for its signature marbling (intramuscular fat)

Step 2: Now, let's look at "Kobe Beef" (Kōgyū)

Now, let's talk about "Kobe Beef". It is not a cattle "breed" itself, but rather a "brand", or more precisely, a "geographically protected designation" product.

Just like Champagne mentioned earlier, to be called "Kobe Beef", the meat must meet a series of extremely strict, even demanding conditions. If any single condition isn't met, even if it's a Wagyu of the purest bloodline, it cannot be called "Kobe Beef".

These conditions include, but are not limited to:

Pure Bloodline Required: Must be purebred Tajima-gyu cattle originating from Hyogo Prefecture. "Tajima-gyu" is a particularly excellent lineage within the "Japanese Black" breed.
Exclusive Origin: Must be born in Hyogo Prefecture, raised by designated farmers there, and processed at designated slaughterhouses within Hyogo Prefecture. If it leaves Hyogo, it cannot be called Kobe Beef.
Must be Virgin Heifers or Steers: This ensures the tenderness of the meat and purity of flavor.
Top-Tier Grading Required:
- Japan has a strict beef grading system, from C1 to A5, with A5 being the highest. Kobe Beef must achieve a meat quality grade of A4 or A5.
- The Beef Marbling Standard (BMS) score (measuring fat distribution) must be Level 6 or higher (out of 12).
Weight Restrictions: The entire carcass must fall within a specified weight range – not too fat, not too lean.

Only Tajima-gyu that simultaneously meets all of the above conditions, and passes rigorous inspection and certification by the official association, receiving the chrysanthemum-shaped seal representing Kobe Beef, can officially be sold as "Kobe Beef".

This chrysanthemum seal is Kobe Beef's ID card

Conclusion: In a nutshell

Wagyu is a family of breeds, referring to specific Japanese cattle types.
Kobe Beef is a premium brand within this family, with strict geographical origin and quality certification standards.

Therefore: For a cow to become "Kobe Beef", it must first be "Wagyu" (specifically the Tajima-gyu lineage) – that's the prerequisite. This explains "All Kobe Beef is Wagyu".

However, a "Wagyu" cow, if it wasn't raised in Hyogo Prefecture, or if its meat quality grade doesn't reach A4, cannot be called "Kobe Beef". It might be called "Matsusaka Beef", "Omi Beef", or branded beef from another region, or simply sold as regular Wagyu beef. This explains "Not all Wagyu is Kobe Beef".

Hope this explanation makes sense! Next time you're at a Japanese restaurant, you can casually show off this knowledge to your friends.