What are the extremely strict conditions required to become 'Kobe Beef'?

Japanese Wagyu BeefKobe BeefBeef StandardsFood CertificationAgricultural Standards
Created At: 8/10/2025Updated At: 8/18/2025

Hello! When people hear "Kobe beef," their first thoughts are usually "expensive" and "delicious." But few know that for a cow to earn the title "Kobe beef," the process is tougher than getting into a top university. It's not a breed; it's a brand—a prestigious "honorary title" earned only after passing rigorous selection.

Let's delve into what a cow must go through to become the star of the show: genuine "Kobe beef."

## Want to be "Kobe Beef"? Pass These Tests First!

Think of this process as an ultra-strict "beauty pageant." From birth to the dining table, every step carries the risk of elimination.

Round 1: Noble Birthright — "Pedigree Certification"

Not just any Japanese cow qualifies. To enter the competition, you must be the "top student" among the elite.

  • Breed must be "Tajima-gyu": This is the most basic and non-negotiable requirement. Tajima-gyu is a famous bloodline within Wagyu, renowned for its superior genetics, especially its ability to develop beautiful marbling.
  • Must be born in "Hyogo Prefecture": You must be a native "Hyogo baby." Tajima-gyu born elsewhere, no matter how good their genes, are immediately disqualified.
  • Must be a "virgin cow": To ensure pure and tender meat, only female cows that have never given birth or castrated male bulls are eligible.

Simply put: Only purebred Tajima-gyu born in Hyogo Prefecture (and still virgins) qualify for the next round. Remember: All Kobe beef comes from Tajima-gyu, but not all Tajima-gyu become Kobe beef. This is just getting your foot in the door.

Round 2: Elite Upbringing — "Premium Rearing"

With your entry ticket secured, your entire upbringing must be "model student" caliber.

  • Must be raised in "Hyogo Prefecture": From birth until slaughter, the entire "bovine life" must be spent within Hyogo Prefecture.
  • Must be raised by "certified farmers": Not just anyone can raise them. Farmers must be certified by the Kobe Beef Marketing & Distribution Promotion Association. They possess the expertise and techniques to raise the cattle optimally.
  • Specific growth cycle: The typical rearing period is between 28 to 60 months, ensuring peak flavor and fat development.

Simply put: This cow must be "premium-raised" by experts in Hyogo Prefecture, enjoying a customized growth plan to ensure it's in peak condition for its "final exam."

Round 3: The Final Exam — "Ultimate Judgement"

This is the most brutal round. After slaughter, the meat undergoes a series of extremely strict evaluations. Fail one, and all previous efforts are wasted.

  1. "Marbling" Grade (BMS - Beef Marbling Standard)

    • This is the most famous standard, referring to the "marbled meat" where fat is evenly distributed within the muscle fibers, creating a marble-like pattern.
    • Non-negotiable requirement: BMS must be Grade 6 or higher (out of 12).
    • Below Grade 6, even if other criteria pass, it can only be called "Tajima-gyu," not "Kobe beef."

  2. Meat Quality Grade

    • Japanese beef is comprehensively graded from 1 to 5 based on fat distribution, meat color, meat firmness, and fat color.
    • Non-negotiable requirement: Meat Quality Grade must be 4 or 5.

  3. Yield Grade

    • This measures the usable meat yield from the carcass, graded A, B, or C.
    • Non-negotiable requirement: Must be Grade A or B.

  4. Weight Limit

    • The carcass weight (excluding offal, etc.) must fall within a specific range—neither too heavy nor too light. For example, females must be under 499.9kg, bulls under 499.9kg. This ensures fine meat texture.

Simply put: Only Tajima beef that simultaneously meets the three core criteria—"Yield Grade A or B" + "Meat Quality Grade 4 or 5" + "BMS 6 or higher"—passes the ultimate test.

The Final Step: The "ID Stamp" — Official Certification

Beef that passes all tests receives a special seal—the "Nokogiri chrysanthemum" (the official flower of Hyogo Prefecture). Additionally, every piece of Kobe beef sold comes with a "Kobe Meat Certificate" featuring a unique 10-digit identification number. This number allows you to trace the cow's entire life history, including birthplace, parents, and rearing farm.

(This is an illustration; the actual seal is stamped directly onto the beef)

## In Summary: It's Like the "Bovine Olympics"

So, you see, becoming "Kobe beef" is no easy feat:

  1. Noble birth: Must be purebred Tajima-gyu born in Hyogo Prefecture.
  2. Impeccable record: Must be a virgin cow, raised exclusively in Hyogo Prefecture by certified experts.
  3. Top graduation scores: Must achieve the highest standards for meat quality, marbling, and yield.
  4. Official certification: Must receive the chrysanthemum seal and ID certificate.

Roughly 7,000 Tajima cattle are slaughtered annually, but typically only around 5,000 earn the Kobe beef certification. This one-in-three rejection rate is precisely why it's so precious and expensive.

So next time you see "Kobe beef" on a menu with a hefty price tag, you'll know why. It represents countless strict standards and immense effort!

Created At: 08-11 00:07:37Updated At: 08-11 01:36:03