Kobe beef is the rarest beef in the world. It comes exclusively from Tajima-gyu cattle born, raised and processed in Hyōgo Prefecture, Japan, meeting strict grading criteria including a BMS of 6 or above and a defined carcass weight. Only around 3,000 head qualify each year — making genuine Kobe one of the scarcest foods on the planet.
The term "Kobe" is widely misused outside Japan, with the label applied to beef that has no connection to Hyōgo Prefecture or the Tajima bloodline. Genuine Kobe can only be sold by licensed retailers, and every authentic piece carries a 10-digit identification number verifiable through the Kobe Beef Marketing & Distribution Promotion Association. FINE & WILD is the UK's only licensed online retailer of genuine Kobe beef — fully certified and traceable to the individual animal.
A5 Grading
Japanese beef is graded by the Japan Meat Grading Association. The letter (A, B or C) indicates yield — A being the highest. The number (1 to 5) indicates quality across marbling, colour, firmness and fat. A5 is the top of both scales.
Within that, the Beef Marbling Standard (BMS) measures marbling intensity from 1 to 12. All A5 Wagyu falls between BMS 8 and 12 — our Kobe sits at the top of that range. Each cut arrives with its traceable ID number linking it back to the individual animal.
Kobe vs. Wagyu
All Kobe is Wagyu, but not all Wagyu is Kobe. Wagyu is the broad category covering all Japanese beef cattle breeds. Kobe is a specific sub-designation within Wagyu, restricted to Tajima-gyu cattle from Hyōgo Prefecture that meet additional grading requirements. Think of it like Champagne and sparkling wine — Champagne is sparkling wine, but only from one specific region under specific rules.
Both A5 Wagyu and A5 Kobe deliver exceptional marbling, tenderness and flavour. Kobe tends to have a slightly finer, more delicate fat texture, and many enthusiasts describe the flavour as marginally more refined. The premium on Kobe reflects its extreme scarcity and the prestige of the designation rather than a dramatic difference in eating experience. Both are extraordinary.
The Cuts
Sirloin
The classic Kobe cut — the fullest expression of marbling, with the signature melt-in-the-mouth experience. Rich, intensely flavoured and visually spectacular.
Ribeye
The deepest, most robust beefy flavour of any Kobe cut. Intense marbling distributed differently from sirloin. For maximum flavour impact.
Fillet
The most tender cut — less visible marbling but extraordinary tenderness and a clean, elegant flavour. Leaner than sirloin; benefits from a spoonful of Wagyu tallow in the pan.
How To Cook
Kobe needs a different approach to standard steak. Bring to room temperature, season with salt only, cook in a very hot pan, turn frequently. Medium-rare to medium is the sweet spot — cooking too rare doesn't allow the intramuscular fat to melt properly.
For sirloin and ribeye, no additional fat — the steak renders its own. For fillet, add a spoonful of Wagyu tallow. As a guide, a 300g sirloin takes 3 to 4 minutes total in a very hot pan. Aim for a core temperature of at least 50°C. Rest five minutes before serving.
Delivery & Defrosting
All Kobe is delivered frozen via IQF (individually quick frozen) — a deliberate quality decision, not a compromise. IQF freezing locks in freshness immediately after butchery, and Japanese A5 defrosts with the same quality as fresh, thanks to the high fat content.
Thaw overnight in the fridge on a plate covered with cling film. A 2cm sirloin can thaw on the countertop in 45 minutes if needed.
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.
