Japanese Kobe Beef A5 Sirloin Steak — BMS 8–12
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No cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyōgo Prefecture, Japan. Even among Tajima-Gyu (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title "Kobe Beef". Calves are given only the very best feed — rice straw, maize, barley, and other cereals — and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months. The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.
Sirloin is the classic Wagyu cut and the fullest expression of what Kobe marbling can achieve. The fat-to-meat ratio is generous, the flavour is intensely rich with deep umami, and the visual impact is striking — the signature snowflake marbling of the Tajima bloodline at its most spectacular. Kobe is the most famous and most controlled beef designation in the world. Only around 3,000 head qualify each year, making it one of the rarest foods on the planet. The distinction from standard A5 Wagyu lies in the Tajima bloodline's finer, more delicate fat texture and a flavour that many describe as marginally more refined.
Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.
Producer: FINE & WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef. Our credentials can be verified through the Kobe Beef Marketing and Distribution Promotion Association. FINE & WILD sources directly with no intermediaries or wholesalers and has been importing authentic Japanese Wagyu and Kobe beef since 2015.
Storage: Our Kobe steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Kobe beef, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.
Authenticity: All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase here.
