What makes Kobe Beef so exclusive?

Kobe beef stands as the pinnacle of culinary excellence, representing more than 150 years of Japanese tradition, meticulous craftsmanship, and unwavering dedication to perfection. This extraordinary beef has achieved mythical status among food connoisseurs worldwide, earning its reputation as the most exclusive and sought-after protein on the planet.

Born in the mountainous Hyogo Prefecture of Japan, authentic Kobe beef comes exclusively from Tajima-gyu cattle, a bloodline that has remained pure for centuries. The city of Kobe, a historic port town, became the namesake for this remarkable beef when foreign traders first encountered it in the late 1800s. What began as a regional speciality has evolved into a global symbol of culinary luxury, protected by strict regulations that ensure only the finest specimens bear the coveted Kobe name.

The creation of Kobe beef is as much art as it is agriculture. Each animal is raised under extraordinary conditions in the Hyogo region, where traditional methods passed down through generations create an environment of unparalleled care. The cattle live stress-free lives, contributing to the development of the legendary marbling that makes Kobe beef instantly recognisable. This intricate web of fat, known as "sashi," creates the signature appearance that resembles fine marble artwork.

Only cattle meeting the most stringent criteria earn Kobe certification. The beef must achieve a marbling score of 6 or higher on Japan's 12-point scale, possess perfect colour and brightness ratings and come from cattle weighing between 230-470 kilograms. These standards mean that less than 3,000 head of cattle receive Kobe certification annually, making it one of the world's rarest food products.