by John Zienkosky

Created on: March 25, 2009   Last Updated: March 26, 2009

It is doubtful that there is very much true Kobe beef anywhere in the United States. True Kobe beef is harvested from the black Tajima-ushi breed of Wagyu cattle and these must be raised according to strict tradition in the Hyogo Prefecture in Japan.

In addition, Kobe must come from one of only five slaughterhouses in Hyogo as well. The cattle must be Bullocks (castrated) or virgin. This way the meat is considered "Pure". What passes for Kobe beef today in America is a domestically raised Wagyu crossed with an Angus breed. Indeed, between September 10th, 2001 and December 12th, 2005, Kobe imported beef from Japan was banned in the US due to the discovery of Mad Cow Disease.

One of the main reasons that US producers began to make a "Kobe Style" beef in America was the extremely white coloration in true Kobe beef. True Kobe beef must have a BMS (Beef Marbling Standard) of 6 or higher on a scale of 1 to 12.

This standard creates a much whiter appearance than a lot of Americans are used to seeing. It is also a great way to know if you are eating true Kobe beef. Next comes the meat quality score which must be an A or B rating.

There are 10 out of 15 categories that are A or B rated. Finally, the overall Japanese grading scale ranks the meat at 4 or better (out of 5). Such classification in Japan is considered high. While the Kobe standard is high, there is another Wagyu beef in Japan that is even more highly regarded.

This beef is known as Matsusaka and comes from the same Hyogo Prefecture. These animals must be female only and are extremely pampered including daily afternoon walks and massages. They also have soothing music piped to them round the clock to calm them.

Still, Kobe is highly regarded worldwide and for good reason, it is awesome. I grew up in Texas where beef wasn't a luxury but a daily part of our diets. And it had better be good beef as well.

Attention when buying was paid to coloration as well as marbling. Issues such as type and thickness of cut were always considered before purchase. So, it was with great anticipation that I went to Japan while in the service in 1975.

The first order of business for me was to track down an establishment that prepared Kobe beef. For the next 16 months I ate Kobe as often as possible. There simply is no comparison.

I have never in thirty four years eaten a steak that consistently delivered the way a Kobe steak does. How good was it you ask? Well, I never had to use a steak knife to eat Kobe.

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