Steakland Kobe | Mouthwatering and Affordable Kobe Beef in Kobe » Travel-Stained (2023)

FAQs

What is the best quality Kobe beef? ›

Kobe beef is Wagyu beef, but not all Wagyu beef is Kobe. Only the top quality carcass from the best pedigree Tajima gyu cattle makes Kobe. For being Kobe beef, a carcass of Tajima gyu cattle has to meet stringent criteria set by Kobe Beef Marketing and Distribution Promotion Association.

Not surprisingly, the most expensive meat in the world — the Kobe beef A5 Wagyu Tomahawk — is also the highest quality of beef. Only a specific type of cattle from a certain region of Japan are selected to make Kobe beef, according to Ventured.

The best place to try Kobe beef is in Kobe itself. That might mean you need to take a little extra jaunt, but it's well worth it for the experience.

Because Kobe beef exemplifies everything that makes Wagyu better! It is considered the most abundantly marbled beef in the world. To be labelled Kobe, cattle must meet stringent standards upon slaughter. Due to these stringent standards, only 3,000 head of cattle qualify as authentic Kobe cattle each year.

It is low in saturated fats and high in monounsaturated fats. It is high in sodium and low in cholesterol. On the other hand, Kobe beef is a variety of Wagyu beef. You can even say that Kobe beef is the highest quality Wagyu beef as Kobe is widely regarded as the most marbled beef in the world.

Is day trip to Kobe doable? You can easily visit Kobe on a day trip from Osaka or Kyoto. The journey is only around an hour or less and it's totally worth the journey.

Depending on the grade of Kobe beef you choose, a single steak can cost upwards of $400 in the US or $200 in Japan. However, you can also get a high grade Kobe beef in Kobe at lunchtime for under $50 per person, so the Kobe beef price in Japan is usually less than half what it is abroad.

There is only one true Kobe Beef. In addition to impressive quality standards for raising it, there are tightly controlled standards for selling it. Today, there are only 8 US retailers authorized to sell this rare, premium product, and only 37 US restaurants have the certification to serve it.

Kobe beef is considered the most expensive and sought after beef in the world, with single portions often selling for more than $200. In Japan, the cost of Kobe beef starts at about $300 per pound. In the States, it can be $50 per ounce—whereas other non-Kobe Wagyu can be half of that cost.

How much is authentic Kobe beef? ›

A cut of legitimate Kobe beef will cost a diner around $200, and a Kobe burger is around $50. What is it about Kobe beef that makes it such a delicacy? Its unparalleled flavor, texture, and tenderness make it a particular indulgence for fine beef connoisseurs.

This is the definition of extra. Papi Steak Restaurant in Miami Beach serves a $1,000 Wagyu tomahawk steak that is is presented to the table in a briefcase. One of the waiters brands the steak at the table during the presentation.

For the Japanese A5 wagyu, plan to serve about one to two ounces of meat per person. That means a 13-ounce steak can feed anywhere from six to 12 people!

Generally, Kobe goes for around $20-50 per ounce, depending on the restaurant or store of purchase. If you're purchasing the delicacy from a certified online retailer, you'll likely pay $100 (or a little more) for a 2-ounce cut.

Two days is a good amount of time to spend in Kobe. It allows you to slow down a little and thoroughly savour all the sights you're seeing. We suggest following the one-day itinerary for the first day, as it covers most of the highlights in Kobe city itself.

Japan's "top three" wagyu brands — specifically Matsusaka Ushi, Kobe Beef, and Ohmi Beef — all hail from the Kansai region of Japan. While their bloodlines all trace their origins to Tajima beef, a subspecies of Japanese Black cattle from Hyogo Prefecture, each of these wagyu brands boasts a unique flavor profile.

Wagyu beef originates from Japan and is considered by many the best beef on the planet. With the name meaning “Japanese Cow” (wa = Japanese, gyu = cow), it can be found in four different types of Japanese cattle.

Highly prized for its rich flavor, Wagyu beef is among the finest beef in the world. USDA's certification programs have successfully helped the industry market its brands with USDA integrity for over twenty years.

Authentic Japanese Wagyu is known for incredible flavor and tenderness, superb melting texture, and intense marbling—all which American Wagyu simply cannot compare to. Japanese Wagyu quality is simply unmatched due to the high standard of cattle raising and robust grading standards.

The filet has a sweet flavor and delicate tenderness. Because this muscle is mostly sedentary, it is very supple. In Wagyu, particularly 100% Fullblood Wagyu, the Filet Mignon has more marbling, bringing even more velvety decadence and flavor than Filet Mignon cuts from other breeds of cattle.

What is the best steak in the world? ›

The Daily Mail explains that the winning sirloin is an A4 grade, also known as Akune Gold, and considered an ultra-premium steak. The cow was raised on the subtropical island of Kyushu, which, according to the Japan National Tourism Organization, is home to cows that produce this ultra-premium form of Wagyu beef.

Definitely Osaka. It has a very lively center, some great museums, great food, shops and clubs. And it has Osaka castle (you see in every Samurai movie and movie on medieval Japan) and a great aquarium. Kobe is nice but not as nearly as interesting as Osaka.

It is part of the Keihanshin metropolitan area along with Osaka and Kyoto. The Kobe city centre is located about 35 km (22 mi) west of Osaka and 70 km (43 mi) southwest of Kyoto.

Suma is the largest beach in Osaka-Kobe area. Thousands of people visit here to enjoy swimming, boating and yachting.

In Japan, Kobe beef, Matsusaka beef, and Omi beef are usually considered the “top three” wagyu brands. While overseas, Kobe beef is sometimes used synonymously with the term "wagyu", it is only one in hundreds of varieties produced all over Japan.

American Wagyu cattle are fed for 400+ days, while Japanese Wagyu cattle are fed for 650+ days. Although closely held secret, Japanese Wagyu diet consists of barley, wheat bran, rice bran, corn, and other quality feed.

Japanese Wagyu beef is prized for its famous flavor profile. The unique taste, texture, and tenderness is the product of famous Wagyu genetics, diet, and environment. Although this world-renowned beef creates an eating experience unlike any other, many become curious as to why authentic Japanese Wagyu is so expensive.

Once you've seen what real Wagyu beef looks like, you may be able to spot an imitation product with the naked eye. This type of beef features a distinct appearance due to the intricate fat marbling, which looks like thin white webs or veins across the entire piece.

Kobe is typically a more expensive meat than Wagyu because it's rarer to find. Kobe beef comes only from one specific area of Japan, whereas Wagyu beef comes from Japanese Wagyu cattle. Only about 3,000 cattle classify as Japanese Kobe beef every year, which lends to its expensive pricing.

The highest yield grade and meat quality grade for Wagyu beef is A5, where A represents the yield grade, and 5 represents the meat quality grade. A5 Wagyu beef denotes meat with ideal firmness and texture, coloring, yield, and beef marbling score.

Which is better Angus or Wagyu? ›

Both the Angus and Wagyu beef have excellent marbling and are of superior quality. In terms of marbling, Wagyu beef is ahead, making it more flavourful than Angus beef. Wagyu beef is also more tender, and softer to the touch. Both the Wagyu and Angus beef possessed a nutty aroma, different from other beef.

The creme de la creme. Japanese Kobe steak is usually considered the most expensive steak globally, with its marbling recognized as the world's best. With strict grading processes and only 3,000 cattle making the cut annually to be called authentic Kobe beef, you can see why it is an expensive option.

Kobe beef comes from one specific breed of Japanese cow. It's called Tajima, but you may have heard it referred to as Wagyu or Japanese Black. All three names refer to the same breed of cattle that live in the Hyogo prefecture (near Kobe) and produce the famous Kobe beef.

A4 Wagyu has slightly less fat and is not as overwhelmingly rich as A5 Wagyu. It still has the unique melts-in-your-mouth and the umami qualities which are unique to the Kuroge Washu breed, but carries a more beefy flavor profile and you can eat more of it in one sitting.

Kobe beef is considered the most abundantly marbled in the world, brimming with the creamiest, most decadent, most flavorful streaks of fat a steak can have. Because of this and the uncompromising regulations the region uses for its cattle, Kobe beef is the most expensive beef in the world.

Olive Sanuki Wagyu, exclusively raised in Kagawa prefecture is fed on the remains of pressed olives - It's considered the rarest beef in the world. If you tr...

The tenderloin is home to the most expensive steak cuts you can find—like the filet mignon. This perfectly round, tender medallion of beef is prized for its soft and tender texture.

The A5 Wagyu Kobe steak is considered the highest quality and the most expensive steak in the world. It's not something you come across often, even at top steakhouses. It's the rarest grade of Japanese Wagyu beef steak. This is a type of Wagyu steak that comes from Kobe.

As its name implies, the tenderloin is the most tender cut of beef. It's also known as a filet. It's the most expensive cut there is because of its tenderness.

“With the Japanese stuff, because it's so fatty and rich, most people can't eat more than a few bites of it before it's so overwhelming. So if you're in the mood for a steak dinner, and you want a giant steak, you can't really do that with Japanese Wagyu.”

How many places in the US can serve Kobe beef? ›

Only 43 restaurants in the US serve real Kobe beef — here's where you can order it.

Kobe is a name synonymous with the best quality beef that money can buy. A Kobe burger in Japan can cost upwards of $50 or more, while American Style Kobe burgers typically start at about $17 in fine dining establishments that serve them.

Most are only 1/2" to 3/4" thick, with tenderloins sometimes cut a bit thicker at 1" to 2". Because Japanese Wagyu beef is so tender and flavorful, they are best cooked quickly over high heat. The thinness of these cuts allows the beef to be quickly warmed just enough to melt the fat without overcooking it.

Wagyu: Price Per Pound

It can go high as $200 per pound, while you can get the rarest steak, which is the olive wagyu, between $120 and $300 per pound. An American Wagyu beef will cost at around $10-$15 per pound, depending on where you buy it from.

Average Daily Costs

While meal prices in Kobe can vary, the average cost of food in Kobe is ¥4,645 per day. Based on the spending habits of previous travelers, when dining out an average meal in Kobe should cost around ¥1,858 per person. Breakfast prices are usually a little cheaper than lunch or dinner.

The fat levels of Kobe beef might sound unhealthy, but it's actually the opposite. Kobe beef is filled with unsaturated fats, which have been shown to lower cholesterol levels. Kobe beef is also rich in omega-3 and omega-6 fatty acids, making it among the healthiest red meat that you can consume.

They also only date back to 2000-01, so the most they can show is that the Lakers were better defensively in two of the six available seasons with No. 8 on the court (2000-01, 2002-03) and five of 10 with No. 24 playing (2006-07, 2007-08, 2009-10, 2011-12, 2013-14).

First, there are five quality grades, based on the marbling, colour and texture of the meat, as well as the colour of the fat: 1 (Poor), 2 (Below Average), 3 (Average), 4 (Good) or 5 (Excellent). The meat's yield is divided into the following grades: A (72% and above), B (69% and above, but under 72%) or C (under 69%).

When was the last year Kobe wore the number 8? ›

Kobe Bryant wore the No. 8 from the 1996-1997 season until the 2005-2006 season. Over that span, he aged from 18 to 28 years old.

Summary: Kobe Byrant's Prime

Kobe Bryant's prime lasted for 14 years. He was at his absolute statistical peak from 2005 to 2008 but was a force in the NBA from 1999 to 2013. During his peak, he made 14 All Star teams, won five NBA titles and won an NBA MVP as well.

January 22, 2006: Kobe Bryant drops 81 points on Jalen Rose and the Raptors. Kobe Bryant trolls Jalen Rose with joke about 81-point performance |...

Just over a decade ago, Kobe Bryant was atop the food chain in the basketball world. Throughout the 2011-12 NBA season, the Los Angeles Lakers shooting guard wore his seventh signature basketball shoe with Nike, which carried a special meaning.

A5 Wagyu is regarded as the best grade, so A5 is better than A1 Wagyu in terms of overall quality. Therefore, A5 Wagyu usually costs more per pound than A1 Wagyu beef.

In order to be rated A5 or A9 the marbling must score between 8-12 on the BMS scale. An A5 or A9 rating is extremely difficult to achieve. While the Japanese have perfected the grading standards for Wagyu over many centuries, the American Wagyu standards have been largely attempting to follow their lead.

Kobe beef is considered the most expensive and sought after beef in the world, with single portions often selling for more than $200. In Japan, the cost of Kobe beef starts at about $300 per pound. In the States, it can be $50 per ounce—whereas other non-Kobe Wagyu can be half of that cost.

The burgers, made from a blend of 51% American Wagyu and 49% ground beef, are cooked sous-vide style and finished with a quick flash fry.