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Although Kobe beef is a trendy item on American restaurant menus these days, the term \u201cKobe\u201d is entirely unregulated in the U.S. If you\u2019ve ordered Kobe beef in America, you almost certainly were not served real Japanese Kobe.<\/p>\nAlthough Kobe beef is a trendy item on American restaurant menus these days, the term \u201cKobe\u201d is entirely unregulated in the U.S. If you\u2019ve ordered Kobe beef in America, you almost certainly were not served real Japanese Kobe.<\/p>\n
Now Japanese farmer are trying to make the Kobe designation have the same legal force as labels like Champagne by giving it a \u201cgeographic indication\u201d label. T<\/p>\n
his label would prevent businesses worldwide from calling beef Kobe unless it was produced in Japan\u2019s Hyogo prefecture.<\/p>\n
Most beef labeled as Kobe in America is actually American Wagyu beef. Only nine businesses in the U.S. serve Japanese Kobe. The real product is made in Hyogo prefecture from black Tajima Wagyu cattle that are fed only local grass and water. These cattle have special genes that make their flesh highly marbled with luxurious, buttery fat. In Japan, Kobe can only be made at 260 certified farms, and the meat from those farms is all evaluated to make sure it has the appropriate amount of marbling.<\/p>\n
If the Japanese farmers succeed, they will prevent American businesses from confusing customers by serving uncertified and potentially inferior beef. This will be a boon both for the farmers and for American consumers, who will now have a better idea of where their meat comes from.<\/p>\n