Wagyu beef, also known as American-style kobe beef, is the result of crossbreeding Japanese wagyu cattle with American breeds of cattle. Careful raising standards and a genetic predisposition to intense marbling result in steaks that are at once incredibly rich and impossibly tender. This meat literally melts in your mouth. The name Kobe is reserved exclusively for cattle raised in the Kobe region of Japan. Wagyu cattle raised outside of Kobe must be identified as wagyu or kobe-style.
Articles in this section
- Why should I buy this meat from ChefSteps?
- Why is this meat frozen? Isn’t fresh meat way better?
- Will my meat go bad if I’m not home to receive it and put it in the freezer right away?
- How long can this product be refrigerated or frozen?
- How long will it take to ship?
- How do I track my order?
- What is American wagyu?
- What do these cattle eat?
- What is Black Grade?
- What is Kurobuta pork?