Japanese Wagyu Beef
History
In November 2019, we became a member of the Japanese Kobe Club through Lombardi Brothers Meats of Denver, Colorado. Carlos’ Bistro was the first restaurant in the state to offer it…enjoy.
What is Wagyu Beef?
Wagyu beef is a premium beef known for its incredible tender texture, deep flavor, and luxurious marbling. Wagyu is a type of beef that comes from specific breeds of cattle, the most famous of which is from Japan. Its unique flavor and texture come from the way the cattle are raised, its specific genetics, and the high levels of intramuscular fat or marbling. This marbling melts into the muscle giving the meat its buttery texture and flavor.
Farmers allow Wagyu cattle to wander and graze stress-free while eating. The cattle receive special care and foods from birth. Its meat is pinker and much more delicate, resulting in a more flavorful, soft cut of meat. Because of its price and rarity, Wagyu beef is not easily found in a grocery store.
What is Kobe Beef?
Kobe beef is a type of Japanese wagyu beef that comes from the Tajima strain of Japanese Black cattle, raised according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.
Wagyu beef is strictly evaluated and given a yield grade (A, B, or C) and a quality grade (5 – Excellent, 4, 3, 2, or 1 – Poor). A quality grade is awarded for each of these four different categories: the color and brightness of the meat, the firmness and texture, the marbling of the fat, and the quality of the fat. The meat must score a 5 in each category to get the overall score of 5. A5 is the highest score the meat can be awarded. Kobe beef is considered one of the most expensive and luxurious meats in the world.
Look for this bronze cow, that is required to be display in any restaurant that sells Kobe beef.
Certificate of Authenticity
Wagyu beef comes with a Certificate of Authenticity so you know you are getting the real thing. The certificate will contain important information about the individual cow and its grade from the Japanese Meat Grading Association.
