Wagyu vs. Kobe: What’s the Difference?

In the world of premium beef, the terms Wagyu and Kobe cause excitement and confusion. Both types of beef are synonymous with luxurious marbling, distinct flavor and buttery tenderness. Although these two names are sometimes used interchangeably, they are not the same. In fact, all Kobe is Wagyu, but not all Wagyu is Kobe.

What exactly makes each different? Here’s a breakdown.

What is Wagyu Beef?

Wagyu is a famous breed of cattle from Japan. Wagyu translates to “Japanese cow” (wa = Japanese, gyu = cow) a term that refers to all Japanese beef cattle. Wagyu cattle were used for farm and agricultural work because of their high level of endurance. This ability to work hard was due to Wagyu’s high level of intramuscular fat cells, the same characteristic that produced rich and tender beef.

What is Kobe Beef?

Kobe beef is a specific type of Wagyu born, raised and processed in the Hyōgo prefecture in Japan, near the city of Kobe. The Kobe standards require the cattle is from the Tajima bloodline and is raised under strict methods that impart a unique flavor. Only about 3,000 head of cattle per year qualify as true Kobe beef.

So, by definition, all Kobe beef is Wagyu, but not all Wagyu beef is Kobe.

How are Wagyu and Kobe Beef Similar?

Wagyu and Kobe are types of Japanese beef that are derived from a specific breed of Japanese cattle. Both are known for extremely high amount of marbling, distinctive flavor and melt-in-the-mouth texture. This all starts with the proper genetics, but the finished quality of the beef is fostered though careful care and feeding.

Authentic Wagyu and Kobe are raised carefully in low-stress conditions by specialty breeders. Each animal receives individualized attention and is fed a carefully planned diet. Young cows start with organic rice straw and move to nutrient rich grains such as corn, barley, rice bran and gluten feed to develop marbling and flavor. 

What are the Key Differences between Wagyu and Kobe?

The primary difference between these two types of beef is location. Kobe beef cattle must be born, raised, fed and slaughtered within the Hyogo prefecture near Kobe. Kobe beef is sourced from a Tajima or Tajiri strain of Wagyu.

Hypothetically, start with two Wagyu animals with identical Tajima bloodlines. Raise one in Hyogo and the other in Montana using the same precise techniques and protocols required by the Kobe Beef Association. After the animals mature and are processed, the beef from Hyogo prefecture is called Kobe and the beef in Montana is Wagyu.

Here’s a comparison:

Is Kobe the Best Wagyu in Japan?

Kobe is arguably the most recognized breed of Wagyu but there are other legendary breeds of Wagyu throughout Japan. These include Matsusaka beef from the Mie prefecture and Ohmi beef from the Shiga prefecture.

Each strain of Wagyu possesses unique characteristics which influence their flavor profiles. The location is thought to impact the quality and flavor of the beef, much like terroir is said to influence the finished quality of a wine.

Each type of Wagyu has a distinct flavor and ultimately the “best beef” is based on personal taste and preference.

What are the Different Types of Wagyu Beef?

Within the broad category of Wagyu beef there are four different breeds, each with its own unique qualities.

1. Japanese Black (Kuroge): Possesses the most marbling of the four breeds. The beef is rich, butter with deep umami flavor and aroma. About 90% of all Wagyu comes from Japanese Black animals including all Kobe, Matsusaka and Ohmi beef.
2. Japanese Brown (Akage): Produces beef that is leaner with a milder flavor profile. The result is an eating experience that is lighter than other Wagyu.  Also known as Kumamoto or Red Wagyu.
3. Japanese Shorthorn (Nihon Tankaku): A leaner breed with a distinct flavor that is described as savory and slightly nutty. Primarily raised in Northern Japan.
4. Japanese Polled (Mukaku): The least common of the four breeds, Japanese Polled Wagyu is lean with a rich umami flavor and firmer texture.

Can You Get Real Kobe Beef in the U.S.?

It is possible to purchase authentic Kobe beef in the United States, but the quantity of genuine Kobe is very limited. Since the total production of Kobe is so low, very little is available for import.

True Kobe beef can be purchased from select high end retail shops, online retailers and exclusive restaurants. Real Kobe beef comes with documentation, so request the paperwork to ensure you’re purchasing bona fide Kobe.

What is American Wagyu Beef?

When purebred Wagyu are crossbred with other non-Wagyu cattle breeds, it yields American Wagyu which features rich marbling and the traditional beef flavor preferred by American palates.

"It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what we're used to in America. You can give me a pound of the best Wagyu from Japan, or a pound of this and I'll choose Snake River Farms every time."  - Chef Wolfgang Puck 

Want to Try American Wagyu for yourself? Shop Snake River Farms American Wagyu beef and discover bold flavor with rich, buttery marbling. 

American Wagyu vs. Japanese Wagyu

The difference between American Wagyu and Japanese Wagyu is the amount of marbling and flavor profiles. Japanese Wagyu beef has extremely high levels of fat marbling, leading to a very rich flavor best enjoyed in small portions. Japanese Wagyu is often thinly sliced and served in yakiniku (grilled) or shabu-shabu (hot pot) dishes for this reason.

American Wagyu beef is the result of crossbreeding traditional beef cattle with purebred Wagyu. The result is a perfect blend of Wagyu’s buttery marbling and the robust beef flavor that American beef is known for. World class chefs consider it is the best of both worlds.

Is American Wagyu Real Wagyu?

American Wagyu is real form of Wagyu but is the result of crossbreeding purebred Japanese Wagyu with other Continental cattle breeds. It is not 100% pure Wagyu but provides a higher level of marbling than USDA Prime (the highest level of marbling recognized on the U.S. scale) as well as the buttery, umami flavor and aroma associated with purebred Wagyu.

Final Thoughts

The difference between Wagyu and Kobe comes down to specificity and standards. The analogy of Champagne and sparkling wine is often used. Think of Wagyu as the broader category—like sparkling wine—and Kobe as a prestigious subcategory, akin to Champagne. Both are good quality, but Champagne is more highly regarded and carries a premium price.

Whether you’re a steak connoisseur or simply a curious carnivore, understanding the Wagyu vs. Kobe distinction helps you shop smarter, order wiser, and fully appreciate the work behind every delicious bite.

Ready to Taste the Difference? Explore our full selection of American Wagyu beef — from buttery-smooth steaks to richly marbled roasts — and experience the best of both worlds.

Author Bio

Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.