All Kobe beef is Wagyu, but not all Wagyu beef is Kobe. Kobe beef is a specific type of Wagyu raised in the Hyōgo prefecture in Japan, near the city of Kobe. It is raised under strict methods that impart a unique flavor. Only about 3,000 head of cattle per year qualify as true Kobe beef.

Is Kobe beef the best kind of Wagyu in Japan? It may be the most recognized breed of Wagyu but there are other legendary breeds of Wagyu throughout Japan such as Matsusaka beef from the Mie prefecture, or Ohmi beef from the Shiga prefecture. These strains of Wagyu all have different taste profiles that some may prefer over Kobe.

Wagyu is a Japanese cattle breed with origins that are centuries old. Wagyu translates to “Japanese 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.

Wagyu beef production in Japan is highly regulated and every generation of cattle is tested. The top performing genetics are retained for breeding to constantly improve the herd. Wagyu cattle were imported to the U.S. just a few times between 1975 and 1993. All Wagyu genetics in the U.S. today are sourced these imports. In the late 1990s the Japanese Government designated Wagyu as a national living treasure and banned further export of Wagyu genetics.

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. It is the best of both worlds.

Snake River Farms is the pioneer of American Wagyu beef. Our parent company, Agri Beef Co., was founded in 1968. Since our founding nearly 60 years ago, we've developed into a unique beef company that manages every phase of production, ensuring quality from ranch to table.

We started producing American Wagyu cattle in the 1980s with purebred Wagyu cow and bull herds from renowned Japanese bloodlines. By carefully monitoring and breeding we have improved our Wagyu herd. Today we have more genetics on file than any other producer and maintain a bull development center to elevate the marbling, quality and health of our Wagyu cattle.

Snake River Farms follows similar ranching practices as Japanese Wagyu, emphasizing low-stress environments and humane care. SRF cattle are raised on ranches throughout the Northwest and graze on grass until they reach weights up to 700 lbs. After that time cattle consume a carefully monitored diet of locally sourced forages, grains, potato byproducts, minerals and natural supplements.

This attention to detail produces healthy cattle, which are the very cornerstone of our American Wagyu program. The result is spectacular beef that appears on the menus of the world’s finest restaurants, as well as the tables of our customers.