Where does Kobe Beef come from?
Kobe Beef comes from Hyogo prefecture in Japan and refers to cuts of beef from the Tajima strain of Wagyu cattle raised in the region. Kobe Beef is a cultural export in Japan, and there are strict guidelines concerning its grading.
What Certified-Kobe Actually Means
All Kobe is Wagyu, but not all Wagyu is Kobe.
That distinction matters because Kobe is a specific certification, governed by stricter standards around breed, origin, and processing. To qualify, the cattle must come from Tajima bloodlines, be raised in Hyōgo Prefecture, and meet the exacting requirements for Kobe certification.
At The Butcher Shoppe, we are proud to be an approved importer of certified Kobe. So when we say Kobe-certified Wagyu, we mean exactly that: authentic, traceable, and sourced to the standard. No shortcuts.
What makes Kobe Wagyu so exclusive?
Kobe Wagyu’s is rare by nature. Each year, only about 3,000 to 5,000 head of cattle qualify for Kobe certification globally, a remarkably small number when compared to conventional beef production. That limited supply is further constrained by geography, as all Kobe must come from Hyōgo Prefecture, and by the fact that not every animal raised there meets the required standards.
Even among those that do qualify, only a portion of each carcass is graded at the level required to be sold as true Kobe Beef.
