Wagyu:
* Breed: Refers to any of four Japanese breeds of cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled.
* Origin: Can be raised in Japan or other countries, as long as they are of one of the four Wagyu breeds.
* Marbling: Known for its high marbling (intramuscular fat), but the amount can vary.
* Flavor: Rich, buttery, and melt-in-your-mouth texture.
Kobe Beef:
* Breed: Specifically refers to Japanese Black cattle raised in the Hyogo prefecture of Japan, particularly the Kobe region.
* Origin: Only cattle born, raised, and slaughtered in the Kobe region qualify as Kobe beef.
* Marbling: Must meet very strict requirements for marbling, with a minimum BMS (Beef Marbling Standard) score of 12.
* Flavor: Similar to Wagyu, but often considered to have a sweeter and more delicate flavor.
In summary:
* Wagyu is a broader term: It refers to a breed of cattle, while Kobe is a specific type of Wagyu.
* Kobe beef is a more exclusive product: It is only produced in a specific region of Japan and requires adherence to very strict quality standards.
* Both are highly prized for their marbling and flavor, but Kobe beef is generally considered to be more luxurious and expensive.
It's important to note that both Wagyu and Kobe beef are often used interchangeably, leading to confusion. However, if you see the term "Kobe beef" on a menu, you can be sure that you're getting a truly unique and special cut of meat.