Wagyu vs. Kobe Beef: What’s the Real Difference?
If you’ve ever stared at a menu wondering whether Wagyu or Kobe is the smarter splurge, you’re not alone. Both are famous for melt-in-your-mouth marbling, buttery texture, and a rich, lingering finish. But while all Kobe is Wagyu, not all Wagyu is Kobe—and that’s where confusion (and sometimes marketing hype) begins. For a deeper dive into exactly how they compare, check out this Wagyu vs. Kobe beef guide from STIX ASIA. What Is Wagyu? “Wagyu” literally means “Japanese cattle.” The term encompasses several Japanese breeds—most famously Kuroge Washu (Japanese Black)—renowned for their ability to produce intramuscular fat (marbling) at unusually high levels. That marbling is why Wagyu tastes luxuriously tender even at lower doneness. Key Wagyu traits Breeds: Primarily Japanese Black, with Japanese Brown, Shorthorn, and Polled also recognized. Marbling: Measured by BMS (Beef Marbling Score) ; high BMS correlates with softer texture and richer flavor. Grades: Japa...