If you're a burger lover, you've undoubtedly noticed the trend in recent years of restaurants flaunting "Kobe" beef burgers, usually with inflated price tags. The truth is, real Kobe beef is a delicacy, but the "Kobe" label is applied too liberally based on an ambiguous definition. ChicagoBurgerBible.com is here to help clarify:
Where's the (Kobe) Beef
Kobe refers to a specific breed of Wagyu cattle raised in and around Kobe, Japan. That's it. Unless your beef was raised in Kobe, it is not Kobe.
Wag-who?
Wagyu cattle (literally translated to "Japanese beef") were introduced to Japan centuries ago and unique herds developed due to varying breeding techniques developed over countless generations (we've heard that such techniques include massaging the animals and feeding them sake and beer). These techniques over time caused the cattle to produce beef that is celebrated for its intense marbling, high fat content, extreme tenderness and rich flavor
While Kobe is the most famous variation of Wagyu beef, there are many others that, unlike Kobe, are now found all around the world, including here in the States. Wagyu cattle in the United States are typically bred with Angus cattle in order to help them become more tolerant of the climate, and also to give the meat a deeper red coloring that Americans associate with high-quality beef.
Kopy-cat
Some ranchers try to replicate the unique techniques that their counterparts in Kobe, Japan employ in order to produce a similar product. This beef might be referred to as "Kobe style," and it might even exhibit many of the same characteristics as Kobe. This beef may even be sold to you in the form of a "Kobe" burger. But, since the Kobe can only be produced in, well, Kobe, do not be fooled into thinking your $13.00 burger was shipped in from Japan. Unless you're spending a lot more than that on your patty, you can put your raised little pinky finger back down on your bun.
Why Do We Care?
Frankly, we don't. We've found that Wagyu beef (including Kobe-style) offers a buttery, rich flavor that makes the basis of many tasty burgers. That said, the distribution and quantity of marbling that makes Kobe the steak-lovers Holy Grail becomes less relevant in a ground burger patty. Regardless of the origin of the beef, grinding fat and other ingredients into the beef is commonplace. Usually, the Kobe label is just a marketing tool to be wary of, employed to justify a high price. Unless you're paying over $10 per ounce for that burger, you're most likely eating some other strain of Wagyu or American-style Kobe.
We don't really care what you call the beef, as long as it tastes great and is not overpriced.
Here are Chicago Burger Bible's reviews of two Kobe-style burgers, Paramount Room and Luxbar.
Paramount Room
We were instant fans of Paramount Room and even bigger fans of their "Kobe Burger." Like all really great burgers, the best part of this masterpiece is the patty itself -- Wagyu beef, thick and tightly packed, juicy but not dripping, and its seasoning is just about perfect -- present but not overpowering. They offer one standard burger option -- brioche bun, lettuce, tomato, red onion and special sauce (a tasty combination of ketchup, mustard, mayo and diced pickles). Cheese and other toppings cost a buck extra each.
$9 - $13
River West
www.paramountroom.com
Luxbar
A Golden Triangle standard, Luxbar provides the debutantes with a refreshing fill of prime beef. The double patty combines very well with its superb pretzel bun (right amount of flavor, perfect size and texture) and toppings to provide their burgers with a very good overall flavor. We give their "BBQ" burger (with delicious tangled onions) a slight edge over their also good "lux royale" burger. And the more expensive "Kobe" burger has nothing on either of these two, so don't splurge. The fries are good, but towards the bottom they become soggy.
$11-14
Gold Coast
www.luxbar.com
To be a little more explicit...."Kobe Beef" is actually a Brand owned by the Japanese breeders of the product.
Kobe Beef {the true product) is actually only produced from a specific bloodline of the Wagyu (Black) called Tajima or Tajiri,the parentage having to be 100% Tajima on both sides.
Currently,maybe 5000 head per year are raised in Hyogo Prefecture, but only maybe 3000 make the grade to be branded "Kobe Beef".
To be considered "Kobe Beef" the cow may not weigh more than 470 KGs,that is 1034 lbs.If it weighs any more it is not even considered.Plus, of cours it must meet other stringent quality attributes.
Hence it's rarity.
Other bloodlines are Kedaka (Tottori), Fujiyoshi (Shimane),plus others.Different bloodlines,IE different genetics produce different qualities within the breed.......Framesize....milking attributes.....fertility....temperament etc.
The Tajima bloodline is that which contributes the fine marbling that "Kobe Beef" is known for.
Just to make it more interesting, there are sub groups within each bloodline.
The modern 100% Wagyu cow tends to be a blend of the major blood lines.This is called a "fullblood"
The Wagyu x Angus cross,also known as an F1 is called a Purebred which seems an anachronism I agree,but that is the way it is.
The farmers in the region close to the damaged plants are the losers here. From what I have read approximately 8000 head of Wagyu cattle (Blacks) will probably have to be put down (if this has not already occurred)and the farmers will be forced to walk away from their farms and lively-hood.Each of those cows is valued at approximately 1,000,000 yen or around US$8000.00. But it is not just the monetary losses, the unusable land and the upended lives of the farmers and their families to be considered here. It is also the loss of valuable genetics and bloodlines that may not be able to be replaced.
The issue for the Kobe Beef Brand is one of perception in that many people confuse Wagyu beef with Kobe Beef as previously discussed.
In the Japanese Beef industry, "Kobe Beef",(The real deal) accounts for only 0.06% of the annual production.
In Japan the Kobe Beef all have traceability SKUs so that a diner or purchaser of the product can see at a glance the complete history of the Animal being consumed, from Parentage to inoculations .....everything.Some Wagyu producers in the United States are also providing this information.
http://www.1515restaurant.com/