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no kobe beef from Japan? [moved from Los Angeles board]

I believe stores don't sell it here anymore. Why? There is Kobe beef raised in America, but it&Wagyu is not the same marbelization, is it? What's the top replacent beef for Japanese cuisine these days,&where can I get it?

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  1. You can get Japanese Kobe in America again. Well, you probably can't, and if you can it will be ridiculously expensive I would imagine. But it is being exported there now.

    http://www.japantimes.co.jp/text/nb20...

    1. Correct me if I'm wrong, but true Kobe beef has never been exported to this country. The Wagyu from Japan has come from places like Kyushu and not Kobe proper.

      3 Replies
      1. re: Ogawak

        Correct, although getting the exact story is sometimes difficult, and complicated with all of the economic interests that spin it.

        1. re: cls

          Correct. True Kobe is barely even distributed to other parts of Japan let alone to other countries.

          1. re: A5 KOBE

            As of October/Novembr 2012, Kobe Wagyu was only approved for export to Hong Kong and Macau.

        1. re: Servorg

          As the update points out, the ban has been lifted and Japanese beef, including Kobe is now being imported again.

          1. re: Porthos

            If it is, it seems to be the first time Kobe beef was ever exported. I am not sure the linked article is correct though or the definition of Kobe beef may be distorted.
            You can reconcile: http://www.japantimes.co.jp/text/fs20...
            someone needs to start checking serial numbers.

            1. re: cls

              "...someone needs to start checking serial numbers."

              If I give you the VIN number off my steak can you get me a "Cow Fax" report? ;-D>

        2. Also as of Sept 2012, the export ban for Miyazaki Wagyu has been lifted

          http://fukuoka-now.com/news/miyazaki-...

          I recently came back from Hong Kong, and all the restaurants are serving real wagyu by way of Kagoshima. Ridculous to the point where run of the mill ramen and simple applications are using A4 slices (even shabu shabu). A5 is reserved for the fancier washoku or nigiri restaurants (Urasawa-esque/Mori-esque or high end kaieki restaurants in HK).

          Have not seen real Kobe in HK in a retaurant or supermarket otherwise despite my post above.