Kobe and Wagyu

Universally recognised as the finest beef, Wagyu has achieved an unparalleled cult status, but is still shrouded in an element of uncertainty.

The main issue is separating Kobe from 'Wagyu'. In the most straightforward terms, all Kobe is Wagyu, but not all Wagyu is Kobe. Wagyu meat traditionally comes from purebred Japanese Wagyu cattle breeds - the Black, Brown, Polled, and Shorthorn - which are reared in four key regions of Japan, the most important of which is the famous and revered Kobe region.

The exportation of Wagyu from Japan is highly protected. The isolated regions of breeding animals lead to the development of a unique beast with a flavour to match: rich marbling, tenderness, and more omega-3 and -6 than any other beef. A brief spell of exportation saw Japanese Black Wagyu cattle transported across the globe, from the U.S. to Chile, Australian and the U.K. It has been some decades since the window of crossbreeding and export closed, but ranches and farms have sprung up in all four corners of the world.

Our philosophy is to provide our clients with the most exceptional range we can. We import genuine Kobe from Japan, which is available on order, as well as bringing you a selection of the finest Wagyu meats from farms around the world.