There are few types of food more synonymous with luxury than ”wagyu. ” Translated from the Japanese, the word means “Japanese cow. On the market, wagyu beef can cost anywhere from $99 to $200 a pound at Costco. A cow can sell for as much as $30,000. There have been stories about “wagyu” cows being massaged and fed beer for decades, which may have contributed to its high price. But the truth is that “wagyu” in wagyu beef only refers to how the cow was raised, not how it is treated, and there is a lot of fraud in the business. Here we explain just what wagyu means, and what it doesn’t, especially for cows.
Kobe beef is world-renowned for its rich, buttery flavor and velvety texture, commanding eye-watering prices at high-end restaurants around the globe. But what exactly goes into producing this premium Japanese delicacy? The complex slaughter process plays a pivotal role in yielding the beautiful marbling, tenderness and umami that Kobe is famed for.
In this article, we’ll peel back the curtain on the nuances of Kobe cattle slaughter and explain why each step of the process matters. Read on for an inside look at how strict protocols and precision techniques transform Kobe cattle into a culinary legend.
An Overview of Kobe Cattle Slaughter
Authentic Kobe beef comes exclusively from Tajima-gyu cattle raised in the Hyogo Prefecture of Japan Here are the key phases
- Rigorous inspections to ensure cattle meet quality standards
- Humane stunning renders the animal unconscious
- Swift bleed-out while unconscious to minimize suffering
- Precise butchering and grading to select only the best cuts
- Extended aging further enhances tenderness and flavor
It’s a tightly controlled process focused on animal welfare and beef quality from start to finish.
Why Proper Slaughtering Technique Matters
The specific slaughter techniques make a major impact on Kobe beef quality:
- Stunning – Instantly unconscious so cattle feel no pain during bleed-out.
- Bleed-out – Done quickly after stunning for fast draining of blood.
- Butchering – Precise cutting maximizes value from each carcass.
- Grading – Ensures only the finest cuts are certified as “Kobe” beef.
- Aging – Allows enzymes to tenderize the meat over time.
When done with care, the protocols yield the famously well-marbled, buttery-soft beef that commands outstanding prices.
Step-by-Step Process from Farm to Table
Here is the full journey of Kobe cattle from pasture to plate:
- Inspections – Muscles, fat, and health assessed once cattle reach 28-60 months old. Only the best pass.
- Transport – Cattle calmly walked to Hyogo slaughterhouses.
- Stunning – Cattle rendered unconscious via captive bolt gun to the forehead.
- Bleed-out – Throat cut swiftly while stunned to rapidly drain blood.
- Butchering – Precise butchering into prime cuts.
- Grading – Cuts graded on marbling, color, texture – “Kobe” label limited to the best.
- Aging – Cuts dry aged 20-30 days to enhance tenderness and flavor.
- Inspection – One final check before distribution to restaurants and retailers.
- Delivery – The coveted Kobe beef arrives at exclusive eateries globally.
It balances quality and animal welfare through time-honored traditions
Strict Regulations Govern Kobe Beef Slaughter
Kobe beef slaughter must adhere to rigid requirements:
- Performed by licensed Muslim butcher according to traditional ritual.
- No feeding beer to cattle (once rumored to boost marbling).
- Only Tajima-gyu breed permitted.
- Born, raised, slaughtered exclusively in Hyogo.
- Carcass under 470 kg.
- Grade A or B for meat quality.
- Yield grade 4-5.
- Marbling score 6+ on 12-point BMS scale.
- 10-digit ID tracking lineage and history.
With such stringent oversight, only elite beef can qualify as authentic “Kobe.”
What Makes Kobe Slaughter Stand Apart
From stunning to aging, Kobe slaughter differs from conventional methods:
- Stunning – Captive bolt gun is most humane and stress-free.
- Bleed-out – Done immediately after stunning, unlike some methods.
- Handling – Low-stress handling from start to finish.
- Focus – Optimal quality and animal welfare, not speed or yield.
- Grading – Under 3,000 certified annually vs. millions of conventional cattle.
- Aging – Longer dry aging boosts texture and flavor.
Kobe’s excellence stems from generations of artisanal production methods.
Impact on Flavor and Tenderness
From selective breeding to slaughter, every step shapes the final product:
- Flawless genetics ensure exquisite marbling.
- Traditional grain diet enhances rich umami flavors.
- Calm handling prevents adrenaline from toughening meat.
- Humane killing prevents animal’s stress hormones from altering flavor.
- Meticulous butchering and grading identify the superior cuts.
- Extended dry aging tenderizes the meat.
When cattle are treated humanely in life and death, they reward us with the ultimate eating experience.
An Ethical Luxury
Kobe beef offers a rare triumph where luxury and ethics coexist:
- Cattle enjoy bucolic, stress-free lives on pastoral farms.
- Traditional slaughter honors the animal’s dignity.
- Strict protocols prevent any corner cutting.
- Each cut provides a transcendent culinary experience.
- Supporting generations of dedicated Japanese farmers.
With Kobe beef, gourmets can indulge in decadence with a clear conscience, thanks to a time-honored process crafted around compassion.
So the next time you savor the buttery richness of real Kobe beef, appreciate the generations of meticulous effort and care involved in bringing this beefy masterpiece to your plate.
What Makes Wagyu Beef So Expensive?
In the 1990s, the Japanese government banned the export of wagyu cows as they considered them a living national treasure. The meat, however, was not banned from export, though beef producers outside of the country have also begun raising wagyu cattle.
American meat companies began producing and selling wagyu beef products in 1994, eventually creating trade associations such as the American Wagyu Association. Over time, the USDA created different labeling standards for wagyu beef. “Wagyu Fullblood” is from a 100 percent wagyu cow, while “Wagyu Purebred” can be genetically 93.75 percent or more wagyu.
Wagyu cows must also amass more fat than other cattle before slaughter — wagyu beef can be more than 30 percent fat in some instances — which also takes more time, sometimes twice as long to raise than other types of cattle. Strict genetic requirements, low availability of purebred wagyu cows and the time involved are all factors driving up the steep cost of wagyu beef. But what isn’t driving up prices is better treatment of the cows sold as wagyu beef.
How Are Wagyu Cows Treated?
While animal welfare reports on wagyu farm standards are scarce, we know wagyu steaks are fattiest when cows are raised in barns with minimal grazing time. According to the research on raising wagyu beef, most cows are “permanently housed in small pens and fed enormous quantities of concentrate and comparatively little roughage.” Eating a wagyu steak is therefore not any guarantee that the animals were treated humanely.
This may be how Kobe Beef is made
FAQ
How do they slaughter Kobe beef?
Is Kobe beef humanely raised?
What do they do to cows to get Kobe beef?
How old are Kobe cows when slaughtered?
Where does Kobe beef come from?
To be considered Kobe beef, it must come from the Tajima-gyu breed of cattle born, raised, and slaughtered in Kobe, Japan. These cows are a specific strain of the Wagyu breed and are carefully bred for their superior meat marbling. The raising process starts with specialty breeders who raise the cows until they are between seven and 10 months old.
How long does Kobe beef take to produce?
From being born in Hyogo Prefecture to being raised with care and attention, it takes time, patience, and expertise to ensure that the cattle develop the desired marbling and flavor that Kobe beef is renowned for. And this process typically takes several years before the cattle are ready for market.
How is Kobe beef raised?
In conclusion, Kobe beef is raised meticulously, starting with the specialty breeding of Tajima-gyu cows. These cows are fed a nutritious diet and raised in a nearly stress-free environment. The result is meat with abundant marbling, a smooth buttery taste, and a consistent texture.
How long does Kobe beef last?
The intense marbling, a key characteristic of Kobe beef, typically occurs around months 28 to 36 of the cattle’s life. Compared to traditional cattle, typically slaughtered at 18 months, Kobe beef cattle take much longer to reach the desired age for slaughter. They must reach at least three years old before they are ready.