Authentic Japanese Wagyu Beef is all about texture. The quality of Wagyu is such that fat is woven finely like a net throughout the muscle. This called "marbling." It gives a tender texture that feels like each bite is melting in your mouth. You can trace the pedigree information by the ID number on National Livestock Breeding Centre.

 

Kobe Beef is difficult to make because of its high standards in its criteria for certification. Professionals believed that their cattle would pass as Kobe Beef brought them to slaughterhouses, but 45% were not certified once slaughtered. Thus, projecting a distribution volume of only 0.06% in Japan. In a month, approximately 70 cows are being exported as Kobe Beef, causing a limited supply. The authorised carcass as “Kobe Beef” pushed the above-shaped stamp on four places. “Kobe Beef Certificate of Authenticity” will be issued for each carcass. You can trace the pedigree information by the ID number on Kobe Beef Marketing & Distribution Promotion Association.