Wagyu beef in Japan is usually of a very high standard and costs a lot, lots of marbling, especially in A5 wagyu which tastes like butter steak with the amount of marbled fat in it. As for Kobe, it’s Wagyu produced in Hyogo prefecture that meets certain standards. So it’s got the ‘Champagne’ markup but also the highest of quality
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Why is Kobe beef expensive? Or is meat generally expensive in Japan?
Wagyu beef in Japan is usually of a very high standard and costs a lot, lots of marbling, especially in A5 wagyu which tastes like butter steak with the amount of marbled fat in it. As for Kobe, it’s Wagyu produced in Hyogo prefecture that meets certain standards. So it’s got the ‘Champagne’ markup but also the highest of quality