Why source from Japan
MAFF + JPO double-protected; Hyogo cooperative manages every step from breeding to slaughter; only ~3,000 cattle qualify per year for Kobe Beef status.
Key spec
BMS ≥6 (typically 8-12); marbling delivers oleic-acid 50%+ vs ~40% standard tallow; melting point 25-31°C.
Typical end-product
Premium fine-dining export, hospitality VIP cuisine, gift-economy wagyu boxes.
At a glance
- Suppliers listed
- 2 suppliers
- Typical MOQ
- 1–10 kg cuts; 100 g – 1 kg specialty grades
- Typical lead time
- 8–14 weeks (allocation-controlled)
- Regions of origin
- Hyogo (exclusively, Tajima cattle line)
- Category
- Food ingredients
- Harvest season
- Year-round (32-month cattle aging cycle)
- Japan regulatory status
- Kobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards
- Japanese name
- 神戸ビーフ
- Romaji
- 神戸ビーフ
About this ingredient
Kobe Beef — the world's most-recognised Japanese wagyu brand, sourced exclusively from Tajima cattle raised, slaughtered, and processed in Hyogo Prefecture under strict cooperative-managed standards. MAFF GI-protected and registered with the Japan Patent Office. Strict criteria: BMS (Beef Marbling Standard) ≥6, BCS (Beef Color Standard) 4-7, BFS (Beef Fat Standard) 4-7, gross weight 270-499 kg. Distinct from existing 'wagyu-fat-tallow' (rendered fat) entry; this is the prime export-grade meat ingredient.
Regulatory status
| Japan | Kobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards |
|---|---|
| EU | Beef import; GI under EU-Japan EPA |
| United States | USDA FSIS approved Japanese facilities; FDA Prior Notice; meat-import licensing |
| China | GACC; meat-import licensing; halal-equivalent processing on request |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Kobe Beef (Wagyu GI) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Disclaimer
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Last updated: 2026-05-05