Materia primaIngredientes alimentarios

Kobe Beef (Wagyu GI)

神戸ビーフ (神戸ビーフ)

Por qué hacer sourcing en Japón

MAFF + JPO double-protected; Hyogo cooperative manages every step from breeding to slaughter; only ~3,000 cattle qualify per year for Kobe Beef status.

Spec clave

BMS ≥6 (typically 8-12); marbling delivers oleic-acid 50%+ vs ~40% standard tallow; melting point 25-31°C.

Producto final típico

Premium fine-dining export, hospitality VIP cuisine, gift-economy wagyu boxes.

At a glance

Proveedores listados
2 proveedores
MOQ típico
1–10 kg cuts; 100 g – 1 kg specialty grades
Plazo típico
8–14 weeks (allocation-controlled)
Regiones de origen
Hyogo (exclusively, Tajima cattle line)
Categoría
Ingredientes alimentarios
Temporada de cosecha
Year-round (32-month cattle aging cycle)
Estado regulatorio en Japón
Kobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards
Nombre japonés
神戸ビーフ
Romaji
神戸ビーフ

Sobre este ingrediente

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.

Estado regulatorio

JapónKobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards
Unión EuropeaBeef import; GI under EU-Japan EPA
Estados UnidosUSDA FSIS approved Japanese facilities; FDA Prior Notice; meat-import licensing
ChinaGACC; meat-import licensing; halal-equivalent processing on request

Proveedores japoneses

Consultar sobre Kobe Beef (Wagyu GI)