Matière premièreIngrédients alimentaires

Kobe Beef (Wagyu GI)

神戸ビーフ (神戸ビーフ)

Pourquoi sourcer au Japon

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 clé

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

Produit fini typique

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At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
1–10 kg cuts; 100 g – 1 kg specialty grades
Délai typique
8–14 weeks (allocation-controlled)
Régions d'origine
Hyogo (exclusively, Tajima cattle line)
Catégorie
Ingrédients alimentaires
Saison de récolte
Year-round (32-month cattle aging cycle)
Statut réglementaire au Japon
Kobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards
Nom japonais
神戸ビーフ
Romaji
神戸ビーフ

À propos de cet ingrédient

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.

Statut réglementaire

JaponKobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards
Union européenneBeef import; GI under EU-Japan EPA
États-UnisUSDA FSIS approved Japanese facilities; FDA Prior Notice; meat-import licensing
ChineGACC; meat-import licensing; halal-equivalent processing on request

Fournisseurs japonais

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