Bahan bakuBahan makanan

Kobe Beef (Wagyu GI)

神戸ビーフ (神戸ビーフ)

Mengapa memilih Jepang

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

Spesifikasi utama

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

Produk akhir tipikal

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

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
1–10 kg cuts; 100 g – 1 kg specialty grades
Waktu tunggu tipikal
8–14 weeks (allocation-controlled)
Daerah asal
Hyogo (exclusively, Tajima cattle line)
Kategori
Bahan makanan
Musim panen
Year-round (32-month cattle aging cycle)
Status regulasi Jepang
Kobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards
Nama Jepang
神戸ビーフ
Romaji
神戸ビーフ

Tentang bahan ini

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.

Status regulasi

JepangKobe Beef GI (MAFF, JPO trademark); strict Hyogo cooperative standards
Uni EropaBeef import; GI under EU-Japan EPA
Amerika SerikatUSDA FSIS approved Japanese facilities; FDA Prior Notice; meat-import licensing
TiongkokGACC; meat-import licensing; halal-equivalent processing on request

Pemasok Jepang

Tanya tentang Kobe Beef (Wagyu GI)