Why Kobe Wagyu Beef Stands Out and How to Verify Its Authenticity | Famu Japanese Butcher Toronto, Ontario



Wagyu beef is considered the best quality beef, coming from Japan and known for its amazing taste. What makes Wagyu special is how it's raised with great care, focusing on feeding and breeding. The key feature of Wagyu beef is its marbling – thin lines of fat spread through the meat, making it very tender and buttery. This special texture and flavor show how much care goes into raising Wagyu cows. Here's why Wagyu is worth trying and how to make sure you're getting the real thing. 




What Makes Wagyu Special?

The term "Wagyu" means "Japanese cow." This name shows how important the cow's breed and origin are for the quality of the beef. For beef to be called Wagyu in Japan, it must come from one of four purebred Japanese cow breeds: Akage Washu (Japanese Brown), Kuroge Washu (Japanese Black), Mukaku Washu (Japanese Polled), or Nihon Tankaku Washu (Japanese Shorthorn). These cows were originally used for farm work in rice fields and needed strong muscles, which made them store more fat in their muscles. This fat creates the marbling—thin white lines of fat which makes the meat looks pink. Hundreds years of trial to perfecting these genetic trait and careful raising practices make Wagyu beef very valuable and expensive.



Quality and Standards

Japan has stringent standards for Wagyu beef, both before and after harvest. The beef is graded on a scale from 1 to 5 based on marbling, color, and other factors, with five being the highest quality. For comparison, Prime, the highest grade in the U.S. and Canada, equates to only a three to four on this Japanese scale. This explains why Wagyu beef is often expensive, with prices around $70 for a 4-ounce portion.







According to Business Insider, the price of an adult Wagyu cow can reach up to $30,000. This high cost is attributed to several factors, including the product's exclusivity, the unique culinary experience it provides, and the significant expenses involved in its breeding. Wagyu breeders face higher costs due to the extended breeding period and the specialized feed required to increase the cow's fat content. Before slaughter, a Wagyu cow can gain up to 50% of its weight in fat through a carefully managed feeding regimen lasting up to two years. The high price is justified by the exceptional taste: when cooked, the marbled fat melts into the muscle fibers, keeping the steak moist and juicy. Additionally, as noted by National Institute of Health (NIH), Wagyu beef also considered healthier than other meats as it contains more monosaturated fats due to high concentration of oleic acid and Omega 3 and 6.




Kobe Beef: The Pinnacle of Wagyu

Kobe beef, a specific type of Wagyu, is highly prized and strictly regulated. It must come from Hyogo Prefecture in Japan and meet precise standards for weight, color, and marbling. To qualify as Kobe beef, these cows must carry a particular bloodline commonly acknowledged to produce a superior percentage of marbling known as the Tajima or Tajiri strain. On their first year, they would roam freely in pastures, and then they spend another year in a clean stress-free barn with natural feed such as rice hays and soybean, corn, or other local grains.

While Kobe beef is one of the most popular varieties of wagyu, it's not the only one, as different regions offer varieties of wagyu like Awaji and Miyazaki; there are more than 300 varieties of wagyu available. Due to these strict regulations, authentic Kobe beef is rare and expensive, with only a few restaurants in the Toronto authorized to serve it. Based Kobe Beef Official website, some of best spots you could find the best and authentic Kobe beef are Jacob’s Steak house, Butcher Chef, Oliver’s Steak House, Koke Teppanyaki & BBQ in Toronto, Haermon’s steak house in Ottawa.

Identifying Authentic Wagyu

To avoid being deceived by false claims, look for these signs of authentic Wagyu:

 Source : Cozymeal.com


  • Marbling: Genuine Wagyu has an abundance of fine white marbling throughout the meat, giving it a pinkish appearance.
  • Source Information: Kobe Beef Official is the only official website to find reputable sellers or restaurants that should be able to provide the authentic A5 Japanese Kobe. 


 Source : @Famu_inc

  • Bone-Free: Imported Wagyu beef is always boneless.
  • Trusted Vendors: Purchase from well-known butchers or eateries that have a reputation for quality and authenticity. In. Ontario, Famu is the only Japanese butcher and the first certified as Kobe Wholesaler and Retail store.


Wagyu beef offers a unique and luxurious dining experience, but it's essential to know what you're buying to ensure authenticity. By understanding the characteristics of true Wagyu and purchasing from reputable sources, you can enjoy this exquisite meat to its fullest.

Delivering across Ontario, Famu's carries the authentic Japanese Wagyu Beef, such as A5 Kobe, A5 Miyazaki, A5 Furano Hokkaido, A5 Awaji, and A5 Kuromame Nagi with BMS 8 above or A4 above to provide the best experience of wagyu right to your own door! Order online now and you can receive FREE Shipping after $300 in Toronto and $400 in GTA.