Food, Wine & Travel in Style

Food & Dining

Kobe Jones : Not all Wagyu is created equal

  • Written by Mel Greig










Wagyu is synonymous with steak. Really, really good steak. But there's wagyu, and then there's Japanese wagyu.



 
While most diners are aware of the Australian wagyu marbling scale of 1-9+ to indicate fat content, many don’t realise that Kobe Jones uses Master Kobe Wagyu, which goes up to 11+. And fewer people know the difference between Japanese and Australian wagyu.  
 
In Japan, ‘Wagyu’ means ‘Japanese Cow’ and the one you want is the Kuroge Washu or Japanese Black cow. Its ability to marbleise fine-grained, speckled fat internally awards it Japan's highest-possible rating - A5. 

Japan considers it so precious that in 1997, it banned the export of its DNA. Research from the Japanese Wagyu Registry Association revealed that 99.9% of all Kuroge Washu cattle are descendants of a single cow named Tajiri. It's her genes that make wagyu so delicious.
 
In Japan, all A5 wagyu comes from the Kuroge Washu breed, specifically the Tajima strain, and the animal must be raised and slaughtered in Hyogo prefecture. It's called Kobe beef because Kobe is the capital of Hyogo. 

Just like champagne has to be made from a specific place in France, real Kobe beef can only come from Kobe in Japan. The taste, texture and quality are affected by the soil, climate and conditions the cows are raised in.
 
Kobe Jones, which loves Kobe beef so much it named itself after it, imports real Kobe beef from Japan. "We use Ito wagyu which comes from the Ito prefecture. In Japan, people talk about the prefecture first, then the cut and then the grade,"  says Paul Misan, CEO of the Australian Restaurant Group, which runs Kobe Jones. 

"ITO wagyu is rated the best in the world and has only been allowed to be exported from Japan in the last four months. The Japanese have been doing this for hundreds of years, they've developed and streamlined the breeding process so the cows have a lot of fat.
Australia breeds very good wagyu, but Ito wagyu is a very specialised, high quality product."
 
Kobe Jones serves Australian wagyu sirloin from AA5-AA9+, with AA indicating it is export grade. But the pinnacle is the Ito fillet Japanese grade 5 - the highest rating in Japan - cooked at the table over a hot rock. A server cooks it the perfect medium rare, allowing that prized fat to melt just enough to remain tender and reward diners with the mouth feel that makes wagyu what it is.

Kobe Jones Sydney is located at 27 Lime Street, Sydney.


Kobe Jones Sydney – Lunch and Dinner 7 days a week.

Phone: (02) 9299 5290 or book online at www.kobejones.com.au

Instagram: @kobejones_sydney


 

myDNA taking the guesswork out of Be Fit Food meals

myDNA and Be Fit Food have teamed up to help Aussies eat themselves better with personalised meal recommendations based on their unique DNA.Be F...

The Aussie company helping Bali get back on its feet, one curry at a time

With travel restrictions still prominent across the nation, one of Australia’s favourite holiday destinations, Bali, has been left in dire straits...

Things to Remember When Ordering from Cake Deliveries

Melbourne is the capital of Victoria, located in its beautiful coastline. It is one of the most populous cities in Australia. The city is also h...

7 Popular Types of Coffee Makers

Coffee is an essential part of many people's lives. Countless individuals have claimed they can't function optimally without their morning cup o...

Dining with dignity: How an innovative startup is plating up life-changing texture modified food

Kinela, an Australian allied health and healthy meal delivery service for people on the NDIS, has today launched an innovative range of texture ...

Step Up Your Spring Smoothie Game With This Brain Boosting Creation

Kickstarting your morning with a nourishing breakfast is one of the best ways to set yourself up for the day. A healthy mealtime routine not onl...

Enjoy Your Java in a Reusable Coffee Cup

If you are a coffeeholic, you probably drink coffee more than once a day. If you purchase your cuppa joe from a local cafe, the amount of disposab...

5 Things to Keep in Mind Before You Opt for Cupcake Delivery in Brisbane

Cupcakes are a delight for sore eyes for just about anyone. Brisbane, the capital of Queensland, can also be called the capital of bakers in Austr...

Tips in Choosing Your Wedding Venue

Your wedding venue can either make or break the ceremony. Believe me, choosing a venue for this blissful event isn't easy. From looking for an e...

Wine with Your Fave Quarantine Snacks? Here are 10 Great Pairs!

Many have been on a bit of “how-to-survive-the-quarantine-for-months” hype amid the COVID-19 pandemic recently. Suddenly, everyone started cooki...

Byron at Byron Appoints New Executive Chef Etienne Karner

Byron at Byron, a Crystalbrook Collection Resort is set to unveil its new restaurant and chef on Tuesday, 1 September. Executive Chef Etienne Ka...

Demand for Ready Made Meals Skyrocketing Nationwide as Cooking Fatigue sets in

Australians were all enthusiastically baking bread in the first COVID lockdown, this time around, 'cooking fatigue' has set in as food delivery ...

Writers Wanted



News Co Media Group

Content & Technology Connecting Global Audiences

More Information - Less Opinion