If you find yourself dining at a top-tier steakhouse, you might be confronted with terms like wagyu and Kobe - but what's the difference between the two?

Everything You Always Wanted to Know About Wagyu and Kobe Beef, Explained. Gowri Chandra. Updated Tue, April 17, 2018 at 3:17 PM UTC.

In my three part series, covering Kobe beef (Part1), Domestic Kobe and Wagyu (Part 2) , and the U.S. Government’s role (Part 3), I went into a lot of detail about a lot of different things, some ...

USDA Prime steak, left, and A5 Kobe (A5 is the highest grade for Wagyu beef). The comparison was made at a Kobe beef tasting at Vic & Anthony's Steakhouse in Houston.

If you're wondering whether you should choose Wagyu or Black Angus beef for your meal, you're definitely not alone. For the ...

To be able to serve Kobe Beef, which is the most renown kind of Japanese Wagyu Beef, you must apply with the Kobe Beef Association in Kobe, Japan. The application is not cheap and there is an ...

The difference between Kobe and lower-grade genetic spin-offs is simple. Real Kobe beef comes from the black Tajima breed of Wagyu (literally, “Japanese cattle”), raised under strict ...

Wagyu beef from F1 cattle (the first instance of crossbreeding) is 20% or higher. When you get beef from a purebred or full-blood cow, you’ll get between 30% and 50% fat.

The words "wagyu" and "Kobe" get thrown around a lot, probably because of the dollar signs their refined perception evoke in the eyes of restaurateurs. After the 2016 Inside Edition exposé blew ...