Kobe Beef

Food History

Kobe beef comes from the Waygu breed cattle raised in the Kobe area of Japan.

Waygu is a pure breed of cattle with the herd Registry Book in Japan dating back to 1830.

The cattle are massaged with sake and are fed a daily diet which includes large amounts of beer. The meat produced is extraordinarily tender, finely marbled and full flavoured. It is also expensive; often costing more than £70 per pound.

Kobe style beef-cattle are now also being raised in the US, Australia and Wales.

According to international gourmets, chefs and butchers alike, Waygu or Kobe beef is considered to be the very finest in the world. Historically an exclusive dish for Japanese Emperors, Waygu beef has recently been enjoying increasing popularity. Culinary experts consider it to be the tenderest and most succulent beef in the world, or as the Japanese like to call it: ‘the caviar of beef’.

What makes it so special?

• Intense marbling which adds to its flavour and tenderness.
• Hormone and growth promotant free.
• Aged 21 days
• 50% less saturated fat than ordinary beef
• 3:1 ratio of unsaturated fats to saturated fats
• It contains essential combined nutrients that cannot be found elsewhere

Until now, the opportunity to experience the flavour and tenderness of Kobe beef has been reserved for the very affluent and those who have ventured to the meat producing regions of Japan…

Wolfe’s is the first restaurant in the country, to offer you today to try the unmatched flavour, tenderness and quality of this special beef in:
10oz KOBE BURGERS
8oz KOBE RIB-EYES