The history with Wagyu and Kobe-Style beef within the United States is long and storied. Wagyu cattle are an old breed from Japan known for exceptional marbling, tenderness, and flavor. Kobe beef comes from the marbled Wagyu cattle raised in the Hyōgo Prefecture of Japan.

Limited importation of Wagyu cattle into the United States first took place in the 1970s and 1980s. The initial breeding program for Wagyu cattle in the U.S. was through crossbreeding Wagyu genetics with common cattle breeds like Angus to “introvert” the Wagyu genes into the U.S. cattle herd. The beef that was being produced was extraordinary with a level of eating quality far superior to most beef being offered in the U.S. marketplace.

Pure breeding for Wagyu genetics as well as a system of upgrading U.S. cattle with Wagyu genetics by crossbreeding began in the late 1980s and early 1990s. A whole new sub-industry of American Wagyu was born. As more and more American Wagyu cattle were being born and raised, they began to develop a standard and reputation for flavor, marbling, and texture that is enjoyed today by chefs and consumers throughout the United States.

As the demand for Wagyu and Kobe-style beef increased, the need for accountability and consumer confidence became a top priority. In an effort to provide accountability and transparency to the marketplace, independent ranchers and industry leaders set out to create certifications and trademarks that would ensure products offered under the Wagyu and Kobe-style names met the highest standards of quality and authenticity. Certified Wagyu-Kobe Beef, LLC was established and now owns and protects a portfolio of trademarks in the beef industry in the U.S.