New Zealand’s luxury dining scene will crack a historic culinary milestone with the launch of official, certified Kobe Beef for the first time.
While various forms of domestically produced or crossbred Wagyu have long been available on Kiwi menus, this marks the inaugural arrival of the strictly regulated, globally revered trademark overseen by the Kobe Beef Marketing & Distribution Promotion Association.
Kobe Beef was officially unveiled and launched in New Zealand by the Consul-General of Japan, Suguru Minoya, at 21 Days Bar & Brasserie, on Friday August 7, also marking a premier culinary milestone for Japanese gastronomy here.
Robin Li, director of Rightmall Limited, who is New Zealand's sole licensed importer of Kobe Beef here, believes the arrival of Kobe beef will completely reshape local expectations of premium steak.
"For a long time, what we get in New Zealand are 'Kobe-style' wagyu. True Kobe beef is however an exclusive product bound by rigorous Japanese laws," Li said.
A comprehensive industry report on Bespoke Discovery noted: “The animal must be a pure-blood Tajima-gyu Wagyu born and raised in Hyōgo Prefecture—outside genetics are prohibited".
The association mandates that only virgin heifers or castrated steers achieving a Beef Marbling Standard (BMS) of 6 or above, alongside a minimum meat quality grade of 4, can carry the official title.
Because of these uncompromising prerequisites, the meat is incredibly scarce. Only about 7,000 Tajima cattle are registered each year, and only about 5,500 are certified as Kobe beef due to strict criteria accounting for roughly 1.5% of all Wagyu raised in Japan, making its export to New Zealand shores a rare privilege.
Just to put it in context, the United States produces about 600,000 heads of cattle annually, and 2% are graded as "Prime"; the highest quality in the country.
Kobe Beef is said to be the finest beef in the world and has a 150-year-old history dating back to 1868 when foreign trade was first opened in Kobe. An Englishman tasted Kobe beef for the first time and declared it to be a "gift from heaven".
Since that time, the taste and flavour of Kobe Beef has remained the same and has become a symbol of luxury in Japan. They are sought after for their exceptional flavour and tenderness.
Back in Hyogo prefecture, purebred Tajima Wagyu cattle are raised meticulously using traditional methods to ensure optimal texture and taste. Kobe Beef contains a high level of oleic acid or mono-unsaturated omega-9 fatty acid, giving it a creamy, buttery taste.
Tajima-gyu cows need to meet the rigorous standards set by the Kobe Beef Distribution and Promotion Council to get the title of “Kobe Beef” before being certified.
The criteria include that the cattle must be born, raised and slaughtered only in Hyogo prefecture, and that they are from the Tajima strain of Japanese Black (Kuroge Wagyu).
The meat quality must be graded A, or at least B, by the Japan Meat Grading Association, with a score of 4 or more on a scale up to 5 and the Beef Marbling Standards of at least 6 or higher from a range of 1 to 12, the latter being the best.
Kobe Beef cattle must be slaughtered between the ages of 28 and 60 months, weighing 499.9kg or less - which is smaller than most other cows. Li said that 80% of Kobe Beef are bred solely for the Japanese market, with less than 20% exported overseas.
Just two certified cattle have been exported to New Zealand, with each animal giving about 400kg of meat. It can cost as much as $1000 for a kilo of Kobe Beef.
In New Zealand, Rightmall Limited and its sister restaurant 21 Days Bar and Brasserie in Browns Bay is the only establishment here to receive the prestigious recognition by the Kobe Beef distribution and promotion council. The council was established to define Kobe Beef and issue certificates to authenticate beef that met its criteria, and combat fakes.
As a certified restaurant, 21 Days has the right to display the official Bronze Cattle Statue, the official plague and certificate.
"I have known about Kobe Beef for a very long time as being the best beef in the world, and I have long dreamt of bringing this 'Rolls Royce of Beef'; in to give our diners a special experience," Li said.
"It has been an absolute privilege to be granted the status of an official Kobe Beef partner, and I'm thrilled that this prestigious meat has finally landed on New Zealand shores.' Li said receiving the certification proved 21 Days' seriousness in the beef industry.
The ultra-fine marbling melts at room temperature, giving it the distinct, buttery texture, and the best way to savour Kobe Beef is to have it as a steak with just premium salt and pepper.
Meat lovers in Auckland will get a chance to taste a piece of this Japanese ultimate culinary heritage on Wednesday August 26, when 21 Days host a 'Kobe Beef First Cut' dinner evening with Chow Luck Club and wine expert Gavin Hubble. "It's not just a dinner event, participants will get an insight into the centuries-old traditions behind Kobe Beef and Japanese food culture," Li added.
"The experience will be so much more meaningful and people begin tounderstand the heritage behind the meat."
21 DAYS - 37 Clyde Road, Browns Bay. 21days.co.nz CLICK HERE TO SIGN UP FOR OUR NEWSLETTER
