Kobe beef filet with fork and japanese text on black background
In Japan, the word "Wagyu" ( 和牛 ) means "Japanese Cow".
( 黒毛和種 ): Japanese Black ( Black-haired Japanese cow )
Kuroge Washu is unique in the beef world, and in the entire animal kingdom, for its genetic predisposition to developing fine-grained, speckled fat marbling inside the meat itself.
Why Kobe Beef Appears White When Raw
By Ashley Reut
When you head out to pick up a few steaks for dinner, you're usually looking for that nice, bright red color, because it indicates freshness and quality. However, when you first see raw Kobe beef in person, you might be skeptical because of its white color, but it's actually a highly-coveted trait that stems from the same strict protocols that make it so rare to find in the first place.
The smaller veins of fat that give rise to the white color — referred to as marbling because they resemble veins in a slab of marble — are intramuscular fat. Aside from originating from the Tajima breed and being born, fed, and raised in the Hyogo Prefecture of Japan, true Kobe beef must also meet certain weight, texture, and marbling requirements.
Known for its unparalleled flavor and texture, Kobe beef is the world's best version of Wagyu because of its extreme rarity and flavor. If you ever get the chance to try it, first make sure you're getting the real deal, and then savor the unique piece of meat that starts off white just to melt in your mouth when you taste it.