Kobe beef is more expensive than Wagyu because Kobe beef is a highly specific and rarer type of Wagyu which comes from only Japanese black cattle.
Kobe beef also must meet stringent criteria for origin, (Hyogo), breed, marbling and quality, with fewer cattle qualifying annually.
Only a few thousand Kobe cattle are certified each year, which makes Kobe beef more scarce than other Wagyu.
Kobe beef is also famous for it's exceptional marbling, and creating a rich flavor and creamy texture, driving up the demand and price and the combination of strict rules and high demand from global fascination make Kobe beef one of the priciest meats.
Kobe beef is the pinnacle of Wagyu, meeting specific Japanese standards, making Kobe beef the most expensive and sought after cut of meat which can cost as much as $200.00 lb to $500.00 lb.
The kind of cow that has Wagyu meat is the Japanese cow.
The word Wagyu means Japanese Cow.
The most common Japanese cow or Wagyu is the Japanese black cow, the Japanese brown cow, the Japanese shorthorn cow and the Japanese Polled cow breeds, which are known for their intense intramuscular fat or marbling that gives Wagyu a buttery and tender texture
The 4 Wagyu cow breeds include.
Japanese Black (Kuroge Washu) which is the dominant breed, making up about 90% of Wagyu, prized for its exceptional marbling.
Japanese Brown (Akage Washu/Akaushi) which is a leaner, less marbled breed with a mild flavor, raised in southern Japan.
Japanese Shorthorn (Nihon Tankaku Washu) which is a rare breed of cow from northern Japan, making up less than 1% of Wagyu.
Japanese Polled (Mukaku Washu) is another rare breed, found mainly in Yamaguchi Prefecture.
Marbling in the Wagyu meat is the defining feature of Wagyu meat, which is where the fat runs through muscle and creates tenderness.
Unique genetics also promote higher fat content and a lower melting point for the fat.
And Japanese cows or Wagyu are also often raised in low stressed environments with specialized diets to enhance the marbling.
Wagyu cattle were introduced to the United States in the 1980s, which lead to American Wagyu which can be purebred or crossbred, (50% to 100% Wagyu genetics.