Originally Posted by Salaryman Ryan
Just a few clarifications. Technically, Kobe is NOT officially classified as the best kind of Wagyu beef. Based on what I read about Matsusaka, that's something i DEFINITELY want to try.
Second, the definition of Wagyu is very very iffy. The strict definition is Japanese cattle. So if I buy Japanese cattle and breed it in say New Zealand, is it still Japanese cattle?
The article says no, the same way that if you buy Florida oranges and grow them in NZ it's no longer Florida oranges. The American Wagyu Association (AWA) says yes, even to the point that cross breeds with Japanese and US cattle should be called Japanese beef even if it comes from the US and not Japan. This is detailed in Part II of the report.
Definitely two very different answers. I think i agree more with the article's definition than the AWA definition.
Finally, the author does not claim Japanese beef is the best beef. He just says that ONLY beef from Japan can claim to be called Wagyu and ONLY beef from Kobe can claim to be called Kobe.
No American Wagyu, no Australian Kobe, etc etc....
UPDATE: the author has created an unofficial part 4, covering some of the common questions - http://www.forbes.com/sites/larryolm...larifications/