Did you know that Kobe Bryant actually sued the City of Kobe over the right to rename the highly coveted Kobe Beef, but he was actually named after Kobe Beef?
Joe “Jellybean” Bryant, Kobe’s father and a former NBA player, was so moved by the taste of Kobe Beef when he first tasted it in Japan and decided to name his son after it. Years later, the basketball player became more famous (at least in the U.S.) than the beef where his name originated from, so he decided to sue the City of Kobe claiming that its beef was “reaping the benefits of all his hard work.”
The official website of Kobe Beef does have one sentence stating that Bryant’s parents named him after the beef, a fact confirmed by Kobe himself in public. However, neither the City of Kobe nor the Kobe Beef Marketing & Distribution Promotion Association has ever claimed any other affiliation with the basketball player, much less freeloading off his fame.
Going back to the Wagyu, the Kobe Beef brand dates back to the late 19th century, when Kobe became one of the first Japanese ports opening up to foreign trade. At that time, beef was not commonly consumed in Japan. An English trader obtained a Tajima cow from local farmers and ate it. Delighted by its flavor, the Englishman began spreading the word among the expat community. From then on, foreign ships entering the Kobe port began to ask for the cattle and beef, which quickly gained the name “Kobe Beef.”
Before the consumption of beef took a foothold among the Japanese, Kobe Beef was regularly enjoyed by the foreign residents who met socially at the Kobe Club. Later it went on to become one of the three major Wagyu brands. When President Barack Obama visited Japan in 2009, his staff informed the Japanese government that he wished to taste Kobe Beef. The fact that the president informed his host of what he wanted to eat, rather than what he could not eat (which is the norm), shows the fame of this brand.
The strict selection criteria help guarantee the flawless taste of Kobe Beef. To qualify as Kobe Beef, a Wagyu must satisfy all of the following requirements:
- Tajima heifer or steer produced in the Hyogo Prefecture;
- Yield score: A or B;
- Beef Marbling Standard (BMS): 6 and above; and
- Weight of carcass: 270Kg – 499.9Kg for heifers and 300Kg – 499.9Kg for steers.
According to Kobe Bryant, the beef was too fatty and apparently did not “fall in line” with his brand image. Why not give it a try when you get a chance next time and pass your own judgment? Just make sure to avoid “American Kobe” or “Kobe Style.” Asking for the traceability number will ensure that you get the real stuff!