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I’ve seen since few months so many Facebook publications about provisioning companies supplying Kobe Beef meat…
I have to write this post as a short guide and reminder about the Kobe Beef on the market because not all of us are reading currently the Japanese....
 

Bruno LEPICIER

Chefs & Customers need to know that most part of the
“Kobe Beef Meat” on the market  is in fact a
common Japanese Wagyu beef, 
excellent products, but not as expensive, rare and precious as the
real Kobe Beef can be. 

To be able to sale Real Kobe Beef Meat,
companies need to get
a professional license, attested by certificate and a bronze statue
delivered by the Kobe Beef Marketing and Distribution Promotion Association
where all breeding / fatting farms and traders of Kobe Beef are to be designated and registered.
Not so easy process, trust me!
 

A certified Japanese Kobe Beef needs to  :

• Be a Pure lineage Tajima-Gyu, born, raised & slaughtered in Hyogo Prefecture.

• Have a score of 6 or higher on the beef marble grading scale of 1-12. 

• The “Japanese Chrysanthemum” seal officially certifying it is Kobe Beef.

 This process is so strict that the meat package must carry a 10-digit number.

Make sure it's real Kobe by tracking this number HERE 
or visit the official website for more info : http://www.kobe-niku.jp
All the informations are listed (ID certificate, Official Retailers/Area, Origins…) 
 

Froggy Gourmet is the only provisioning company 
allowed to sell Kobe Beef as a retailer in
the Mediterranean Area since 2015.