Kobe

THE TASTE OF THE RISING SUN

Considered the best and most exclusive meat in the world, Kobe beef is unmatched. Only the highest quality cattle within the pure lineage Tajima gyu cattle can boast this classification which is synonymous with delicacy and softness to the palate

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Kobe

PURITY OF BREED AND PERFECTION IN TASTE

When they are calves, the cattle are registered to obtain a 10-digit registration and identification, this allows a traceability of all the movements of the meat before reaching your plate. These digits indicate the breed of the cattle, its place of birth, place of breeding, sale and its authenticity.
Among the four different breeds of Japanese cattle, the black breed is the purest Kobe beef and is the one that is exported to Mexico.

Kobe

OUR MEAT CUTS

RIB EYE

A cut naturally endowed with a good proportion of intramuscular fat, without bone. Its marbling is high, providing softness

NEW YORK

A cut with a firm texture and good marbling, its meat is tender and juicy and its flavor is enveloping, complex and slightly sweet

Kobe

MYTHS AND REALITIES

“Wagyu and Kobe are the same”

No, it is not. As we explained previously, the word Wagyu designates the breeds of cattle from Japan, but not all meat from Japan meets the requirements to be considered Kobe; that is, all Kobe meat is Wagyu, but not all Wagyu is Kobe . Wagyu is the breed and Kobe is the Wagyu breed beef that achieved the Kobe designation of origin

“Cows are given beer to drink to induce appetite”

No, they eat a special diet based on certified straw, corn, barley, rice and other cereals, and they drink natural, clean and fresh water

“Cows are massaged to de-stress them”

No, they lead a very relaxed lifestyle and live in a natural environment in the Japanese plains that allows them to live completely stress-free without the need for a beef spa

“All cows considered Kobe around the world receive the certification”

No, in some places they have wanted to recreate the natural and breeding conditions of Kobe cattle, which has led to the production of “Kobe style” meat that does not come from Japan and is not the same as authentic certified Kobe meat. This certification is only granted to cattle born, raised and sacrificed in Japan

“Marbling of kobe beef is considered excellent from grade 1”

No, to be Kobe it must pass grade 6 marbling on a scale of 1 to 12, so if it has grade 1 it is not Kobe

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The best meat in Mexico

WHERE TO TRY IT?

Among the few establishments in our country that offer certified Kobe meat, HARRY’S GRILL PRIME STEAKHOUSE & RAW BAR is a fine dining that is distinguished by offering more than just a dish, but a sensory experience full of style in which your Kobe meat will arrive at the table accompanied by a ceremony worthy of only the best meat in the world

This restaurant is recognized for the quality of its ingredients and the perfection of its meat preparation and aging techniques

At Harry’s you can taste the best cuts in the world, including certified Kobe beef, USDA Prime and Black Onyx, amid a highly sophisticated atmosphere and impeccable service

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