The tightly-controlled regional farmers and processors that handle Kobe Beef produce only 5,500 qualifying head of cattle per year, only 10% of which are made available for export overseas. If you would like to try the one and only Kobe Beef, there are only 37 restaurants in the U.S. that are licensed to serve it. Thanks to our nomination and acceptance into Japan’s exclusive certification program with the Kobe Beef Association earlier this year — which builds upon our years of work with Japan’s top Wagyu regions, including Kagawa Olive Wagyu, Kagoshima A5 Wagyu, Iwate-Gyu and others — we are able to offer it on Crowd Cow.
