Kobe Beef is beef that requires proof before the name can be used. Certified beef carries official stamps, and a certificate called the Kobe Niku no Sho is issued.
Why proof is needed
Only Tajima cattle from Hyogo Prefecture meeting the standards of the Kobe Beef Marketing and Distribution Promotion Association may carry the name. Origin, bloodline and meat quality are all conditions, and none of that is visible on the plate, so paperwork and stamps do the work.
How narrow the gate is
Around 7,000 head a year are shipped as Kobe Beef, less than 0.2% of the beef on the Japanese market. A carcass weight ceiling of 499.9kg keeps the focus off volume.
Asking at the restaurant
Restaurants serving Kobe beef hold documentation for what they buy. If you are curious, please feel free to ask.
FAQ
Q. What is the Kobe Niku no Sho?
A. It is the certificate issued for beef certified as Kobe Beef. Together with the stamps, it proves authenticity.
Q. Can anyone call their beef Kobe Beef?
A. No. Only Tajima cattle from Hyogo that meet the defined standards.
Our Kobe beef is on the dinner menu.
Source: Kobe Beef Marketing and Distribution Promotion Association