Kobe's Gourmet Butcher | The Home of The Wagyu Boss

Author // Chelsea Keim, Place Coorparoo

Who would've thought Wagyu could be such an art.

For Pete Cabassi, Wagyu is more than just a cut of meat.

After being a pioneer of the breed and its meat since 1996, Pete, owner of Kobe’s Gourmet Butcher, really is the wagyu boss.

Kobe’s in Camp Hill, is not only a destination for regular customers and locals to buy their dinner supplies, but a sponsor for community based organisations like local schools, kindergartens and football clubs.

We caught up with Pete, to chat all things wagyu and find out more about this little treasure that is, Kobe’s.

Tell us about your customers? Are there any regulars?

Our customer base is quite varied, we do have a long list of WAGYU disciples that travel from all over town and the State and internationally to buy it, but we also have our important regulars that visit the store 2-3 times each week.

What is the best thing about being a business owner in this local area?

Camp Hill, Holland Park and Coorparoo (most of our regulars live in these 3 suburbs) have changed a lot in the past 8 years with lots of new people buying in and renovating or building new houses or apartments.  Our challenge is to keep at pace with these changes, continue to make people aware of our little treasure of a store and to engage with them once they open our doors.

What makes your Wagyu the best?

On the Wagyu front, I am affectionately known as ‘the wagyu boss,’ having been a pioneer of the breed and its meat from 1996. Kobe’s is the destination for wagyu. The local demand has been increasing this past decade. We utilise a combination of vacuum packaged, primal cuts of Wagyu plus entire carcases of Wagyu in our shop. This makes us different and is the catalyst for us to show off all sorts of cuts.