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Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.
Jul 29, 2021 · Learn the difference between Wagyu and Kobe beef, two types of Japanese cattle with high marbling and flavor. Find out why Kobe is the most exclusive and expensive, and how to spot it on a menu.
Learn about Kobe Beef, a prized Japanese delicacy and one of several breeds of Wagyu, or Japanese cattle. Find out how to enjoy it at teppanyaki restaurants, hotels and hot spring inns in Kobe.
Mar 12, 2022 · Learn about the history, quality, authenticity and price of Kobe beef, the most expensive and rarest beef in the world. Find out how to distinguish real Kobe beef from wagyu beef and avoid scams.
Jun 14, 2023 · Learn the difference between Wagyu and Kobe beef, the premium products of Japanese cattle, and how to enjoy them in Japan. Discover the history, quality, and availability of these delicacies, and avoid the common misconceptions and mislabeling.
Jul 5, 2022 · Learn about Kobe beef, one of Japan's top three wagyu beef, from its origin, pedigree, feed, and carcass ratings. Find out how to cook and enjoy this premium meat with a simple recipe and tips.
Jun 7, 2021 · Kobe beef is a highly marbled type of Wagyu beef that comes from the Tajima cattle strain of the Japanese Black breed. In addition to the breed of cattle, meat labeled “Kobe” must be born and raised in Hyogo Prefecture and killed in local slaughterhouses. Kobe beef has a Meat Quality Score of 4–5.
