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Kobe beef meal served in a steakhouse in Kobe Kobe beef. 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. [1]
Kobe Beef: Kobe Beef is a brand given to the highest quality beef from Hyōgo Prefecture's Tajima cattle and has a history of about 170 years. [56] Special Matsusaka Beef: Special Matsuzaka Beef (Tokusan Matsusaka Ushi) is a brand given to the highest quality virgin female beef from the Matsuzaka region of Mie Prefecture. The Matsusaka beef ...
Marbled Kobe beef Extensive fat marbling in slices of high-grade Wagyu beef Marbled entrecôte from Angus cattle, a rib eye cut. Marbled meat is meat that contains various amounts of intramuscular fat, giving it an appearance similar to marble. The term is principally applied to red meat.
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Japanese wagyu bull on a farm north of Kobe. Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle is mostly known as beef. In beef production there are three main stages: cow-calf operations, backgrounding, and feedlot operations. The ...
It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2,500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices. [1]