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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]
American wagyu is not 100% Japanese wagyu. America’s version has less marbling and fat. While American wagyu costs less, it is still considered superior meat.
The reputation of Wagyu beef as having a superior taste spread from the residents of the foreign settlement to the Japanese, and it was written in books of the time that "Wagyu beef has a better taste than foreign beef" [27] and "there has never been beef as good as Kobe's beef".
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]
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Japanese Black cattle at a wagyū show in Sasebo, Nagasaki Cattle of the Tajima strain on a farm in northern Hyōgo Prefecture. The Japanese Black (Japanese: 黒毛和種, Kuroge Washu) is a Japanese breed of beef cattle.
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