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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]
Today, each region in Japan has its own brand of Wagyu beef, numbering more than 320. [49] The first Wagyu beef to gain a reputation was Kobe beef, already famous since the 1860s and known to foreign countries through foreign residents. [50] [51] Ōmi beef also had a reputation since the Meiji era (1868–1912) for its delicious taste. [52]
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.
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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]
Ōmi beef is generally considered one of the three top brands of wagyū, along with Kobe beef and Matsusaka beef. [1] Ōmi beef is said to be the oldest beef brand in Japan. In the Azuchi–Momoyama period, Takayama Ukon, who was associated with Ōmi Province, treated the warlords to beef. [1]