Kobe beef is a decadently delicious kind of Wagyu beef that hails from the Tajima strain of Japanese Black cattle. The journey to become Kobe beef starts and ends in Hyogo prefecture, Japan, where these cows are born, nurtured and processed. Distinct geographical influence sets it apart from other types of Wagyu.. The History of Kobe Beef. Kobe beef originates from the Tajima strain of Japanese Black cattle raised in Hyogo Prefecture, with Kobe being the region's capital city. The history of Tajima cattle dates back thousands of years, but it wasn't until the late 19th century that Kobe beef gained popularity among foreign visitors in Japan.
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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. The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture.. Availability and Accessibility. Wagyu beef is more readily available than Kobe due to its broader classification. You can find Wagyu beef in various grades, from USDA Prime to less expensive options. Because Kobe is a specific type of Wagyu, with rigorous standards for classification, it's less accessible.
