Kobe beef
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Kobe beef (神戸ビーフ Kōbe Bīfu?) refers to beef from the black Tajima-ushi or Kobe Cow breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. Kobe is the capital of Hyogo Prefecture. Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.
Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, and more.
