It depends on where your Kobe beef come from. Kobe beef traditionally comes from Wagyu cattle raised in the Kobe region of Japan (hence the name, Kobe beef). In recent years, however, American ranchers have imported Wagyu cattle to get a bit of the Kobe beef market (Kobe beef, as you probably know, is extravagantly expensive, particularly if it is from the actual Kobe region). Wagyu are supposed to be very hardy as a breed; I’m assuming that this means their water consumption would be comparative to other cattle. I would make the claim that the water consumption of Kobe beef in comparison to typical beef depends on the locality of production and possible transportation water use. American Kobe beef should be comparative to the typical American-raised beef. Japanese Kobe beef has the possible advantage of a wetter climate than the American West (where most American cattle are raised) and the possible disadvantage of incidental water consumption in transportation.
I would guess that the purported techniques of special care given to some Wagyu cattle (rubbing their coats with Sake, for example) would be merely incidental in the comparison.
There is no apparent reason why Kobe beef would use more water than standard beef. Kobe beef originates from specially-fed cows. In addition, these cows are specially bred Wagyu cows. These cows are even sometimes given beer in order to fatten them up, and massaged with sake in order to relieve stress, which tenderizes the meat.
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