Kobe Beef is unique because it must be of the black Tajima-ushi breed of Wagyu cattle and can only be raised according to strict tradition in the town of Hyōgo Prefecture, Japan. Japan’s unique isolation from other breeds of cattle has caused Kobe beef to have a unique texture and flavor that is its trademark. The cows are raised on traditional diets for tender meats, which allow them to graze openly. Their unique and humane way of cattle ranching has spread to the US after Japan banned all beef imports from the US.
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