Some places can sell “kobe style” beef products but in order to be called kobe beef, the type of cattle must be wagyu and slaughtered in the Kobe region of Japan. Kobe beef is often graded above USDA prime due to its tenderness, flavor and higher amount of intramuscular fat, or marbling. To read more, visit the link below.
Kobe beef is from a specific breed of a type of cattle raised according to strict Japanese standards called the Hyogo Prefecture. Everyday the cattle are massaged with sake, drink a beer and are brushed. They feed on a strict diet of grain as well. The standards have resulted in very high quality meat with superior marbling and a healthy ratio of unsaturated fat to saturated fat. In recent years American cattle producers have emulated the production of Kobe beef by breeding the Wagyu (Kobe) cattle with Angus and followed the Hyogo guidelines. However, due to differences in climate and the grain available for feed, American “Kobe” beef is somewhat different than Japanese Kobe beef. (The second link shows the cattle receiving their daily sake massages in Japan.)
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