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Kobe beef. Kobe beef (ç¥æ¸ãã¼ã, KÅbe bÄ«fu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture.
At a Japanese restaurant one recent evening in New York City, I watched the chef liberally season a $50 Kobe beef rib-eye with fine-grained salt. Like a magician who's asked to reveal the secret of his best trick, he answered begrudgingly, It is Japanese sea salt, and then threw the steak on the grill.