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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.
Now, many of you know Japanese Wagyu as âKobe beefâ. âKobeâ has become a generic reference for all wagyu beef, regardless of whether itâs raised in Japan, Australia or the U.S. In fact, Kobe does not mean beef and itâs not a style of high quality beef.