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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.
Wagyu is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the foie gras of beef, Wagyu has an exquisitely tender texture and incomparable, luxurious taste.ll Kobe beef is Wagyu, but not all Wagyu is Kobe. To earn the appellation of Kobe beef, the cattle must be raised in Japan's Hyogo Prefecture and its production must conform to standards imposed within that region.