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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.
Itâs legendary for superior flavor, buttery texture, and perfect marbling. Kobe is not a breed, though. Wagyu is the breed, and Kobe beef comes from the Wagyu breed of cattle raised in the Kobe region of Japan. Just as âChampagneâ can only come from the Champagne region in France, Kobe can only come from Kobe, Japan.tâs legendary for superior flavor, buttery texture, and perfect marbling. Kobe is not a breed, though. Wagyu is the breed, and Kobe beef comes from the Wagyu breed of cattle raised in the Kobe region of Japan. Just as âChampagneâ can only come from the Champagne region in France, Kobe can only come from Kobe, Japan.