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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.
When referring to beef, the word Wagyu is often used synonymously with Kobe. But actually the word Wagyu comes from âwaâ, a very old term referring to Japan. One of meanings of âgyuâ is beef. So Wagyu actually means âJapanese beefâ and can refer to several breeds of cattle, known for producing highly-marbled beef that is tender and flavorful. Although all Kobe beef is Wagyu, not all Wagyu beef wears the Kobe label. Kobe can only be used to refer to beef raised in Kobe, in the Hyongo Prefecture of Japan, renowned for producing the juiciest, most flavorful beef.