Kobe beef refers to cuts of beef from a specific breed of cattle, Wagyu. Much like Black Angus, Hereford, and Charolais are specific breeds of beef cattle. Because of it’s texture and marbling, it is said to be one of the finest breeds of cattle available. It’s considered a delicacy in Japan, which eats quite a bit of beef per capita. It’s said to surpass the PRIME classifications set by most of the grading bodies of other countries.
In order to carry the Kobe label, this beef must be from the Kobe region of Japan. Now-a-days, the Japanese are commissioning a very select few American breeders/farms to raise some of this cattle for them. This allows a lot more access to Kobe beef for people like us down here in Trinidad. There isn’t much of a demand for Wagyu/Kobe beef in the States yet, but the demand is slowly growing.
Supposedly, Wagyu cattle live a luxurious life; they eat organic grains, drink Japanese beer and sake mash, and even listen to tranquil music while getting daily massages.