Kobe Beef in Kobe City Japan

Kobe Beef in Kobe City Japan

Kobe beef, renowned for its unparalleled marbling, tenderness, and rich flavor, is one of Japan’s most luxurious culinary experiences. Derived from Tajima-gyu cattle, a strain of Wagyu raised in Hyogo Prefecture, Kobe beef must meet strict standards: cattle are born, raised, and processed in Hyogo, with a marbling ratio of 6 or higher, a meat quality score of 4 or 5, and a weight limit of 470 kg or less for certain cuts.

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