$100 Kobe Beef Teppanyaki Sirloin Steak Japan
Kobe beef (神戸ビーフ, Kōbe bīfu) pronounced [koːbe biːɸɯ] is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, “the three big beefs”), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
神戸ビーフ（こうベビーフ）は、兵庫県で生産された「但馬牛（たじまうし）」（黒毛和種）[1]からとれる枝肉が一定の基準を満たした場合に、「但馬牛（たじまぎゅう）」の呼称の代わりに用いることが出来る牛肉のブランド名。旧来の正式名称は神戸肉（こうべにく）で、一般には神戸牛（こうべぎゅう）とも呼ばれる。日本三大和牛の1つとされる。神戸ビーフの証しとして、兵庫県の花であるノジギクを形どった刻印が押されている
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