https://en.wikipedia.org/wiki/Kobe_beef
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan 's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1] The meat is a delicacy, valued for its flavour, tenderness and fatty, well- marbled texture.

https://wagyu.org/for-consumers/what-is-wagyu-beef
The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese Government in the late 1990's banned further exports of Wagyu genetics and declared Wagyu a national living treasure. Zenwa is the

https://en.wikipedia.org/wiki/Wagyu
Japanese Black cattle of the Tajima strain on a farm in northern Hyōgo Prefecture High-grade sliced Matsusaka wagyu beef. Wagyu (Japanese: 和牛, Hepburn: wagyū, lit. ' Japanese cattle ') is the collective name for the four principal Japanese breeds of beef cattle.All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock

https://robbreport.com/food-drink/dining/what-is-wagyu-beef-luxury-steak-2855767/
While a lot of purveyors, working with limited supplies, will be able to get you thin cuts of A5, Meat N' Bone comes through with big, prime rib roast-sized cuts of the finest Japanese beef (all

https://www.ladyironchef.com/2017/01/best-japanese-beef/
From Matsusaka Beef to Ohmi Beef, here are The 5 Different Types of Premium Japanese Beef Worth Splurging On. Source: Rakuten. #1 IGA BEEF. As its name implies, the high-quality Iga Beef hails from Iga, Japan. Iga's mountainous climate makes an ideal environment for the rearing of cattle. Iga Beef was the go-to meat for Iga ninjas during

https://livejapan.com/en/article-a0001254/
Every gourmet knows Japanese wagyu beef, the famous cut that fetches prices three times higher than the European meat commonly available in Japan*. Wagyu is often called "the most expensive beef in the world," with brands such as Kobe beef and Matsusaka beef being praised as cultivating the "art of meat," raising every animal carefully and under rigorous management, so enjoying the

https://notesofnomads.com/kobe-beef/
Kobe beef restaurant in Kobe, Japan. Photo used with permission courtesy of @somewhere.in.jp Wagyu beef and Kobe beef in the US. From 2010 to August 2012, the import of any Japanese wagyu beef from Japan, Kobe or otherwise, to the United States was banned due to concerns over foot and mouth disease believed to have originated from livestock in

https://www.japan.travel/en/story/wagyu-brands/
Japan's "top three" wagyu brands — specifically Matsusaka Ushi, Kobe Beef, and Ohmi Beef — all hail from the Kansai region of Japan. While their bloodlines all trace their origins to Tajima beef, a subspecies of Japanese Black cattle from Hyogo Prefecture, each of these wagyu brands boasts a unique flavor profile.

https://visitjapanplus.com/kobe-beef-guide-japans-most-famous-wagyu/
The History of Kobe Beef. Kobe beef originates from the Tajima strain of Japanese Black cattle raised in Hyogo Prefecture, with Kobe being the region's capital city. The history of Tajima cattle dates back thousands of years, but it wasn't until the late 19th century that Kobe beef gained popularity among foreign visitors in Japan.

https://www.usatoday.com/story/life/food-dining/2024/02/09/what-is-wagyu-beef/72356655007/
Beef must come from one of these four breeds to be considered Wagyu - Japanese Black, Japanese Brown, Japanese Polled or Japanese Shorthorn. Originally, it was the cows' physical endurance

https://livejapan.com/en/article-a0001233/
Over time, the term 'Kobe beef' has become an emblem of culinary excellence, a symbol synonymous with the epitome of gourmet indulgence. Yet, as its fame has grown beyond Japan's borders, so has the misuse of its name, causing the true essence of Kobe beef to be somewhat clouded. Authentic Kobe beef is a product of the black Tajima breed of Wagyu cattle, raised in Japan's Hyogo Prefecture

https://www.foodinjapan.org/kansai/hyougo/kobe-beef/
Kobe beef (神戸牛) is one of the Japanese premium beef or Wagyu beef from Kobe region raised in Hyogo prefecture. It meets strict standards in terms of its growing environment, pedigree, meat quality, etc. by the Kobe Meat Distribution Promotion Council at the time of shipment. Many believe that this beef received the strictest standards in

https://www.foodinjapan.org/japan/wagyu-beef/
In Japan, when talking about beef, there are importd beef, domestic beef and wagyu. As "wagyu" literally means Japanese beef in Japanese, some people may wonder if Japanese domestic beef and wagyu is the same thing. Simply speaking, imported beef refers to meat that is processed and imported to Japan.

https://www.osaka.com/eat/japanese-wagyu-beef/
Finally, the dark and cozy atmosphere makes it relaxing and one of the best spots in Osaka to enjoy Japanese wagyu beef. Opening Times: 17:00 - 21:00 (Saturday and Sunday 12:00 - 15:00, 17:00 - 21:00) Phone Number: 06-6211-2904. Website. Address: 〒542-0076 Osaka, Chuo Ward, Nanba, 1 Chome−5−24 だるまビル 2F.

https://www.allrecipes.com/gallery/japanese-beef-recipes/
We've gathered together some classic Japanese beef recipes, which showcase traditional flavors and techniques of Japanese cooking. These comforting recipes feature sure-fire dinner hits like beef sukiyaki, Japanese-style curry, beef yakitori, Japanese-style burgers, and much more. They make great weeknight meals for the family. of 12. View Recipe.

https://wagyushop.com/collections/kobe-beef
Kobe Beef comes from a specific breed of cattle that is raised in the Hyogo Prefecture of Japan. The cattle must be part of the Tajima bloodline which features unique genetics. Every cut of authentic Kobe Beef passes strict grading qualifications by the Kobe Beef Association that ensure its world-class quality. As a type of Wagyu beef, Kobe is

https://www.japan.travel/en/guide/wagyu-all-you-need-to-know/
Rich, tender and expensive, wagyu, literally "Japanese beef," refers to four breeds of cattle raised in Japan—Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled, as well as their crossbreeds. Of these, the highest grade of wagyu is considered to be cattle born and raised in Japan. Befitting of the meat's superior status

https://www.msn.com/en-us/money/companies/why-wagyu-beef-commands-a-luxury-price-tag/ar-BB1nL3Os
1. Genetic purity of cow breed. The beef must come from cows 100% genetically derived from one of the four Japanese cattle breeds - Kuroge Washu, Akage Washu or Akaushi, Mukaku Washu, and Nihon

https://theonlinegrill.com/wagyu-beef/
Japanese Black (Kuroge): Accounts for around 94% of the beef cattle population in Japan. Japanese Brown (Akage): Also known as the Japanese Red, is the other main cattle breed in Japan, making up around 5% of the population. Japanese Shorthorn (Nihon Tankaku): These cattle are reared in northern Japan and comprise less than 1% of the population.

https://www.mychicagosteak.com/steak-university/japanese-wagyu-beef-guide-prized-steak
Wagyu beef can cost between $100 and $200 for just one pound of meat. That's just over five servings of beef if you stick to the recommended 3-ounce serving. But ask any Japanese Wagyu beef enthusiast, and they'll tell you that the price is 100% worth it.

https://www.bokksu.com/blogs/news/a-guide-to-japanese-beef
Wagyu simply means "Japanese cow," so the term Wagyu beef actually refers to any beef that comes from one of four different breeds of purebred Japanese cattle. There are a few specific types of Wagyu beef that come from different regions in Japan and have varied qualities. Two of the most popular types of Wagyu beef are Kobe beef and

https://chefswonderland.com/feature-article/2021-edition-beginners-guide-to-wagyu-japanese-beef/
It is traded for 6,838 JPY per kg (approx. 65 USD) in 2019. A large amount is imported by Cambodia; it is considered that the imported beef is re-exported to China, which banned beef from Japan due to bovine spongiform encephalopathy (BSE). (As of January 2021, China is planning to restart imports of wagyu shortly.)

https://www.justonecookbook.com/japanese-beef-curry/
Reheat the pot on the stove over medium heat. Add the minced garlic (I use a garlic press) and grated ginger. Add ½ Tbsp Japanese curry powder and 1 Tbsp tomato paste and sauté for 1 minute. Add the seared beef, any juices from the plate, and the deglazed pan liquid to the pot and mix them all together.

https://www.justonecookbook.com/gyudon/
Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Then, drizzle some of the pan sauce on top of the rice. Put the beef and onion mixture on top of the rice. If you'd like, drizzle additional remaining sauce on top. Top the Gyudon with pickled red ginger (beni shoga or kizami beni shoga).

https://www.yelp.com/biz/yoshiya-umami-beef-bowl-san-antonio
Specialties: At Yoshiya Umami Beef Bowl, we specialize in creating delectable and authentic Japanese beef bowls that are sure to tantalize your taste buds. Our signature dish features tender slices of high-quality beef, seasoned with a rich and flavorful umami sauce, served on a bed of fluffy white rice. Each bite is a perfect harmony of savory flavors and satisfying textures. Whether you're a

https://www.wineenthusiast.com/basics/how-to-pair/japanese-food-wine-pairings/
The Best Wine for Beef Udon: New World Pinot Noir. There are countless styles of beef udon, so you'll want to pay attention to ingredients. "Every chef's udon recipe is considered 'ban ryu,' meaning '10,000 ways,'" says Daniel Bennett, beverage director and sake sommelier at The Omakase Room and Sushi-san in Chicago. "The

https://www.abc.net.au/news/2024-05-28/australian-beef-cheaper-tokyo-supermarket-than-coles-woolworths/103897144
Last month, he returned to Japan to find Australian cubed beef for sale at $18.35 a kilogram, around $2 to $4 a kilo cheaper than in major Australian supermarkets.