Kobe beef
Marbled Japanese meat
Kobe beef is premium Japanese beef from Tajima cattle raised in Hyōgo Prefecture around the city of Kobe.
The meat is prized for its intense marbling—thin streaks of fat distributed throughout the muscle—which produces exceptional tenderness and flavor.
Strict certification requirements limit authentic Kobe beef, making it rare and expensive.
Much of what's sold as Kobe beef outside Japan is mislabeled or uses the name loosely: The menu claimed Kobe beef, but it was probably just high-grade American wagyu.
- steakThick beef slice
- fatAdipose tissue
- umamiFifth taste sensation
- marblingStreaky fat distribution
- fat contentAmount of oils present
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- meatschicken, pork, ham, mutton, lamb
- Japanese foodsushi, ramen, tempura, sashimi, miso
- Beefsteak, brisket, ribeye, sirloin, tenderloin
- Beef Cattlecattle ranch, ranching, steer, cow, bull
- fine diningchef, gourmet meal, tasting menu, haute cuisine, gourmet
- Regional specialtiesScotch whisky, Swiss chocolate, Belgian waffles, Maine lobster, Texas barbecue
Kobe beefbologna
Seasoned cooked sausage, sliced
Vienna sausages · canned meat · hot dog · hot dogs · TV dinner
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