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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.
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Jul 29, 2021 · What Is Wagyu? First things first: all Kobe is Wagyu, but very little Wagyu is Kobe. The answer to why is quite simple: Wagyu means "Japanese cow," specifically Japanese Black, Brown, Shorthorn, and Polled genotypes, which are genetically predisposed to develop fat inside the muscle tissue.
Jun 16, 2022 · Wagyu and Kobe are both types of premium Japanese beef. They're both fatty, marbled, and cost a pretty penny, so what's the difference between the two?
Nov 13, 2023 · The name “Wagyu” translates to “Japanese cow” (Wa meaning Japanese, and Gyu meaning cow). It is known for its distinct marbling, the fat-to-meat ratio. Typical Wagyu beef has a great deal more fat in their steaks which provides a buttery, melt-in-your-mouth experience to the meat.
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Kobe beef, a legendary and luxurious type of Wagyu beef that has captured the hearts of foodies around the globe. In this Kobe Beef Guide, we’ll delve into the history, characteristics, and best ways to enjoy this extraordinary delicacy on your Japanese adventure.
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