I love steak and beef, specifically kobe and ribeye beef!
The catle brought to jaan from china at the same time as the ultivation of rice in the second century AD is part of the history of kobe beef
I prefer ribeye beef but kobe is pretty good too. What part of the cow is kobe beef from, if you know?
Sorry for my typos all of the information makes no sense and i started to rush. So countries regular the marketing and sale of beef in general by observing criteria of Cattle carcasses at the abattoir and classifying the carcasses.
No, it's cool man. That is something I did not know, what else can you educate me on this fine piece of delicate meat?
Well for beef in general, some cuts are processed (like corned beef or beef jerky) and trimmings usually are mixed with meat from older and leaner cattle. It is then ground, minced, and used in sausage. 
This is making me hungry! I'm interested in kobe beef specifically, what else do you know about it?
and selected as "Improved Japanese Cattle". Four separate strains were characterised, based mainly on which type of foreign cattle had most influenced the hybrids, and were recognised as breeds in 1944. These were the four wagyū breeds, the Japanese Black, the Japanese Brown, the Japanese Polled and the Japanese Shorthorn. The Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).
Beef consumption remained low until after World War II. Kobe beef grew in popularity
Kobe beef
Kobe beef is also called , or in Japanese.
History.
Cattle were brought to Japan from China at the same time as the cultivation of rice, in about the second century AD, in the Yayoi period. Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertiliser. Milk consumption was unknown, and – for cultural and religious reasons – meat was not eaten.