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Kobe beef. Kobe beef (ç¥æ¸ãã¼ã, KÅbe bÄ«fu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture.
Wagyu (sold under the name Kobe) and Angus are types of cattle raised to produce meat that's well-marbled, flavorful, consistent in size and texture, and usually more expensive than that of other breeds. You'll also pay more for beef that is wet or dry aged. Both wet aging (bagging the meat and storing it for 21 days in a refrigerator) and dry aging (storing meat under UV lights in a temperature- and humidity-controlled environment for 21 to 40 days) maximize the tenderness and give the beef a richer flavor.