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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.
Kryoshi (Japanese Black) and Akaushi (Japanese Red) account for the most coveted beef, and in Japan the Sandai Wagyu (âthree big Japanese cattleâ) are Matsusaka, Kobe, and Yonezama or Omi. Kobe beef, the most well-known breed, is named for the capital of the Hyogo Prefecture.