Kobe beef in Japan

Kobe beef in Japan

Kobe beef ¬†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 flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki.

The increase in popularity of Japanese beef in the United States has led to the creation of “Kobe-style” beef, taken from domestically raised Wagyu crossbred with Angus cattle, to meet the demand. Farms in the United States and Britain have attempted to replicate the Kobe traditions. ¬†From the first Wagyu cattle imported in the 1970s, 150 US ranches now raise “tens of thousands of Wagyu cattle”
The proliferation of beef outside Japan marketed as Kobe beef is an issue for Kobe beef farmers. Due to a lack of legal recognition of the Kobe beef trademark in some countries, it is possible to sell meat that is incorrectly labeled as Kobe beef. The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages.

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