The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture.
The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu crossbred with Angus cattle, in order to meet the demand.
Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagyu herds with beer.
Kobe beef refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan.
gourmet
