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The term 'Kobe Beef' refers to beef from the Black Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. Kobe is the capital of Hyogo Prefecture. The Wagyu (which literally translates to "Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.

Because of the Wagyu cattle's genetic predisposition and special diet including lots of Japanese beer, organic grains and sake mash, it yields a beef that contains a higher percentage of Omega-3 and Omega-6 fatty acids than typical beef. Some Japanese farmers reportedly even brush sake on their cattle's coats, in the belief that this will soften their skin and improve the quality of the meat. The increased marbling also improves the ratio of monounsaturated fats to saturated fats, making it the most heart-healthy beef out there.

Kobe Beef in the U.S.

In 1976 the first Wagyu bulls, two Tottori Black and two Kumamoto Red, entered the United States. In 1993 three Tajima cattle were imported and then in 1994 a mix of 36 Wagyu cattle were imported from Japan. With more than 60 Wagyu breeders and ranchers currently operating in the United States, Wagyu's domestic numbers have increased steadily ever since. In America, Japanese Wagyu cattle were bred to Angus cattle to create a crossbred animal that would be stronger and more able to survive the US climate and ranching methods. Japanese full-blood Wagyu are typically raised confined in indoor barns to prevent movement and increase marbling while Wagyu animals in the US are raised in pastures and finished in a feedyard. This crossbreed has been named American Style Kobe Beef and was originally produced for export to Japan but is now available world-wide. The highest grade of Wagyu beef available in America is the Mishima. It's texture, flavor profile and palatability are truly something to experience - if you don't mind shelling out upwards of $50 per pound for the experience!

Cooking Kobe Beef:

Because of its high fat content, Wagyu beef must be cooked with great care. Over-cooking it will dry it out and destroy its texture. It should be served very rare, barely seared and finished at a very low temperature. It lends itself beautifully to Asian hot-rock cooking and gentle poaching preparations such as Shabu-Shabu. If you're into beef cooked past medium-rare, you should save your money - the silken texture, marbled fat and incredible flavor will be lost.