Kobe beef refers to luxury beef cuts from the Wagyu cattle breed, Tajima, raised in the Hyogo prefecture, the capital of which is Kobe, Japan. Kobe beef is prized for its high fat content, extensive marbling and unique texture. Many consider it the most succulent beef on Earth.
Tajima cattle, also called Japanese Black, are one of four Wagyu breeds. No Wagyu cattle are bred with other breeds, keeping bloodlines pure. Kobe beef farmers closely guard the processes of breeding, feeding and caring for their cattle to prevent copycats from emerging. In addition, the governments of Kobe, the capital of Hyogo, and Japan strictly regulate the patented Kobe beef.