How are kobe beef cows raised?

What are the requirements for genuine Kobe beef? To be classified as true Kobe beef, the Tajima-gyu cow must: Be of pure Tajima-gyu lineage. Have been born and raised in Hyōgo Prefecture. Be a steer (castrated bull) or virgin cow. Have only been fed grains and grasses from within the Prefecture. read more

Domestically raised Wagyu were crossbred with Angus cattle to create “Kobe-style” beef. Just as sparkling wine cannot be called Champagne unless it hails from the Champagne province in France, beef cannot be called Kobe unless it is imported from the environs of Kobe, Japan. read more

Kobe beef (神戸ビーフ, Kōbe bīfu) is meat from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. read more

Kobe beef must come from Tajima-gyu cattle that were born, raised and slaughtered in Hyogo Prefecture and have only been fed from grains and grasses from within the Prefecture, and hence any beef produced in the United States, whether from Tajima-gyu cattle or not, cannot be Kobe. read more