To start with, one chef lifted the lid on the high-end “kobe” beef many restaurants are serving these days. You see, genuine Japanese kobe beef is a delicacy, with its fatty, marbled appearance and tender, flavorful taste. It comes from the Tajima strain of black cattle, which is reared in Hyōgo Prefecture according to strict regulations enforced by the Kobe Beef Marketing and Distribution Promotion Association.
Page 11 of 40
