Kobe beef (神戸牛) is a type of high-quality beef that comes from Tajima-gyu cattle that are raised in the Hyogo prefecture of Japan, which includes the city of Kobe. The beef is known for its high level of marbling, which results in a very tender and flavorful meat.
The process of producing Kobe beef involves a strict set of regulations and standards. The cattle must be born, raised, and processed within the Hyogo prefecture, and they must be fed a specific diet that includes grains, grass, and water. The cattle are also massaged regularly to ensure that their muscles remain relaxed and tender.
Due to its high quality and limited availability, Kobe beef is considered a luxury food item and is quite expensive. It is also highly regulated, and only a small amount of true Kobe beef is exported from Japan each year.