Cooking and Eating Kobe Beef from the Tajima strain of Japanese Black cattle

The meat is a delicacy, valued for its flavour, tenderness, and fatty, well-marbled texture.

Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki.

The cattle are fed on organic grain brushed, massaged, and reports of classical music being played to keep those lucky cows happy are also widely circulated

The melting point of fat of Kobe beef is lower than common beef fat.
Kobe beef is expensive, partly because only about 3000 head of cattle may qualify as Kobe per year.

In Japan, all cattle, including those approved as Kobe beef, can be tracked via a 10-digit number through every step of their entire life cycle.

Kobe beef was not exported until 2012. It was exported in January 2012 to Macau, then to Hong Kong in July 2012.

Since then, exports have also been made to the United States, Singapore, Thailand, and the United Kingdom. And there's only one lucky chef in Canada.

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