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Kobe beef. Kobe beef (ç¥æ¸ãã¼ã, KÅbe bÄ«fu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture.
(Actually, I want to be Kobe beef, spending my life getting massages and being fed beer!) However, my former college roommate, who has lived in Japan forever, tells me that there are actually other types of Japanese beef that are just as famous and even more expensive.