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  2. Kobe beef - Wikipedia

    en.wikipedia.org/wiki/Kobe_beef

    Kobe beef meal served in a steakhouse in Kobe Kobe beef. Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1]

  3. Wagyu - Wikipedia

    en.wikipedia.org/wiki/Wagyu

    Kobe Beef: Kobe Beef is a brand given to the highest quality beef from Hyōgo Prefecture's Tajima cattle and has a history of about 170 years. [56] Special Matsusaka Beef: Special Matsuzaka Beef (Tokusan Matsusaka Ushi) is a brand given to the highest quality virgin female beef from the Matsuzaka region of Mie Prefecture. The Matsusaka beef ...

  4. List of beef dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_beef_dishes

    Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...

  5. Chicken-fried steak - Wikipedia

    en.wikipedia.org/wiki/Chicken-fried_steak

    Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States.

  6. Japanese Black - Wikipedia

    en.wikipedia.org/wiki/Japanese_Black

    The Japanese Black (Japanese: 黒毛和種, Kuroge Washu) is a Japanese breed of beef cattle. It is one of six native Japanese cattle breeds, [4] and one of the four Japanese breeds known as wagyū, the others being the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.

  7. Ōmi beef - Wikipedia

    en.wikipedia.org/wiki/Ōmi_beef

    In the Azuchi–Momoyama period, Takayama Ukon, who was associated with Ōmi Province, treated the warlords to beef. [1] In the Edo period, miso-marinated beef was sold and presented to the Tokugawa shogunate as a sustaining medicine by the Hikone Domain. [2] In 1880s, Ōmi beef was sold as "Kobe beef" because it was shipped to Tokyo via Kobe Port.

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