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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]
He plans to offer Japanese beef tastings with wagyu from Hokkaidō and Kagoshima, along with Kobe. Diners can order it by the ounce and do a tasting with the different beefs, hopefully discovering ...
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 ...
Chicago Steak Co. Chicago Steak Company is a purveyor of hand-selected, Midwest-raised Premium Angus USDA Prime beef. Each steak—from the filet mignon to the dry-aged tomahawk to the Kobe Wagyu ...
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Kansas City Steak Company uses Midwestern corn-fed beef to create and sell Filet Mignon, Kansas City strips, top sirloin, T-bones, Porterhouse and ribeye steaks, beef roasts and Steakburgers. The company's offerings include their Private Stock line of USDA Prime beef and American Style Kobe beef. [ 2 ]
A beef steak dinner, ... For example, beef tenderloin is the most tender, [37] while wagyu, such as Kobe beef from Japan, is also known for its high quality. [38]
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.