Kobe beef is one of the most famous beef in the world. As a Japanese specialty, Kobe beef often appears at banquets of state guests. The feeling that it is fragrant but not greasy and melts in the mouth makes people reluctant to stop. It was once fasted by the Japanese emperor, and also sold at a "sky-high price", and it is also the top ingredient in Japanese cuisine recipes. On the one hand, Japan is the origin of high-grade beef, and it is also the epidemic area of mad cow disease like the United States and Europe. In order to protect the health and safety of our people, China banned the import of Japanese beef, including Kobe beef, from 200 1. Moreover, Kobe beef is difficult to export because of its low yield. 1 The word "Wo Niu" refers to beef produced by several breeds of Japanese and cattle, and Kobe beef refers to beef cut from cattle raised by Tadao, which is stocky, broad-chested, round-bellied and dark-skinned. Only cattle born, raised and slaughtered in Hyogo Prefecture can obtain the certificate of Kobe beef, which has never been exported before 20 12. Due to the unsatisfactory sales in Japan, Japan lifted some relevant laws and the promotion of TPP, and exported to the United States for the first time on February 29, 20 12. Now you can eat authentic Kobe beef in Hong Kong, Macau, USA, Singapore, Thailand and Canada. Only about 3000 cows can meet the quality requirements of Kobe beef every year, and these cows can only produce about 400 kilograms.