The English name of Kobe beef is Wagyu Beef. Kobe beef is a kind of Japanese black horse cow, which is mainly produced in Kobe City, Hyogo Prefecture. According to the introduction of Shenzhen Post-80s Quartet Forum, Wagyu is a delicacy in Japanese cuisine, characterized by its supple and tender taste and marble texture on the surface of beef. There are many ways to make Kobe beef, such as sushi, rinse, teppanyaki and sashimi.

How much is the price of authentic Kobe beef in Japan? Previously, the price of Kobe beef was 6,000 yen a kilogram, equivalent to 377 yuan. The price of the best rattan Kobe beef is 4 1500 yen per kilogram, which is equivalent to 2606 yuan. However, a Kobe cow has only 6 kilograms of A5 Wagyu Beef.

Authentic Kobe cattle in Japan, the most basic condition is that they must be born and raised in Hyogo Prefecture, Japan, and have a pure pedigree of Danma cattle. Pay great attention to the purity and Excellence of bloodline, and can only give birth to the next generation in one's own ethnic group, and can't mix in a little other bloodline. Hybridization and cloning techniques are definitely prohibited.

After the calf is born, the government will issue a registration certificate and a Kobe bull identification number for life, which will be coded and managed, and the pedigree of the cow will be recorded on it, and it will be filed in the Sifang Forum after the 80s. The slaughtered Kobe cattle are all over 3 years old and weigh about 500 kilograms. And it must be a "virgin cow", because once the female cow is mated, its meat will have a slight milk smell.

In fact, it was not the Japanese who first discovered the delicacy of Kobe beef, but the western businessmen who came to Kobe in the first year of Keio (1865). At that time, there was no habit of eating beef in Japan. Cattle were usually used only for cultivation and transportation. Influenced by Buddhism, the Japanese Emperor issued the Order of Biological Compassion, which prohibited people from eating meat, so that there was no open slaughterhouse in the market. After some hard work, they were greatly amazed by the beef they ate, and Kobe beef became famous all over the world. British businessmen therefore set up the first beef shop in Japan. It wasn't until 1872 that the first Japanese-run edible meat slaughter market "Birds and Animals Selling into the Trading Company" was established that beef came down from the table of foreigners and rich people and became a delicacy of Japanese people in a fair and square way.