Japanese beef cattle are recognized as the best quality beef cattle in the world today, and their meat has obvious marble patterns, also known as "snowflake meat". Japanese and beef are regarded as "national treasures" in Japan because of their juicy and tender meat, unique flavor, low saturated fatty acid content in muscle fat and extremely high nutritional value, and are also extremely expensive in western European markets.

Kobe Beef (Japanese name: Kobe ビーフ, English name: Kobe beef) refers to beef cut from Danma cattle produced in Hyogo Prefecture. Only cattle born, raised and slaughtered in Hyogo Prefecture can obtain the certificate of Kobe beef, and this kind of beef was never exported 20 12 years ago. There are only about 3000 cows that can meet the quality requirements of Kobe beef every year, and these cows can only produce about 400 kilograms.