Kobe Beef English name Wagyu Beef,Kobe Beef is a kind of Japanese black but horse cattle, mainly produced in Hyogo Prefecture Kobe City. According to the Shenzhen 80 Walking Square Forum, Wagyu is a delicacy in Japanese cuisine, characterized by its tenderness, fatness, and the marble texture of the beef's exterior. Kobe beef can be prepared in a variety of ways, including sukiyaki, shabu-shabu, teppanyaki, and sashimi.

Wagyu Beef is known as the most expensive beef in the world and has been called a national treasure of Japan. However, due to the frequent occurrence of mad cow disease in Japan, many countries have banned the import of Japanese beef. The Japanese government has banned the export of Kobe Beef as a national treasure, and Germany has not exported it outside the country, even though Germany has imported frozen embryos and sperm from the United States and Australia, and has bred 15 breeding cows, 300 females and calves.

Much of the so-called Kobe beef, therefore, is counterfeit. Wagyu Beef is the world's most recognized quality of the best breed of beef cattle, its meat marbling obvious, juicy and tender, muscle fat in the saturated fatty acid content is very low, the flavor is unique, the meat value is very high. It is understood that the authentic Japanese Kobe beef is very rare, a once in the competition won the gold medal Kobe cattle, the auction price of up to 7.22 million yen, equivalent to 500,000 yuan. The price of a steak made from such Wagyu Beef can be imagined. Authentic Japanese Kobe Beef is categorized into five grades from A1 to A5, with A5 being the best. There is a strict, standardized system for judging and screening the meat quality of Kobe Beef, with each cow going through a series of evaluations such as color contrast, fat mixing rate, fineness, and uniformity of pattern. The best tasting part of Japanese Kobe beef is the front and back, which are categorized by grade as plum, bamboo, pine and vine.

The best of these, vine-grade Kobe beef, is not eaten by many Japanese. According to the farmer, not all cattle from Kobe can be called "Kobe Beef". The requirements for real Kobe beef are very strict. First of all, it must come from a "prestigious family", blood in the pedigree of a drop of mixed blood can not be mixed; Secondly, the selected cattle must be virgin cattle, or eat will have a slight milky smell; In addition, but also after the fat mixing rate, color, fineness and other items of assessment, to achieve four or five or more to qualify for the name of "Kobe Beef". Kobe Beef". So in this kind of feeding environment out of the beef, its meat fat, lean meat division is very uniform, taste is very fragrant, known as beef in the "Rolls-Royce".