Many people love to eat meat, especially beef, which is one of the essential meats no matter whether it is shabu-shabu or barbecue. Japan's Kobe Beef, however, is world-famous for its characteristic tender, fatty taste. Kobe Beef is a type of Japanese black Tajima cattle, named after the city of Kobe in Hyogo Prefecture, where it is mainly produced. Kobe Beef has a unique way of being raised, with breeders giving them beer and massaging them every day. Kobe Beef, a delicacy in Japanese cuisine, is not only tender and fatty, but also has a marbled exterior that is full of color and flavor. The best tasting part of Kobe beef is the front and back. According to the grade are plum, bamboo, pine and vine.

Kobe beef is often served at banquets for guests of state, and has been banned by the Emperor of Japan and sold for an exorbitant price. Anyone who has eaten Kobe Beef will be y attracted by its flavorful, melt-in-your-mouth sensation, and in 2009, the U.S. media chose "the world's top nine foods," which included Kobe Beef (the other types are caviar, foie gras, white truffles, etc., Kobe Beef ranked sixth). The reason why Kobe beef enjoys such a high reputation is that the fat in its muscles is evenly distributed throughout the body like marble texture, and it is known as a delicacy in the gourmet world because it has a more tender, fatty and tender texture that melts in your mouth compared to ordinary beef.

In fact, it wasn't the Japanese who first discovered that Kobe beef tasted better than other beef. In the first year of Keio (1865), a Western merchant who came to Kobe discovered the unique taste of Kobe beef. At that time, Japanese people did not have the habit of eating beef, and cattle were only used as agricultural helpers for plowing and transportation purposes only. Due to the long-term influence of Buddhism, many people in Japan are devout Buddhists, the Japanese Emperor even issued the "Biological Compassionate Order", which prohibits people from eating meat, so there is no public slaughterhouse on the market, some hard work before eating mouthfuls of Kobe Beef made the western businessman marveled at, and the delicious taste made him greatly appreciated, and from then on, Kobe Beef became famous all over the world, and the British businessman also set up Japan's first beef shop. In 1872, Japan's "Bird and Animal Selling Company" was established, which was the first edible meat slaughtering market operated by Japanese people in Japan. Its establishment represented the beginning of the movement of beef from the tables of foreigners and the rich into the world of the common man. After this history of "blossoming inside the walls," Kobe beef became more and more popular in the market, and today, Kobe beef has become the pride of the Japanese people.

Kobe beef is so tasty that ordinary beef can't even compare, so the price of Kobe beef can be called sky-high, and Kobe beef must be obtained through a bidding process. A Kobe beef that won a gold medal in a competition is even said to have commanded a price of 7.22 million yen (about 500,000 yuan)!

Although Kobe beef is produced in Kobe, not all cattle from Kobe can be called Kobe beef. The requirements for a true Kobe cow are very strict: first, the bloodline of a Kobe cow must be pure, not mixed with a drop of blood, and it is the representative of the "prestigious family" in the cow's lineage. Secondly, the selected cows must be virgin cows, otherwise they will have a slight milky odor on the palate. Third, Japan's meat quality of Kobe cattle have a strict screening system, each cow has to go through a series of rigorous evaluation of the fat mixing rate, color, fineness, etc., to reach A4 or A5 level or more to qualify for the Kobe cattle, and a 500-kilogram Kobe Cattle, on the body of the A5 grade beef standards of only 6 kilograms.