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Kobe beef refers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more. Authentic Japanese Kobe beef is not available for sale anywhere outside Japan with the exception of Macau.

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Ishidaya Honten Kobe Beef Yakiniku, a restaurant in Kobe that serves authentic Kobe beef. Super delicious!

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Inside look at a top-tier steakhouse A5 Kobe beef and more. AMAA about beef Kobe and working in high end kitchens (xpost kitchenconfidential)

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из Forbes

The New Truth About Kobe Beef: Scarce Amounts Now Available In The U.S., But Not In Europe

Kobe steak cooked -The New Truth About Kobe Beef

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Meet the Mangalitsa, the Hairy Pig That's the Kobe Beef of Pork - Modern Farmer

the black Tajima-ushi produce this highly-prized meat (kobe beef).The cows are fed on grain fodder and brushed sometimes for setting fur.Kobe beef in Japan is a registered trademark of the Kobe Beef Marketing & Distribution Promotion Association .

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Meet the Mangalitsa, the Hairy Pig That's the Kobe Beef of Pork - Modern Farmer

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Meet the Mangalitsa, the Hairy Pig That's the Kobe Beef of Pork - Modern Farmer

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Meet the Mangalitsa, the Hairy Pig That's the Kobe Beef of Pork - http://modernfarmer.com/2014/03/meet-mangalitsa-hairy-pig-thats-kobe-beef-pork/?utm_source=PN&utm_medium=Pinterest&utm_campaign=SNAP%2Bfrom%2BModern+Farmer

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