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Kobe beef is a very high grade of beef from Japanese cattle raised in Kobe, Japan. Wagyu (the term for Japanese cattle) refers to beef from four specific breeds, wherever they are raised. The genetics, diet, and handling of wagyu create a beef product with a highly desirable flavor and a tenderness that melts in your mouth.
Today, there are several U.S. producers and importers that sell wagyu beef. By USDA definition the cattle must be at least a halfbreed, with one parent from a purebred Japanese cattle bloodline. While importation of Japanese Kobe beef was restricted in past years, it is now allowed, but is subject to a tariff and still hard to find.
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