These crossbred cattle aren't considered authentic Wagyu by Japanese standards, but they may actually be preferable to some ...

Comparatively, black Angus cattle, which are considered the cream ... However, the best-known cut of wagyu is Kobe beef, which comes from the city of Kobe in Hyogo Prefecture and is made ...

Instead, cattle (primarily imported from Korea ... folks may confuse Wagyu and Kobe beef, but the distinction is simple. Solares explains, "All Kobe is Wagyu, but not all Wagyu is Kobe." ...

Comparatively, black Angus cattle, which are considered the cream ... However, the best-known cut of wagyu is Kobe beef, which comes from the city of Kobe in Hyogo Prefecture and is made ...

Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees lower than Kobe.

Wagyu cattle produce beef with intense marbling, which is also referred to as "Kobe-style beef," as only beef from cattle raised in Kobe, the capital of Japan's Hyogo prefecture, can be called ...

Wagyu, also known as Kobe beef, is an expensive cut renowned for ... Many stories claim that the Wagyu cattle are treated like royalty by their Japanese breeders; fed beer and given daily massages ...

along with Kobe and Omi, Matsusaka beef comes from virgin female Japanese Black cattle raised in Matsusaka city and its vicinity. Conventionally, 7,000 to 8,000 cattle are processed for ...