Kobe Beef Miyabi Nihonbashi

Kobe BeefKOBE BEEF

About Kobe Beef

Kobe beef is raised from Tajima cattle of Hyogo Prefecture, carefully fattened within the prefecture, and the name is given only to those that meet strict certification standards.

Yield grade A or B, meat quality grade 4 or above, a marbling score (BMS) of No. 6 or above — only beef that clears these set standards is certified as Kobe beef.

It is also registered under Japan's Geographical Indication (GI) Protection System as "Kobe Beef, Kobe Niku, Kobe Gyu, KOBE BEEF", protecting both the name and the quality.

The meat is fine-grained and tender, marked by beautiful marbling in which fat threads finely through the muscle. The register of Japan's Ministry of Agriculture, Forestry and Fisheries notes its high proportion of monounsaturated fat, fine texture, melting mellowness and distinctive aroma.

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