Kobe beef (神戸ビーフ, Kōbe Bīfu?) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. These practices may include a diet of sake and beer, and daily massages to relieve muscle stiffness, presumably resulting in tender meat.Kobe beef is also called "Kobe-niku" (神戸肉, "Kobe-niku"? lit. Kobe meat), "Kobe-gyū" (神戸牛, "Kobe-gyū"? lit Kobe cow) or "Kobe-ushi" (神戸牛, "Kobe-ushi"? lit Kobe cow) in Japanese. Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and more.

If you, like many people, are trying to cut down on your dietary fat intake, selecting fish and poultry instead of beef and pork can be a healthy choice. Fish and poultry are the best choices for people who want to keep meat in their diets but do not want the unhealthy fat.

Topps cut its E.coli testing on ground beef from once a month to three times a year, mixed tested with untested meat, and ultimately were forced to recall an entire year's production, which ran them out of business. But now the Agriculture Dept. admits their safety inspectors were in the plants every day and never noticed.

BUENOS AIRES -- Here in the land of red meat, where steaks are pictured on postcards and serve as symbols of national pride, something is dramatically askew. The unheralded Argentine salad -- often an after-thought pushed to a lonely corner of the plate -- this week cost more than some cuts of beef.

Salt, tongs and choice cuts of beef are the secrets.

Chateaubriand, is a classic French dish. The cut is from the thick center part of the beef tenderloin and the meat is traditionally served with Bearnaise sauce. Well, we are not ones to part from tradition, especially not such a classic dish. Now, here comes a method, inspired by Alton Brown's for cooking a perfectly medium-rare chateaubrian