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.

Would you like fries with that $5000 burger - made with Kobe Beef, stuffed with foie gras, truffles, and Maine lobster? I think I might just go to McDonalds for a Combo #3 for $5.27

You have probably heard all the stories about the lush life that results in tender, buttery-rich Kobe beef. Just be glad you haven't seen it.

Most American restaurants have a dirty little secret. Very little of the meat they sell as Kobe, is actually Kobe beef. That doesn't stop them from charging premium prices however.

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An eight-ounce cut of Kobe beef for $400? Thanks to dishes like this, the world's top tables command tabs well into the hundreds of dollars.