There was a little dustup, a couple of years ago. We’d reviewed a St. Louis eatery justly famous for its steaks and its celebrity chef. We mentioned ...

An A5 Tajima Kobe beef dinner at Kobuku Steak House. Andrew Kirell/The Daily Beast The steak, roughly 4 ounces worth, is then cubed and grilled until seared with a red center left intact.

To qualify as Kobe beef, the meat must come exclusively from Japanese Black cattle of Tajima lineage and be raised in the ...

The rarity of and demand for this steak have resulted in counterfeit Kobe beef appearing in stores and on restaurant menus. When the meat is missing its official stamp, that's a major red flag that it ...

The U.S. still dwarfs Japan, exporting $7.13 billion in beef last year, but the Kobe label is one way for Japanese beef producers to carve out an exclusive niche internationally.

In Japan, Kobe beef retails for an eye-watering 35,000 yen to 43,000 yen (US$321 to US$395) a kilogram for the rib-eye cut. It is to the Wagyu industry what Dom Perignon is to champagne.

If you order a box of frozen Kobe beef croquettes from Asahiya, a family-run butcher shop in Takasago City in western Japan’s Hyogo Prefecture, it’ll take another 38 years before you receive ...

$20 vs. $200 Kobe Beef JAPANESE WAGYU Steak in Kobe Japan. Posted: August 10, 2024 | Last updated: December 5, 2024. Is there really a difference between a $20 and a $200 Kobe beef steak?