Kobe Beef A5 Ribeye Japanese

Kobe beef (神戸ビーフ, is Wagyu beef from the Tajiama strain of Japanese black cattle, raised in Japan's Hiogo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shanu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with matsusaka beef and Omi beef or Yonezawa beef.

Kobe beef is also called Kōbe-niku (神戸肉; "Kobe meat"), Kōbe-gyū or Kōbe-ushi (神戸牛; "Kobe cattle") in Japanese.