If you want the very best luxury beef in the world, ask for Kobe beef. Kobe beef is named after cattle raised in the province of Tajima, Japan, of which Kobe is the capital. They are treated with the utmost of care and today the cattle are raised on just 262 small farms, with the majority of these being home to less than five cows and the largest having between 10 to 15 cows. The luxury meat from the cattle is very tender with a full flavour and finely marbled; it is also one of the most expensive beefs in the world.

The cattle producing one of the very best meats in the world were introduced to Japan during the second century. The ruggedness of the terrain in Japan, and the isolation of the cattle, led to different breeding and feeding. Because of this, the cattle from Kobe became the standard that the rest of the world had to match when it came to tenderness and flavour. Every single bite of the meat speaks of quality and luxury that is affordable only to the discerning few. Kobe beef of America produces amounts of beef that are strictly limited, to guarantee the highest quality of beef possible. Due to this, distribution of the most exclusive beef in the world is on a select basis.

To ensure the very best quality beef, the cattle are pampered with diets that are very strict and which includes sake and beer mash. Along with this, the cattle enjoy daily massages; keeping the cattle calm with the theory of a relaxed cow makes quality, tender beef. Cattle are brushed with sake, as Japanese breeders believe the softness of the skin of the animal relates to the quality of the meat. Brushing the coat of the cattle also improves the appearance of the cattle. Due to the popularity of luxury Kobe beef and the high price that comes with the meat "Kobe style" beef is taken from the Wagyu and Angus cattle which have been domestically raised in the USA. The producers claim that the differences between their beef and true Kobe beef are very few. Lifestyle connoisseurs however claim the meat from American cattle has a bolder flavour and is darker in texture. Cattle farmers in Britain have tried to replicate the traditions used on Kobe cattle.

However, American and British cattleman feed their cattle grass and grain, unlike the Japanese who rely on luxury expensive feeds for their Kobe cattle. Lovers of the traditional Sunday roast beef dinner in Britain will never think of beef the same again after tasting and enjoying the exquisite tender and full flavoured "original" Kobe beef with their roast potatoes, vegetables and Yorkshire pudding.

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