Practice JLPTMeaning
神戸ビーフ (こうべ[?]ビーフ, Kōbe bīfu) is Kobe beef — a Japanese food (meats).
What is Kobe beef?
Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki , shabu-shabu , sashimi , and teppanyaki . Kobe beef is generally considered one of the three top brands (known as sandai-wagyu , "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef. Kobe beef is also called Kobe niku (神戸肉, "Kobe meat"), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, "Kobe cattle") in Japanese.