About the Steak:  The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.

About the Brand: 

Kobe beef is a brand of Wagyu, and the standards this brand follows are amazingly strict and precise. In order to qualify as Kobe Beef:

The steer must be of the Tajima cattle breed, meaning a Japanese Black raised in the Hyogo prefecture in Japan.

Cattle must be born, fed, and processed in the Hyogo prefecture.

When graded, the score must be A4 or higher, with a BMS 6 or higher.

The gross weight of beef produced from one animal must be 470 kgs, (~1,036 lbs) or less.

Beef must be marked with a Japanese Chrysanthemum as part of their security system.

Beef must have fine meat texture and excellent firmness.