Kobe beef is meat from the Tajima strain of Japanese Black cattle, raised in Japan's Hyogo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association
From the early 1910’s onwards, “sukiyaki” and other meat dishes began to appear on the dining tables of homes in Japan. Since then, these dishes have become the chief treat when eating something special at home.
Yet, until the late ’70s, which meat was “Kobe beef” was not clearly defined. There was no way to prove if the meat you thought was Kobe beef was actually real, authentic Kobe beef. At around this time, consumers also started asking where it could be bought. This was the driving force behind producers, meat distributors and consumers joining forces to establish the Kobe Beef Marketing & Distribution Promotion Association in 1983.
