Kobe beef (神戸ビーフ, Kōbe Bīfu?) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. These practices may include a diet of sake and beer, and daily massages to relieve muscle stiffness, presumably resulting in tender meat.Kobe beef is also called "Kobe-niku" (神戸肉, "Kobe-niku"? lit. Kobe meat), "Kobe-gyū" (神戸牛, "Kobe-gyū"? lit Kobe cow) or "Kobe-ushi" (神戸牛, "Kobe-ushi"? lit Kobe cow) in Japanese. Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and more.

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You have probably heard all the stories about the lush life that results in tender, buttery-rich Kobe beef. Just be glad you haven't seen it.

BUENOS AIRES (Reuters) - A few years ago, an economic crisis and soaring steak prices made beef a luxury for many Argentines. But beef is back on menus again, raising fears stagnant production will not be able to keep pace with demand.

One of Bangkok's newest riverside hotels, the Millennium Hilton, also has its latest upmarket meat lovers' refuge, a steakhouse called Prime. It opened about 1 year ago, just before the happy reintroduction to Thailand of beef from the US and Europe. The restaurant imports all the bovine and marine accoutrement's needed for this type of dining

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