what part of the cow is kobe beef
Kobe beef In the late 19th century, native Japanese cattle were interbred with European breeds, including Brown Swiss, Shorthorn, and Devon.[citation needed] The cattle originally recognized in 1943 as "Kobe beef" were cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattleâ€”Akaushi (Japanese Red/Brown), Kuroushi (Japanese Black), Japanese Polled, and Japanese Shorthorn.[5] Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).[6][7]