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Kobe beef traditionally comes from Wagyu cattle in Japan. Considered several grades above USDA Prime, Kobe beef features heavy marbling and remarkable tenderness. When exportation from Japan was forbidden from 2001 until 2005 because of fears of "mad cow disesase," U.S. companies began marketing "Kobe-style" beef.
Source:
American.edu: TED Case Study Kobe Beef
More Information:
AsktheMeatMan.com: Kobe Beef--What Is it and Why Does it Cost So Much!
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