Most of us already know that Kobe beef is seriously expensive, but what details make this ultra-spendy protein both beloved and a serious dent in the budget?

But what is it that makes the meat so expensive? The term wagyu literally translates to Japanese cow ... However, the best-known cut of wagyu is Kobe beef, which comes from the city of Kobe ...

“This is the best meat I’ve ever eaten ... incorporating fancy local specialties as well. Japan’s three famous kinds of wagyu are Kobe beef, Matsuzaka beef in Mie Prefecture and Omi beef ...

Kobe beef is said to be the best quality wagyu (‘Japanese cow’) in the world ... The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin ...

Touted as one of the three most coveted beef brands, along with Kobe and Omi, Matsusaka beef comes from virgin female Japanese Black ... of the Hyogo Prefecture Meat Industry Cooperative ...

Wagyu is Japanese for “Japanese beef.” Designated by Japan to be a living national treasure, this expensive red meat is unrivaled for its even marbling, tenderness, and buttery taste.

Wagyu beef is a Japanese delicacy with a distinctive texture. To achieve this, cattle is traditionally treated to massages and special diets. As many look to labgrown meat to cut the environmental ...