Kobe beef, which has a very glossy black coat, is fed only with rice, hay and wheat. The Tajima breed lives and grows in an isolated environment and the beef is often massaged to awaken its muscles, as the animal does not have much physical movement.
To prevent the 'Kobe Beef' brand from being copied, steers must only be raised in Hyogo County, where farmers must be registered in a special album and slaughter must take place in the same county they lived in.
Grilled without ever piercing the meat, the steak is tender, tasty with an unmatched flavor without even adding salt. The cost is really high but it's really worth a try!