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?

If you find yourself dining at a top-tier steakhouse, you might be confronted with terms like wagyu and Kobe - but what's the difference between the two?

TOKYO -- Leather products made from the hides of Kobe beef cattle, an internationally renowned wagyu brand, are gaining popularity among inbound tourists to Japan. Although Kobe beef is well known ...

Though both have illustrious Japanese pedigrees and beautiful marbling, a key price point separates Kobe beef from Wagyu.

But Kobe beef must adhere to other criteria, too. It must come specifically from the Tajima bloodline of Japanese Black cattle, and it must be born and processed in Hyogo, a prefecture whose ...

Another important thing to know about Wagyu beef is that it refers to any of the above four strains of cattle from Japan, but these cows do not need to be raised in Japan.

Kobe beef isn’t the only city-specific designation in Japan for quality cattle. The Miyagi prefecture of Japan raises Black cows whose meat qualifies for the A5 Wagyu rating.

You may have heard all the discourse surrounding Kobe beef and Wagyu beef, but how can you tell if the former is legitimate? We asked an expert to find out.

Kobe is produced in minuscule quantities annually, only in one Japanese prefecture, and is so scarce and desirable that the cattle producers group in Kobe, Japan licenses individual restaurants ...