The World of “Wagyū”: Aussie Challengers Closest to Perfecting Japanese-Style Beef

A Japanese Black of the Tajima variety—the source of Kobe beef—grazing in Hyōgo Prefecture

Marbled shoulder roast from cattle grown in Hyōgo Prefecture

Hyōgo Prefecture Governor Ido Toshizō (right) and representatives of EU meat wholesalers gather on July 8, 2014, to commemorate the first exports of Kobe beef to the European Union. ©Jiji)