If you're a meat lover, chef, or foodie with a passion for protein, chances are you've heard of -- and perhaps even savored --- the world's most expensive cut of beef: Japanese Kobe beef.

Not all meat that's sold as Kobe beef is actually the genuine article. If you're purchasing Kobe at a store or restaurant, ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe ... translation, "Japanese cow," is a not so subtle hint that the characteristics of the beef you're ...

If you’ve ever ordered Kobe beef at a restaurant in the U.S., you ... the city’s historic drinking districts where, in typical Japanese fashion, tradition constantly collides with modernity.

If you order a box of frozen Kobe beef croquettes from Asahiya, a family-run butcher shop in Takasago City in western Japan’s Hyogo Prefecture, it’ll take another 43 years before you receive ...

Kobe beef. 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 ...

If you order a box of frozen Kobe beef croquettes from Asahiya, a family-run butcher shop in Takasago City in western Japan’s Hyogo Prefecture, it’ll take another 43 years before you receive ...

If you order a box of frozen Kobe beef croquettes from Asahiya, a family-run butcher shop in Takasago City in western Japan’s Hyogo Prefecture, it’ll take another 38 years before you receive ...