One of the rarest types of Japanese beef is called Kobe beef. Kobe beef is one of the most valued types of Wagyu beef as this is derived from one of 12 most prized Wagyu bulls in a specific facility in Hyogo. Kobe beef is graded so highly that the amount of authentic Kobe beef produced and exported from Japan in one year amounts to less than a medium sized cattle ranch in the United States!
In order to be genuine Kobe beef, it must come from the Tajima-gyu breed of Japanese cattle, which are made in the Hyogo prefecture of Japan, where Kobe is. This type of beef is a delicacy that is only sold if it meets strict requirements and quality control measures.