Kobe beef is a premium Japanese beef made from Tajima-gyu cattle raised in Hyogo Prefecture. Known for its exceptional marbling, tenderness, and rich umami flavor, it is considered one of the finest meats in the world. To qualify as authentic Kobe beef, the cattle must meet strict criteria, including being born and raised in Hyogo, achieving high meat and marbling grades, and being processed at approved facilities. Due to its rarity and quality, Kobe beef is highly sought after and often seen as a luxury food item.

Approximately 5,000 to 6,000 head of cattle qualify as authentic Kobe beef annually. This number represents a small fraction of Japan's total beef production, which is estimated at around 1.1 million head per year. The limited supply and strict certification standards contribute to the exclusivity and high price of Kobe beef.

Usunaga Bokujo is a farm in Hyogo Prefecture dedicated to raising Tajima cattle, the lineage behind authentic Kobe beef. The farm adheres to stringent standards set by the Kobe Beef Marketing & Distribution Promotion Association, ensuring that the beef meets the criteria for certification as Kobe beef.

The cattle at Usunaga Bokujo are fed a specialized diet that includes locally sourced ingredients such as sake lees, mirin lees, beer pulp, and rice bran. This unique feeding regimen contributes to the rich flavor and tender texture of the beef