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- Q42085 subject Q6600684.
- Q42085 subject Q7134135.
- Q42085 subject Q7319353.
- Q42085 abstract "Kobe beef (神戸ビーフ, Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki.Kobe beef is also called Kobe niku (神戸肉, "Kobe meat"), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, "Kobe cattle") in Japanese.".
- Q42085 thumbnail 4_Kobe_Beef,_Kobe_Japan.jpg?width=300.
- Q42085 wikiPageExternalLink ta_htG57-DY.
- Q42085 wikiPageExternalLink www.kobe-niku.jp.
- Q42085 wikiPageWikiLink Q1061856.
- Q42085 wikiPageWikiLink Q10859394.
- Q42085 wikiPageWikiLink Q12480676.
- Q42085 wikiPageWikiLink Q125054.
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- Q42085 wikiPageWikiLink Q6600684.
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- Q42085 wikiPageWikiLink Q7134135.
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- Q42085 comment "Kobe beef (神戸ビーフ, Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture.".
- Q42085 label "Kobe beef".
- Q42085 depiction 4_Kobe_Beef,_Kobe_Japan.jpg.