Kobe Beef
Kobe beef comes from the breed of cattle called Wagyu.
In order to earn the designation/appellation of "Kobe Beef", the Wagyu beef must come from Kobe, Japan, and meet rigid production standards imposed in that prefecture.

The Facts
Wagyu cattle are genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef, the meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value.

Wagyu are able to marble without developing excessive amounts of surface subcutaneous fat which stays with the meat from cooking to plate.

There are many theories as to how healthy Wagyu beef is, but studies have proven that the fat in the Wagyu breed has a healthier fatty acid profile, in addition to this Wagyu has an unsaturated to saturated fat ratio of 2:1 instead of the 1:1 ratio which is a common characteristic in regular beef.

Wagyu beef with a MBS3 grading has a fat content of 8%, as the meat is cooked the fat melts with the finished product resulting in a fat percentage of 6%. Any product which has a fat content of less than 10% will be endorsed by the Australian Heart Foundation.

The Effects of Marbling
The superior flavour of Wagyu meat arises from the presence of a high amount of oleic acid a monounsaturated fat in the meat. Wagyu fat has been found to be twice as high in monounsaturated fatty acids as any other breed. Monunsaturated fats have the effect of lowering blood cholesterol. The latest research also points to some of these fatty acids actually reducing the chance of cancer.The fat is evenly distributed throughout the muscle, raither than being laid down as subcutaneous deposition. This is known as marbling.

Wagyu cattle have the unique ability not seen in other breeds to increase marbling more rapidly than any other breed found in traditional Australian herds. Marbling is a complex trait, which is influenced by both genetic and environmental factors. Scientists believe that the potential to marble is approximately of 35% hereditary orgin.
The benefits of marbling include:

• Meat Flavor
  Flavour increases as marbling increases.
  
• Meat Juiciness
  Juiciness increases as marbling increases. Higher levels of marbling allow longer cooking without compromising an acceptable degree of juiciness.
  
• Meat Tenderness
  Marbling distributed throughout a piece of cooked meat makes it more tender, as fat is less resistant to shear force than muscle fibres or connective tissue. In general the higher the degree of marbling the better the eating quality.