Article: Zanap van Zyl from women24

To produce this kind of beef the cattle is fed the best and highest quality of grains, given beer to drink (to fatten them) and they're hand massaged with sake (rice wine), which improves the flavour and texture of the meat. The massaging of the cattle allows the fat to blend and mix with the meat, which in turn gives it a distinctive marbled look- imperative for grading purposes.

Because land and grain are costly in Japan, production of Kobe beef is outsourced to other parts of the world where it's a cheaper option to breed, raise, feed and ship the cattle. So why is still called "Kobe" if it's born and bred somewhere else? Although most Kobe Beef is bred in places like California and Australia, once the cattle gets close to slaughter time, it's shipped back to Kobe, Japan and the carcass is classed to be legally "Kobe beef" despite its origin.

What makes Kobe so special?
For one, the beef is extensively well marbled with fat and has the highest standard of grading in comparison to other beef, in fact it tops the charts. Kobe beef is graded according to its marbled fat- the more there is, the higher the grade. Because Wagyu cattle is "genetically predisposed to intense marbling" it also produces a higher percentage of unsaturated fat, making it a "healthier" option to those who are on a low cholesterol diet.

Unlike other beef Kobe freezes well and the quality, flavour and texture of the meat will not change under these temperatures- again because of its high fat marbling.

How is it cooked?
If you can get your hands on it- be meticulous, quick and try not to think of it as beef. Forget long cooking techniques like braising and think "searing" for best results. The secret lies in a fast searing of the meat in a preheated cast iron pan, over hot open flames. In a preheated oven and pan, grilling works well too but keep an eye on it. Kobe is best cooked when the meat is at room temperature and without any added fat because of its own fat having a lower melting temperature. The quality should stay in tact, the texture moist and the flavour robust yet subtle. You'll find very little shrinkage with Kobe because of its high marbled grading. If you over cook it, your very expensive meat will taste like a tough, dry piece of liver. And if cooked with care you'll find a delicacy that will become one of your most favourite (and expensive) things to eat.

Hamburgers made from Kobe is also a favourite. The most expensive hamburger (R435) created talk throughout the city of New York; it's no surprise that its price had something to do with being made from Kobe beef.

Where can I get it?
If you're American or from the UK you can discover the tender taste of Kobe at: