If you find yourself dining at a top-tier steakhouse, you might be confronted with terms like wagyu and Kobe - but what's the difference between the two?

The U.S. still dwarfs Japan, exporting $7.13 billion in beef last year, but the Kobe label is one way for Japanese beef producers to carve out an exclusive niche internationally.

Kobe beef Shutterstock. Leading chefs and beef experts say that the finest Wagyu from other parts of the country is just as good, if not better, though the Kobe geographic area has rigid technical ...

In my three part series, covering Kobe beef (Part1), Domestic Kobe and Wagyu (Part 2) , and the U.S. Government’s role (Part 3), I went into a lot of detail about a lot of different things, some ...

(Kobe beef comes only from Japanese Black, for example.) Any Japanese cattle breeds besides these four (and they do exist) should not be called wagyu, Mori confirms. Kobe is one kind of wagyu.

Kobe beef of course, maybe topped with Kobe pork, all washed down with Champagne and red Burgundy. Top it off with a glass of Port or a nice cup of Darjeeling tea, ...

Wagyu Kobe beef is so highly sought after that many steakhouses don’t even carry it—so it’s almost impossible to find at your local market.

If you order a box of frozen Kobe beef croquettes from Asahiya, a family-run butcher shop in Takasago City in western Japan’s Hyogo Prefecture, it’ll take another 43 years before you receive ...

You've probably noticed it on the menu at many local restaurants. Maybe you've even paid extra and ordered the Kobe beef. But is it worth the upcharge? And what are you really getting?

Founded in 1926, the family-run meat purveyor started selling Kobe beef croquettes — which are sold frozen in boxes of five for $18.20 ($3.24 a piece) — in the years following World War II.