Kobe steaks are prized for its delicious taste and soft texture. The beef comes from Japanese Wagyu cattle, raised in the Hyogo region. American Kobe is also a cheaper alternative produced by local farmers. “The Wagyu cattle are genetically selected for the quality of their meat-marbled, tender, juicy and succulent,” unlike other distinguishing characteristics of other races, said the rancher Dan Morgan.
Joe Lazzara, owner of Joe’s Butcher Shop store sells two varieties, the Japanese Kobe steak costs $ 110 per pound, while a similar cut in half the price American variety.
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