Wagyu (pronounced wah-G’YOU) is often referred to as the caviar of beef. The name means Japanese cattle and refers to the extraordinary breed that was developed in Japan over many centuries. Wagyu is the same breed that produces Kobe beef. Kobe beef comes from the Tajima-gyu breed of cattle found in Japan’s Hyōgo Prefecture, of which Kobe is the capital and the meat’s namesake. While all Wagyu beef is considered high quality, only meat of Tajima-gyu cows that fulfills the strict lineage and quality criteria can be termed “Kobe beef.”Today, Wagyu cattle are raised outside of Japan, primarily in the United States and Australia, to meet the ever growing demand for this sophisticated delicacy.