I love steak and beef, specifically kobe and ribeye beef!
The catle brought to jaan from china at the same time as the ultivation of rice in the second century AD is part of the history of kobe beef
I prefer ribeye beef but kobe is pretty good too. What part of the cow is kobe beef from, if you know?
Sorry for my typos all of the information makes no sense and i started to rush. So countries regular the marketing and sale of beef in general by observing criteria of Cattle carcasses at the abattoir and classifying the carcasses.
No, it's cool man. That is something I did not know, what else can you educate me on this fine piece of delicate meat?
Well for beef in general, some cuts are processed (like corned beef or beef jerky) and trimmings usually are mixed with meat from older and leaner cattle. It is then ground, minced, and used in sausage. 
This is making me hungry! I'm interested in kobe beef specifically, what else do you know about it?
From 1919 various heterogenous regional populations that resuled from a bref period of ross breeding were registered and selected as improved japanese cattle.