Kobe Beef
/ˈkoʊ.beɪ biːf/noun
A famously marbled beef from cattle meeting strict standards associated with Kobe, Japan.
Did you know?Authentic Kobe beef comes from Tajima cattle raised in Hyōgo Prefecture, and the name refers to a regulated regional brand rather than every highly marbled Japanese steak.
Etymological Timeline
Proto-Indo-European
PIE
*gʷōus
“Cattle or ox; the ancient root behind several Indo-European cattle words.”
Ancient Greek
Greek
boûs
“Ox or cow.”
Classical Latin
Latin
bōs, bovem
“Cow, ox, or cattle; the source of English bovine and the ancestor of beef through French.”
8th–10th Century
Old Japanese
かんべ / kambe
“A term connected with hereditary households serving a shrine; this is generally regarded as the historical source of Kōbe, though its exact development is debated.”
13th Century
Old French
boef
“The flesh of an ox or cow used as food; borrowed from Latin bōs/bovem.”
19th Century
Japanese/English
Kōbe beef
“Beef associated with Kobe and the surrounding Hyōgo region; the modern commercial reputation developed after Japan’s opening to international trade.”
Modern English
English
Kobe beef
“A protected premium beef designation governed by strict lineage, rearing, marbling, yield, and processing standards.”