Authentic kobe wagyu beef comes exclusively from cattle of the Tajima strain that are born, raised, and processed in Hyogo Prefecture. To earn the right to display the Japanese chrysanthemum, it must be graded A4 or A5 by the Kobe Beef Association. Only certified members of the association are allowed to sell Kobe Beef, and all farms, wholesale companies, retailers, and restaurants involved in its production and sale must be officially registered. This strict system ensures that any beef labeled as Kobe meets the highest standards for marbling, tenderness, and flavor.