Kobe beef for sale comes exclusively from the Tajima strain of Wagyu cattle, which must be born, raised, and processed within Hyogo Prefecture. To earn the Kobe Beef designation and the Japanese chrysanthemum mark, the beef must be graded A4 or A5 by the Kobe Beef Association. Only certified members of the association are allowed to sell it, and every breeding and feeding farm, wholesale company, retail store, and restaurant must be officially registered. This ensures every piece of Kobe Beef meets the strictest standards for quality, marbling, and traceability.