Some of these cows lived better than some people

[theking]

..so it's only fitting that their grade is at the top of the beef world and their meat is so tasty. Picked this up and will throw it on the grill ..    :

[nightrider]

Isn't that Australian beef? If they're, I heard they're in direct competition with Japanese beef. Looks mighty tasty.

[theking]

They're American beef with Wagyu grade and standard. 

[theking]

Here are some info about the top of the line beef grade that American Cattlemen adopted from the Japanese:

Excellence in Taste and Flavor: American Kobe-Style Beef

When consumers hear the term Kobe, the first thought that comes to mind is typically not a city in Japan, but rather a juicy steak right off the grill.  Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content.  Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan.  But did you know you can find Kobe-style beef produced right here in the United States?

Since 1994, U.S. producers have worked to offer American Kobe-style beef that features the same characteristic s, marbling and flavor that defines Japan’s Kobe beef by bringing herds of Kryoshi and Akaushi breeds of Wagyu cattle to the United States.  The same closed herd and multi-trait selection process used for Kobe beef was adopted and is now used by various U.S. trade associations (American Akaushi Association, the American Wagyu Association, and the Texas Wagyu Association) that promote and uphold the industry standards. Highly prized for their rich flavor, these cattle produce what some would argue is among the finest beef in the world.

...Wagyu cattle have been extensively studied in Japan and in the United States, and university studies have shown that marbling in Wagyu beef has a composition that is significantly lower in saturated fat and cholesterol and higher in omega monounsaturate d fatty acid.  AMS is proud to help consumers all over the world enjoy the elegance and excellence of American Kobe-style beef.

[theking]

Here's what a Japanese Cattleman said about raising these cows  :

Kobe and Miyazaki beef producers are secretive about their methods. But many ranchers in Japan feed beer to their livestock to induce appetite. They also massage cattle daily, sometimes with sake. According to Yo Matsuzaki, Ozumo’s executive chef, some Wagyu cattle listen to classical music, a method used to relax them.

“They are treated as kings,” Matsuzaki said with a smile.