Singapore (22 July 2013) - The prized and rarely exported Kobe beef has launched in Singapore for the first time, and will be served exclusively at CUT by Wolfgang Puck for two months. Renowned for its outstanding flavor, fine marbling and melt-in-your-mouth texture, Kobe beef from the Hyogo Prefecture is a protected trademark and viewed as a national treasure in Japan. Only pureblood "Tajima-gyu" cattle since the Edo period (1615 to 1867) to the present day from the Hyogo Prefecture that are raised by designated farmers can be considered for the Kobe beef certification.

Kobe beef sampling party at Marina Bay Sands.

Restaurant: CUT It is the first steakhouse in town regardless of what others might claim offer authentic Japanese Wagyu.

May 9, 2007 - MEET the monster that devoured Le Bemadin. Maximum-fat Japanese Wagyu, or Kobe, was introduced to the four-star seafood temple by chef/co-owner Eric Ripert last fall, simply because the liked "this amazing product" that had not been available in the U.S. for five years. But it's proven so popular at Le Bemardin, it's warping the way customers order and messing with the exalted eatery's economics.