The term "Kobe Beef" is not associated with a specific cattle breed but functions as a brand name. It refers to meat produced by specific farmers registered with the Kobe Meat Distribution Promotion Council, who raise Tajima cattle, the base breed for Kobe beef. The strict certification criteria include being raised by designated farmers, processing at specified meat centers in Hyogo Prefecture, achieving certain grades like A or B, and having a BMS value (indicating marbling level) of 6 or higher, among other stringent requirements. Only beef meeting these criteria can rightfully be labeled as "Kobe Beef." Another notable distinction from other branded cattle is that Kobe Beef doesn't involve crossbreeding with cattle from other prefectures, maintaining a closed breeding system.