I guess it was a myth...
Someone mentioned to me a long time ago that they thought kobe beef was kept still all its life and beaten regularly to maintain tender muscle fibers.
Know that I am looking it up on the internet I see no mention of that, only that they are fed organic grain and sake and beer and pampered with "massages" every day. Apparently a rare breed of black cattle with less than 4,000 head raised each year, they are sometimes shipped to Australia or the U.S. for raising and then returned to Japan for slaughter so they can say the beef was "from" Japan. Some Kobe beef marketed as such here in the U.S. have been bred with Black Angus.
Anyone else know anything about it? :)