The marbling on this stuff looks like modern art, except you can actually eat it and feel something.
Fun fact: Fewer than 3,000 cattle per year are certified as genuine Kobe beef in all of Japan.
They hammer the meat flat, bread it, fry it, and somehow that's been enough for about three centuries.
Fun fact: In Austria, only veal can legally be labeled "Wiener Schnitzel" — pork must be listed differently.