<P> Cattle were introduced in Japan in the second century as work animals used for rice cultivation . Because of Japan's "difficult terrain and sparse arable land" due in part to its mountainous topography, cattle were bred in small, isolated regions, yielding herds with unique qualities in their meat . </P> <P> After the Meiji Restoration, beef consumption remained low, but it has steadily increased since the end of World War II . Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s . </P> <P> In the late 19th century, native Japanese cattle were interbred with European breeds, including Brown Swiss, Shorthorn, and Devon . The cattle originally recognized in 1943 as "Kobe beef" were cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle--Akaushi (Japanese Red / Brown), Kuroushi (Japanese Black), Japanese Polled, and Japanese Shorthorn . Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds). </P> <P> In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark . It sets standards for animals to be labeled as Kobe beef . </P>

What part of the cow is kobe beef
find me the text answering this question