Kobe beef is selected from Tajima cattle.
Tajima cattle are a traditional breed with a long history.
Among the Tajima cattle, only the best beef that meets the strict quality standards is called Kobe beef.
The ultimate flavor of Kobe beef can be created only from full-blooded Tajima cattle.
Secret of the rich flavor of Kobe beefSecret
With a high content of intramuscular fat (marbling), the meat is called "marbled" beef. The fat has such a low melting point that it melts at body temperature.
Moreover, according to a recent scientific analysis, the meat has a rich content of inosinic acid (umami flavor) and oleic acid, which create a flavorful taste.
History of Kobe beef (Tajima cattle)History
|Year 538||Buddhism was introduced to Japan.
Japanese people did not have the habit of eating beef in Buddhism.
Cattle were also protected by a prohibition against the consumption of meat because they were considered valuable.
|Year 1858||The Port of Yokohama opened. Cattle were shipped from Kobe for consumption by Western people living in Yokohama.|
|Year 1868||The Port of Kobe opened as the first trading port in Japan.
A settlement of Western people was built in Kobe, and Tajima cattle that had been used for work in areas around the city were sold for consumption.
The rich flavor of Tajima cattle was conveyed by the settlers to all corners of the world, and the meat was named "Kobe beef."
Then, Japanese people developed the habit of eating beef gradually.
Pasture of JA National Federation of Agricultural Cooperatives HyogoPasture
Kobe Plaisir Ginza is a restaurant operated directly by JA National Federation of Agricultural Cooperatives Hyogo.
In Hyogo, livestock farmers manage pastures carefully and raise Tajima cattle.
JA National Federation of Agriculture Cooperatives Hyogo also has its own pastures in Kobe and Toyooka to provide Kobe beef.
These pastures are managed carefully and wholeheartedly.
Pay close attention to cattle to protect their qualities and draw the best out of them.
Yoshida Dai/ Livestock Department staff member in charge of Kobe FarmYoshida Dai
The Tajima cattle we are now raising are the fruits of labors of our predecessors over a long history. Their efforts cannot be described adequately by the word "devotion." Over the past 1200 years, the breed has been improved repeatedly, yet its purity has been kept by closed breeding. Moreover, because such purity made it difficult to raise Tajima cattle, several raising techniques have been developed and handed down.
These days, we also pay close attention to cattle to protect their qualities and draw the best out of them.
We hope you will enjoy our Kobe beef raised with great care.