Japanese Kobe & Wagyu Beef


Kobe beef refers to cut of Rib beef taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Even among “Tajima-gyu” (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing & Distribution Promotion Association deserve the title "Kobe Beef".

Kobe Beef is a harmony of delicate, dignified sweet lean meat and the taste and fragrance of melt-in-your-mouth fat. The secret behind its deliciousness is its so-called “shimofuri” fat marbling. The “sashi” fatty content of the meat itself will actually begin to dissolve at low temperatures.

The "Japan top three Wagyu" title refers to Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan.

All three of these Wagyu types start out as Tajima Beef cattle born in Hyogo Prefecture but are taken in as calves by commercial cattle farmers in other regions. They take on the names of Matsusaka Ushi, Kobe Beef, or Ohmi Beef depending on the region of the commercial cattle farm where they are raised.
Kyushu is the largest producer of Japanese Black, and only the highest quality cattle from this region can be dubbed "Sakura Wagyu".

You can trace the pedigree information and production history of your beef by entering the 10-digit ID number supplied on the packaging label supplied.

This system makes it possible for you to confirm your Kobe Beef or Tajima-Gyu as truly authentic.