WHAT IS ”KOBE BEEF"?
TAJIMA cows are raised only by designated producers, with clean water and the very best feed, in a stress-free and relaxed environment.
Much labor and time is devoted in raising calves, so only a limited number of cattle can be raised every year.
They produce TAJIMA beef, very famous premium beef in Japan. Among TAJIMA beef, only the choosen few that satisfy quality criteria, such as marbling score, meat texture, weight limitation etc, deserve the title of “KOBE beef”. Now Kobe Beef is deemed as a member of “The world's top nine delicacies” with Truffle, Caviar, Foie-gras and others.
Origin of the tittle “KOBE beef”
No cow comes into this world and begins its life as KOBE beef. Even among “TAJIMA-GYU” cows, only the chosen few that satisfy quality criteria deserve the title “KOBE beef”.
Kobe Beef is a harmony of delicate,
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. This means that it will literally melt in your mouth. An abundant content of inosinic and oleic acids has been scientifically proved as factors that contribute to its outstanding flavor.