Tajima (Tajima-gyu)

Tajima-gyu refers to Japanese Black cattle from Hyogo Prefecture — specifically the bloodline that has been isolated and selectively bred in the mountainous terrain of northern Hyogo for centuries. These are the cattle behind Kobe beef.

What makes Tajima genetics unique is the fineness of their marbling. While other Japanese Black strains might produce higher BMS scores on paper, Tajima cattle are renowned for the delicacy and even distribution of their intramuscular fat. The fat appears as fine, lace-like threads rather than larger deposits.

Tajima cattle tend to be smaller-framed than other Japanese Black strains — a trade-off of the intense selection for marbling quality over growth rate. The carcass weight limit for Kobe certification (470 kg) reflects this natural characteristic.

The isolation of Tajima genetics is remarkable. Hyogo Prefecture has maintained a closed herd book for over 100 years — no outside genetics have been introduced. This purity is both a strength (consistent quality) and a vulnerability (limited genetic diversity). The breeding program is carefully managed to avoid inbreeding depression.

Outside Japan, Tajima genetics are available through exported semen and embryos, primarily to Australia and the United States. American and Australian "Tajima-cross" beef can be excellent, but the flavor and marbling characteristics will differ from Japanese-raised Tajima due to differences in feeding, climate, and management.