About Kobe Beef (Japanese Wagyu)
Date: May 18, 2017
Source: Kobe Isoda Farm Inc.
The Characteristic Deliciousness of Kobe Beef
Kobe Beef’s deliciousness has been scientifically proven. You can easily see the marbling, the fat intertwining beautifully with the muscle.
For Kobe Beef, this fat is so delicate that it melts at a touch from the warmth of your hand. The real deciding factor, though, is the high amounts of oleic and inosinic acid.
Calves of Incomparable Heritage
The pedigree of the animal unquestionably determines the quality of the meat. Facing the Japan Sea, the Tajima-ushi breed comes from the mountains of Tajima, where plains are scarce.
Held in high regard as the peak of the small number of Japan-born Wagyu cattle, these cows are being used in selective breeding programs to improve stocks throughout Japan.
This pedigree has produced tame cattle with prime constitution and disposition for generations, and has gradually spread from Tajima to be raised in many regions of Hyogo prefecture.
The strong genes of Tajima-ushi have led to these cows being used as “Moto-ushi”, or seed stock, for selective breeding programs throughout Japan. Those cows of exceptional quality are considered a new bloodline, “Tsuru”, or “Tsuru-ushi”.
Tajima-ushi includes three types of Tsuru-ushi “Atsuta-tsuru”, “Fuki-tsuru”, and “Yoshi-tsuru”, all of which produce cows with dominant desired traits that breed true across generations.
The Purebred Tradition
Tajima-ushi cows are valued highly as seed stock, and bear a brand name and legacy recognized throughout Japan. Through all this, the cows’ pedigree is secure and protected.
It is our privilege to showcase the pride and passion of the farmers who protect the legacy of Kobe Beef and Tajima-gyu, and present the fruits of their labor to the world.
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