Food from Hyogo Official Website of "KOBE PLAISIR" (main restaurant

Enjoy the delicious meat from the calves used to make Kobe Beef

First things first: all Kobe is Wagyu, but very little Wagyu is Kobe. The answer to why is quite simple: Wagyu means "Japanese cow," specifically Japanese Black, Brown, Shorthorn, and Polled genotypes, which are genetically predisposed to develop fat inside the muscle tissue. All four were deemed national treasures and banned for export until 1997.

Food from Hyogo Official Website of "KOBE PLAISIR" (main restaurant

Please click on each retailer to see that retailer's price for this product. Get Tajima Wagyu Ground Beef delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Contactless delivery and your first delivery or pickup order is free! Start shopping online now with Instacart to get your favorite products.

Tajima Kobe beef cows in a field at Tajima Farm Park Stock Photo

Kobe beef, sometimes misspelled as Colby beef, comes from the Tajima-gyu breed of cattle found in Japan's Hyōgo Prefecture, of which Kobe is the capital and the meat's namesake. Introduced as work animals in the rice cultivation industry during the 2nd Century, Tajima-gyu became isolated from other breeds in the small pockets of arable.

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Legal rules for Kobe beef, raised only in Hyogo prefecture, require the cattle to be 100% pure Tajima, a strain of black Wagyu, born within the prefecture—and whose every known ancestor was as.

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Get Tajima Beef, Ground, Kobe delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Contactless delivery and your first delivery or pickup order is free! Start shopping online now with Instacart to get your favorite products on-demand.

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Tajima originally hail from the Hyogo Prefecture in Japan and are responsible for the best beef in the world. All beef that is eligible to be certified as Kobe is pure Tajima, bred, raised, and slaughtered in the Hyogo Prefecture. Historically and today, Tajima are highly regarded for Fullblood breeding in Japan and abroad.

Tajima Beef, Kobe Beef's origin｜Kobe Beef's origin｜Visit Shinonsen

The area around Kinosaki is famous for its high grade beef called Tajima beef and is known as the origin of Kobe beef. The meat is known for its tender texture and juicy flavor, attributed to the meats uniform marbalization. Only pure bred wagyu cattle can produce such high quality meat. Several ryokan and restaurants in Kinosaki Onsen are.

What Is Tajima Wagyu?

Origin - The cattle must be purebred Tajima cattle, born and raised in the Hyogo Prefecture. This geographical exclusivity adds to the scarcity and value of Kobe beef. Marbling - The beef must have a high marbling score, as determined by the Japanese Meat Grading Association (JMGA), typically scoring between 6 and 12. Exceptional marbling enhances the beef's flavour and tenderness.

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Japanese A-5 Wagyu Rib Eye Steaks BMS Grade 10-12 Here is the, very top quality Beef on the globe. This specific cut is the The King of the Steaks. This specific cattle has a certification from Japanese Authorities which proves that this beef is 100% JAPANESE Wagyu Kobe Beef Rib Eye Steaks. You will receive Individually cryovaced 100% Authentic Japanese Kobe Beef Wagyu Rib Eye Steaks BMS.

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Raised in Navarre, Ohio, American Tajima stands tall and proud with other world-famous Wagyu brands by featuring a MarbliciousTM buttery flavor and tenderness that melts in your mouth. The aim is to raise our Wagyu cattle holistically by providing the utmost care in an all-natural, stress-free humane environment, giving them proprietary feed.

Chinese appetite seen as hidden driver behind surge in 'wagyu' exports

Highlights Tajima Wagyu's heritage and history Order the Kobe Beef like Shaquille O'Neal Wagyu worldwide - what to expect moving forward Tajima Wagyu's heritage and history Tajima Wagyu cattle have been raised for over 1,200 years in Tajima, an area bordering the Japan Sea in Hyogo Prefecture's north. At that time the cattle were largely […]

If you think you’ve had Kobe beef in Canada, you’re wrong. But here's

Tajima Wagyu is prized for its ability to develop extremely high degrees of marbling, and each year, only a few thousand cows are certified Kobe, making it exceedingly rare. In fact, it wasn't until February 2012 that the first Kobe beef shipment was sent outside Japan—to Macau. Even today, less than 10% of it is exported out of Japan.

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Protein < 19g0 %. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Product Number: 00647086002018. Fairway.

The World of Wagyu All You Need to Know about Japanese Beef LIVE

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Kobe Beef cattle are often mistaken as cows bred in Hyogo and Kobe, which when slaughtered become Kobe Beef by default, but this is a major misconception. Kobe Beef cattle are determined by strict selection from thoroughbred Tajima Beef cattle, and are of the highest quality. As thoroughbreds, no genes from other breed are present in Kobe Beef.

Tajima Kobe Ground Beef Patties, 1 lb, 4 count Fairway

The aura around this iconic beef stems not only from its incredible flavor but the tightly controlled quality standards surrounding it. All Kobe Beef cattle are born and raised in Japan's Hyogo prefecture under the strictest breeding guidelines, fathered by 1 of 12 bulls chosen annually by the government for perfect marbling.