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  • Writer's pictureLeo Grebot

Cows, cows and more cows! Tajima-gyu cows

Updated: Mar 23

Tajima-gyu cows are real stars in the Japanese cattle world. These animals, which are also known as Tajima Beef, are famous for their high-quality meat and exquisite flavor. Imagine savoring a tender, juicy piece of meat that simply melts in your mouth! But what makes these cows so special? Let me tell you all the details!

The Tajima-gyu are a Japanese breed of cattle, and their name comes from the Tajima region in Hyogo Prefecture. They are known to be one of the main Wagyu breeds, which means "Japanese beef" in Japanese. And yes, they are those famous cows that are said to receive massages, listen to classical music and even drink beer and eat smoked salmon. These stress-free living conditions are believed to contribute to the exceptional tenderness and flavor of their meat.

Within the Tajima-gyu breed, there is an important distinction: only pure specimens, raised, fed and slaughtered in Hyogo Prefecture, specifically in the Tajima region, are certified as Kobe beef. That is, true Kobe beef comes from Tajima-gyu cows raised in this exclusive region. This is where the flavor, texture and quality reach their maximum expression.

Raising these cows is a meticulous process. Special attention is paid to living conditions to ensure your comfort and well-being. After all, a happy cow produces tastier meat. Therefore, they are provided with a balanced and nutritious diet to ensure their healthy development. The type of diet they receive is essential to obtain good Kobe meat. Tajima-gyu cows are true gourmets!

Tajima-gyu beef, and especially Kobe beef, is known for its distinctive marbling. Marbling refers to the infiltration of fat into muscle tissue, which gives it an intense flavor and juicy texture. Each bite is an explosion of flavors that will delight your taste buds and leave you wanting more.

But why is this meat so exclusive and expensive? Well, Kobe beef production is limited and highly regulated. Only about 3,000 animals are slaughtered annually for authentic Kobe beef. Cows that do not meet the required standards are identified as Tajima, and although they are of the same breed, their quality does not reach the level of Kobe beef. So if you ever get the chance to try authentic Kobe beef, be sure to take advantage of it.

Tajima-gyu and its Kobe beef have gained worldwide renown due to their deliciousness and superior quality. It is not surprising that it has become a symbol of haute cuisine and luxury. If you are a meat lover and would like to enjoy a unique dining experience, you should try Tajima-gyu meat, particularly the famous Kobe beef. It will be an unforgettable experience for your palate!

In short, Tajima-gyu cows are a Japanese breed of beef cattle known for their high-quality meat and exceptional flavor. Its breeding takes place in the Tajima region, in Hyogo prefecture, and only pure and certified Kobe specimens come from this exclusive region. These cows receive special attention regarding their diet and living conditions to guarantee maximum

Beef cow, Wagyu – Japanese shorthorn, portrait of a wagyu cow of Japanese origin in farm
Beef cow, Wagyu – Japanese shorthorn, portrait of a wagyu cow of Japanese origin in farm

better quality of their meat. The result is a marbled, tender and juicy meat that has become a true gastronomic treasure. If you ever have a chance to try Tajima-gyu beef, especially Kobe beef, don't hesitate! It will be a culinary experience that you will not forget.

I hope this article has satisfied your curiosity about Tajima-gyu cows. If you have any other questions or there is anything else I can help you with, don't hesitate to ask!


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