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Protected local food

Tajima Beef

但馬牛

Tajima Beef comes from Tajima cattle raised in Hyogo, the same bloodline as Kobe Beef. The meat is tender, and the grading bar is lower than Kobe's: grade 2 or higher instead of 4.

Key facts

Registered as a protected name
22 December 2015
Region
Kansai
Official name in Japanese
但馬牛
Official area (in Japanese)
兵庫県内

Official page (in Japanese) (opens in a new tab)

The cattle behind Kobe Beef

Tajima cattle come from the mountains of the Tajima area in northern Hyogo, where they worked the fields for about 1,200 years. In the Meiji era people saw that the line made excellent beef, and since then only bulls owned by Hyogo Prefecture have been used to breed it.

Tajima or Kobe?

Tajima Beef needs a grade of A2 or B2 or higher. Meat from the same cattle that reaches grade 4 with a marbling score of 6 or more can be sold as Kobe Beef. So all Kobe Beef is Tajima Beef, but not the other way round.

Good to know

  • If a menu lists both Tajima and Kobe Beef, ask the staff to explain the difference in grade and price.
  • Other Wagyu to compare: Matsusaka Beef and Omi Beef.

Questions travellers ask

Is Tajima Beef the same as Kobe Beef?

They come from the same Tajima cattle. Kobe Beef is the share that reaches grade 4 or higher with a marbling score of 6 or more; Tajima Beef needs grade 2 or higher.

Where does Tajima Beef come from?

Hyogo Prefecture. The cattle line comes from the Tajima area in the mountains of northern Hyogo.

Where it comes from

More protected foods from the same area

Crafts from the same area

Heritage stories from the same area

Sources

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