Hyogo Tajima beef
Tajima cows is the name given to the cause since the cows will be grown there. Tajima cattle have a lengthy history and are regarded as the ancestor of other cow breeds in the Wagyu lineage. Tajima beef has a reputation for being of the highest quality, from flavour to taste. Check out https://wagyuwetrust.com
Beef from Yonezawa, Yamagata
Yonezawa cows are bred in the extremely hot and chilly Yonezawa district of Yamagata prefecture. For 32 months, cows consume straw and thoroughly absorb natural nutrients. Cows thrive healthily in good living conditions surrounded by natural mountains and forests, producing premium meat consists of steers or bulls that have been castrated. A domestic Wagyu cow called the black Tajima gyu produces true Kobe meat. Wagyu cattle grown in accordance with the Kobe Beef Association of Marketing and Distribution Promotion’s guidelines. Japanese cattle must be purebred Wagyu bulls or cows to qualify as Kobe style.
The name of a city in Japan’s Hyogo Prefecture is where the term “Kobe beef” originates. Only Hyogo-bred and raised purebred Wagyu Tajima are permitted to become Kobe meat. Furthermore, unlike USDA Prime beef, real Kobe beef needs to exhibit significant fat marbling and a Beef Marbling Standard (BMS) score of at least 6.
According to Joe Heitzeberg, CEO of Crowd Cow, Wagyu beef must have a yield and quality score of A4 or A5 to be marketed as Kobe beef. It must be 6 or higher on the Kobe Beef Marble (BMS) scale.
