Kobe Beef Certified

The Secret of Prestige Kobe Beef

No cow comes into this world and begins its life as Kobe Beef - even among "Tajima-gyu" cows, only the chosen few that satisfy specific quality criteria deserve the title.

Tajima-gyu cows originally came from Tajima, a mountainous region with a few open fields facing the Sea of Japan. Tajima-gyu is regarded as the pinnacle of even the Japanese Black domestic breeds of Wagyu cattle of which only a few now exist, and is used as the "motoushi," or purebred seedstock cattle, in the breeding of Wagyu cattle nationwide.

Only Tajima-gyu cows having a Beef Marbling Score or marbling index of No.6 or higher and fine meat texture, and that passed weight limitation and other strict criteria can be officially certified Kobe Beef. 

Protecting Kobe Beef Heritage

A lot of pride and love is given by the farms protecting the important heritage of Kobe Beef. These pampered cows are treated like royalty. Their diet is carefully controlled, with a focus on high-quality grains and forages that contribute to the development of the coveted marbling. Traditional massage techniques, once performed by hand, are now sometimes supplemented by gentle brushing to improve circulation and further enhance marbling. They are raised in a stress-free, spacious environment, with access to clean water & fresh air, where they can grow at their leisure to maturity.

Significant labor & time is devoted in raising these calves, which means that only a limited number of cattle can be raised every year. This focus on animal welfare not only contributes to the overall health of the cattle but is also believed to impact the quality of the meat.

The Rise of Kobe Beef

In 1868, Kobe opened its doors to foreign trade as as an international port. With many foreigners arriving from abroad, and settling there, Kobe soon became a cosmopolitan town, a veritable crossroads of Japanese tradition and foreign culture. At this time, the Japanese were not accustomed to eating meat. However, this part of history was about to change with Kobe beef being eaten by an Englishman for the very first time. He must have surely felt that its flavor was a gift from heaven. Since then, the reputation of Kobe Beef has crosed seas & oceans to become a familiar household name around the word.

For well over a century, the name of the delicacy has been engraved in the annals of culinary history for its delicious flavor. During this time, the bloodline of the Hyogo Prefecture mountains Tajima-gyu has been protected to produce Kobe Beef having the highest meat quality, unchanged since bygone days. This delicacy is a timeless, moving experience that will transport you to delirious gourmet heights.