Kobe Beef Supreme Quality

strict classification standards

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

 

Breeding of Calves

Calves of Tajima-gyu lineage born at breeding farms (designated producers) in Hyogo Prefecture are first registered in a cattle lineage register. They are then assigned an ear tag marked with a 10-digit individual ID number. The role of a breeding farm is to decide which bloodline calves should be bred by, find new improved matting patterns, and raise healthy calves to the age of nine months.

 

Feeding of Cattle

Calves put on show in the calf livestock market are brought by feeding farms (Designated producers) and are raised in a stress-free and healthy environment. Much love, labor and time is devoted in raising these calves. They are fed only the very best feed - rice straw, maize, barley and other cereals - and are given only fresh, clean water to drink. Their meat matures to an ideal quality and texture from the minimum age of 28 months upwards and at an average age of 32 months. 

 

Grading

Only bullocks of virgin Tajima cows, in particular, that satisfy the following carcass grading and other conditions are entitled to be called "Kobe beef":

- BMS (marbling index) No.6 or higher

- Proportion of edible parts (yield score) A or B

- Gross carcass weight of 470 kg or less

- Fine meat texture and excellent firmness

 

Our Kobe Beef 100% Authentic Kobe Beef from Japan

Our Kobe Beef
100% Authentic Kobe Beef from Japan

The Origins of Top-Quality BeeF Reasons Why Kobe Beef Can Come from Only Tajima-gyu Cows

The Origins of Top-Quality BeeF
Reasons Why Kobe Beef Can Come from Only Tajima-gyu Cows

The Unforgettable Flavor of Kobe Beef What Makes Kobe Beef So Unique

The Unforgettable Flavor of Kobe Beef
What Makes Kobe Beef So Unique