Wagyu - a Japanese beef cattle breed – derived from native Asian cattle. 'Wagyu' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.

Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color.

The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S.

Our Wagyu blood lines are heavy on the Tajima lineage. Tajima wagyu, also known as Tajima beef, is a highly prized and renowned type of beef originating from the Tajima strain of Japanese Black cattle. It is one of several premium varieties of wagyu beef, which is known for its exceptional tenderness, marbling, and flavor.

Tajima wagyu is primarily raised in the Hyogo Prefecture of Japan, with the city of Kobe being particularly famous for its Kobe beef, a type of Tajima wagyu. The Hyogo Prefecture’s climate and terrain provide optimal conditions for raising cattle, resulting in high-quality beef.

The key characteristic of Tajima wagyu is its marbling, which refers to the distribution of intramuscular fat throughout the meat. This marbling gives Tajima wagyu its rich, buttery texture and enhances the flavor and juiciness of the meat. The intense marbling is achieved through careful breeding, feeding, and husbandry practices, including a diet that includes high-quality feed and occasional treats like beer or sake.

Tajima wagyu is typically produced in small quantities and is highly sought after both in Japan and around the world. The meat is known for its exceptional tenderness and flavor, often described as melt-in-your-mouth and with a rich umami taste. It is commonly used in high-end restaurants to create exquisite dishes such as steak, sukiyaki, shabu-shabu, and teppanyaki.

Due to its limited availability and high demand, Tajima wagyu is generally considered a luxury product and tends to be quite expensive. It is often labeled with specific grades based on its quality, with the highest grade being A5, indicating the highest level of marbling and tenderness.

Overall, Tajima wagyu is celebrated for its exceptional quality, exquisite marbling, and unforgettable dining experience.