The most famous of Japan's wagyu beefs, from Tajima-strain black cattle raised under strict certification in Hyogo Prefecture around Kobe. Its hallmark is dense, fine intramuscular marbling (sashi) that melts at a low temperature, giving the meat an extraordinary tenderness and a buttery, sweet richness that floods the mouth. Cooked only briefly — seared or grilled rare — so the fat softens but does not render away.
Where it comes from
The renowned wagyu beef of Tajima-strain cattle raised under strict certification near Kobe in Hyogo Prefecture.
In the kitchen
Seared or grilled briefly and rare so its fine marbling melts; eaten as steak, teppanyaki or sukiyaki.
Nutrition (per 100g)
~470kcalCal
~11.0gProtein
~47.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
