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Tajima Wagyu Beef

Known for its exceptional quality of marbling and superior taste, Tajima Wagyu is a beef type that originates in Tajima, the northern section of Hyogo Prefecture, which encompasses both the city of Toyooka and Kinosaki Onsen. In fact, almost all black cattle in Japan, including those used for revered brands like Matsusaka and Omi beef, have their roots in this area because Tajima cattle are used as stock seed for other brands of beef cows. Tajima Wagyu can be found year-round and is one of the staples you’ll find in Kinosaki Onsen and Toyooka, served and sold at restaurants and food shops.

The Tajima area had long been a breeding region for cattle and, as the popularity of eating beef increased during the Meiji era (1868–1912), Tajima beef started attracting attention under the title of “Kobe beef.” Today, the reputation of Kobe and other popular brands of beef can be traced back to Tajima. Specifically, Kobe beef is classified as high-quality Tajima beef in which the cattle has been raised in Hyogo Prefecture from the Tajima strain of black cattle. To be considered genuine Tajima Wagyu, the beef from this area also has to clear strict standards and be approved by the Kobe Beef Marketing and Distribution Promotion Association.

Tajima Wagyu beef gets its high marbling thanks to the unique climate of the area that sees a high temperature difference between day and night. This stimulates the cattle to store fat in order to keep themselves warm during colder times. The tender meat has a texture that melts on the tongue and is often served as steak, roast beef on top of rice, shabu-shabu style in a simmering broth, or yakiniku style, in which various cuts are grilled at the table.

但馬牛

但馬牛發祥於包括豐岡市及城崎溫泉在內的兵庫縣北部但馬地區，以優美的雪花紋及上乘的口感而聞名。實質上，包括松阪牛和近江牛等品牌牛肉在內，幾乎所有的日本黑毛和牛都是但馬牛和其他地區肉牛的雜交品種，故此地可謂黑毛和牛的源頭。但馬牛是城崎溫泉及豐岡地區的常駐經典特產之一，在當地餐廳和食品店均可購買。

但馬地區自古以來是牛的繁殖地，明治時代（1868-1912）食用牛肉的習慣推廣開來後，但馬牛以「神戶牛」之名開始備受關注。現在，神戶牛及其他人氣品牌牛肉都以但馬牛為原種。依據更為縝密的說法，兵庫縣飼養的黑毛和牛種但馬牛中，最高級的但馬牛才是神戶牛。該地區的肉牛要想被正式冠以「但馬牛」的名號，需要通過嚴格的評審標準，並得到神戶肉流通推進協議會的認定。

但馬地區晝夜溫差較大的獨特氣候，造就了但馬牛脂肪豐厚的特徵。為了在寒冷季節保持體溫，但馬牛會多囤積脂肪抵禦嚴冬。但馬牛肉質柔嫩順滑，入口即化，是頂尖牛排、烤牛肉飯、日式涮火鍋、烤肉的最佳食材。如果用作烤肉，則可品嚐但馬牛的各個部位，讓您盡享現烤現吃的頂級美味。

但马牛

但马牛发祥于包括丰冈市及城崎温泉在内的兵库县北部但马地区，以优美的雪花纹及上乘的口感而著称。实际上，包括松阪牛和近江牛等品牌牛肉在内，几乎所有的日本黑毛和牛都是但马牛和其他地区肉牛的杂交品种，故此地可谓黑毛和牛的源头。但马牛是城崎温泉及丰冈地区的常驻经典特产之一，在当地餐馆和食品店均可购得。

但马地区自古以来是牛的繁殖地，明治时代（1868-1912）食用牛肉的习惯推广开来后，但马牛以“神户牛”之名开始广受关注。现在，神户牛及其他人气品牌牛肉都以但马牛为原种。按照更为缜密的说法，兵库县饲养的黑毛和牛种但马牛中，最高级的但马牛才是神户牛。该地区的肉牛要想被正式冠以“但马牛”的称号，需要通过严格的评审标准，并得到神户肉流通推进协议会的认定。

但马地区昼夜温差较大的独特气候，造就了但马牛脂肪丰厚的特征。为了在寒冷季节保持体温，但马牛会多囤积脂肪以过严冬。但马牛肉质柔软顺滑，入口即化，是顶尖牛排、烤牛肉饭、日式小火锅、烤肉的绝佳食材。如果用作烤肉，则可品尝但马牛的各个部位，让您尽享现烤现吃的顶级美味。