The Japanese Black (Japanese: 黒毛和種, Kuroge Washu) is a Japanese breed of beef cattle. It is one of six native Japanese cattle breeds, and one of the four Japanese breeds known as wagyū, the others being the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe. In the case of the Japanese Black, the foreign influence was from European breeds including Braunvieh, Shorthorn, Devon, Simmental, Ayrshire and Friesian.
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👉 Tajima cattle in the context of Kobe beef
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe beef is also called Kōbe-niku (神戸肉; "Kobe meat"), Kōbe-gyū or Kōbe-ushi (神戸牛; "Kobe cattle") in Japanese.
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Tajima cattle in the context of Kami, Hyōgo (Mikata)
Kami (香美町, Kami-chō) is a town located in Mikata District, Hyōgo Prefecture, Japan. As of 31 March 2022, the town had an estimated population of 16,256 in 6368 households and a population density of 44 persons per km². The total area of the town is 368.77 square kilometres (142.38 sq mi). The Ojiro neighborhood of the town is designated as one of the Most Beautiful Villages in Japan. Kami is the birthplace of Tajiri-go, a Tajima Cattle who is the ancestor of more than 99.9% of Japanese Black wagyu.