Tajima Beef (Tajima Gyu)

Tajima beef (Tajima Gyu) is a type of meat produced from Tajima cattle raised in Hyogo Prefecture. These cattle are raised for at least 28 months, with an average rearing period of approximately 32 months.

The production area of Tajima Gyu is Hyogo Prefecture. Tajima cattle have been raised for about 1,200 years in the mountainous regions of the Tajima area in northern Hyogo Prefecture, in an environment characterized by clean air, pure streams, and mountain grasses. Due to the temperature difference between day and night, dew forms on the grasses, allowing the grasses on which the cattle feed to grow softly and tenderly.

Tajima cattle are mentioned in the Shoku Nihongi, the official historical record of the Nara period completed in 797, as cattle suitable not only for agriculture but also for pulling ox carts. Additionally, the book Kokugyuujyuzu (Ten Japanese Cattle Illustrations), said to have been drawn in 1310, includes illustrations and descriptions of cattle from Tajima. Due to their small, compact body structure, these cattle were used for farm work and transporting loads across small rice paddies.

During the Meiji period (1868–1912), Tajima cattle became recognized as high-quality, purebred cattle prized for their excellent meat quality and were raised locally in the Tajima region for an extended period. Over time, due to their physical characteristics and structure, their breeding expanded beyond Tajima to the entire Hyogo Prefecture.

Following the opening of the port of Yokohama in 1859 and the port of Kobe in 1868, Tajima cattle began to be consumed as beef. It is said that foreign visitors to Japan at the time ate Tajima beef and were impressed by its flavor. After this event, “steak stew shops” opened in cities, and “sukiyaki” entered home dining traditions.

Tajima Gyu, derived from Tajima cattle, is a registered geographical indication in the “Meat” category. Its registration number is 2. The protection date is 22 December 2015. The applicant is the Kobe Beef Marketing and Distribution Promotion Association.