How Is Kobe Beef Made?

The creation of authentic Kobe beef follows an intricate process that has been perfected over centuries in Japan’s Hyogo Prefecture. Each Tajima cow, bearing its unique 10-digit identification code, undergoes meticulous care from birth through processing. These prized cattle receive specialized grain fodder diets, regular massages, and occasional beer supplements – practices that contribute to their distinctive marbling patterns. Yet these well-known elements only scratch the surface of what makes this beef so extraordinary.

Key Notes

• Kobe beef comes exclusively from Tajima cattle raised in Hyogo Prefecture, Japan, under strict breeding programs spanning generations.
• Cattle are fed a specialized grain fodder diet that promotes the development of signature marbling throughout the meat.
• Each animal must achieve a Beef Marbling Score of 6 or higher and meet specific meat quality standards for certification.
• Animals are tracked using a unique 10-digit identification system and can only be processed in designated Hyogo Prefecture slaughterhouses.
• Stress-free environments and limited activity help develop the high-quality fat deposits that create the characteristic tender texture.

The Sacred Art of Raising Tajima Cattle

Tajima cattle is one of the world’s most exclusive cattle breeds, raised exclusively in Japan’s Hyogo Prefecture through a carefully controlled breeding program that spans generations.

These prized Japanese Black cattle, raised under strict guidelines, form the exclusive foundation of authentic Kobe beef. Each animal’s lineage undergoes meticulous tracking through a specialized 10-digit identification system, ensuring pure bloodlines and unmatched authenticity.

The careful cultivation of Tajima cattle involves a precisely crafted diet of grain fodder, which develops their signature marbling.

Meticulous grain feeding orchestrates the exceptional marbling that makes Tajima cattle a masterpiece of Japanese cattle breeding.

With only 3,000 to 5,000 cattle qualifying annually, meeting the stringent grading requirements demands unwavering dedication. Each animal must achieve a marbling score of BMS level 6 or higher, making these cattle as rare as they are remarkable.

Strict Standards and Certification Process

Kobe beef certification is an intricate process governed by some of the world’s most stringent quality control standards. Every step in the progression from farm to plate must meet exacting requirements within Hyogo Prefecture’s carefully controlled system.

The certification process begins with tracking each Tajima cattle through a unique 10-digit identification number, ensuring complete traceability throughout its life.

To earn the coveted Kobe beef designation, cattle must achieve a Beef Marbling Score of 6 or higher and maintain meat quality scores between 4 and 5.

Processing can only occur in designated slaughterhouses within Hyogo Prefecture. These strict regulations result in just 3,000 to 5,000 cattle annually meeting the requirements, preserving the exclusivity that makes Kobe beef legendary.

Culinary Excellence Through Marbling

Marbling is the extraordinary characteristic that establishes Kobe beef’s legendary culinary status. This distinctive intramuscular fat pattern, achieved through the selective breeding of Tajima strain Japanese Black cattle, creates the meat’s signature rich flavor and melt-in-your-mouth texture.

The carefully controlled environment and specialized diet of rice straw and grain fodder allows these cattle to develop high-quality fat deposits throughout their muscle tissue, resulting in beef that delivers an unparalleled culinary experience when served in delicate, thin slices.