About Kobe Beef
Kobe Beef — Tajima Cattle
Tajima cattle possess a history spanning more than 1,200 years, with their existence recorded in historical texts from that era. Raised in the Tajima region of northern Hyogo Prefecture, these cattle benefit from an exceptional natural environment ideally suited to their care.
The expansive landscapes allow the cattle to grow in a low-stress setting, with ample space to move freely. They are nourished by abundant, nutrient-rich grasses and shaped by a climate with distinct seasonal variations. Equally essential is the region’s pure natural water, along with wild mountain grasses containing vital herbs that contribute to the cattle’s health and distinctive quality.
It is within this carefully preserved environment that Tajima cattle are raised, forming the foundation of authentic Kobe beef.
The Grades of Kobe Beef
Kobe beef is classified into grades A, B, and C, with A representing the highest yield. Each grade is further evaluated on a scale of 1 to 5, based on four criteria: the degree of marbling; the color and luster of the meat; its firmness and texture; and the color and sheen of the fat. In addition, Kobe beef is assessed using the B.M.S. (Beef Marbling Standard), which measures the balance and distribution of marbling on a scale from 1 to 12.
At Ishida, the signature Choice Kobe Beef course features the highest designation: A5-grade Kobe beef with a B.M.S. value of 10 to 12. Beef of this caliber is distinguished by exceptional tenderness, a refined melt-in-the-mouth texture, and a delicate yet profound expression of umami.
We invite you to experience the depth and elegance of premium Kobe beef at Kobe Steak Ishida, where each cut is selected and prepared with uncompromising care.