Kobe beef, "Tajima cattle"
Tajima cattle has a history dating back over 1,200 years ago, being written about in books at that time. Located north of Hyogo, Tajima is blessed with an optimal environment suited to raise Tajima cattle. A wide area of land is available for the cattle to roam in a stress-free environment where they have abundance of healthy grass and an ideally suited variable climate. In addition, the pure water is extremely important for raising the cattle, not to mention the wild mountain grass which contain indispensable herbs.
The grades of beef
Kobe beef is classified into grades of A, B and C with A being the highest, and also given a rating of 1-5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. They are also given a B.M.S. value which stands for “beef marbling standard.” It is the ratio of marbling that the beef has, and is graded on a scale of 1-12. At Ishida, the Choice Kobe beef course is always the best grade, grade A5 with the highest B.M.S. value, 10-12 Kobe beef. The higher the rank of the class of beef, the more the beef will have a luxuriously tender sublime melt-your-mouth feeling, and have a different succulent lightness and indescribable taste of umami. Relax in extravagance and savor each bite of luxuriously high-quality sumptuous Kobe beef at Kobe Beef Steak Ishida.