Kobe Beef is raised in Hyogo Prefecture from Tajima cattle, a line improved in the Tajima region of northern Hyogo. Only carcasses graded A or B, grade 4 or higher, with a marbling score (BMS) of No. 6 or above may be called Kobe Beef, making it a richly marbled beef.
- Prefectures
- Hyogo
- Production area
- Hyogo Prefecture
- Season
- Year-round
- Registered
- December 22, 2015（Reg. No. 3）
- Registered producer group
- 神戸肉流通推進協議会 (opens in a new tab)
- Category (as registered)
- 第2類 生鮮肉類 牛肉
Seasonal calendar
Available year-round.
Timing shifts with the weather and conditions in each region.
Official registration details (MAFF)
Characteristics
Beef from cattle fattened using Tajima cattle, improved over many years in the mountains of the Tajima region in northern Hyogo Prefecture, as the foundation stock; the carcasses are graded A or B, grade 4 or higher, with a BMS No. of 6 or higher, making it the finest marbled beef.
Link with the production area
Tajima cattle, the foundation stock, descend from draft cattle used for farming in the mountains of the Tajima region in northern Hyogo Prefecture as far back as about 1,200 years ago. In the Meiji era they were recognized as a genetically excellent bloodline for beef. They are beef cattle of fine meat quality, produced by crossing Tajima cattle within the prefecture with breeding bulls that have been improved over many years by mating, generation after generation, only with bulls owned by Hyogo Prefecture.
Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/j/shokusan/gi_act/register/0003/index.html) The English text is our translation of the Japanese original.
Where to buy
As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.
These links go to Japanese-language shops; check whether they ship overseas.
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FAQ
Kobe Beef is raised in Hyogo Prefecture from Tajima cattle, a line improved in the Tajima region of northern Hyogo. Only carcasses graded A or B, grade 4 or higher, with a marbling score (BMS) of No. 6 or above may be called Kobe Beef, making it a richly marbled beef.
Kobe Beef is produced in Hyogo Prefecture.
Kobe Beef is shipped all year round. Available year-round.
Look for it via furusato nozei (hometown tax donation) and online shops. Check the GI mark and the place of origin before you buy.
Kobe Beef was registered as a Geographical Indication on December 22, 2015 (Registration No. 3). The registered producer group is 神戸肉流通推進協議会.
More GIs from Hyogo
More Meat GIs
More from Hyogo
Discover the protected animals, festivals, paintings and sights of the same region.
Meiga no Furusato
Paintings linked to Hyogo
- Famous Places in the Sixty-odd Provinces: Tanba Province: Kane Slope
- Famous Places in the Sixty-odd Provinces: Tajima Province: The Cave Kannon in Iwai Valley
- Famous Places in the Sixty-odd Provinces: Harima Province: Maiko Beach
- Famous Places in the Sixty-odd Provinces: Awaji Province: Goshiki Beach
Sake Tabi
Breweries and distilleries in Hyogo
- Eigashima Shuzo (sake brewery and whisky distillery tour)
- Hakutsuru Sake Brewery Museum
- Shirayuki Brewery Village Choujugura Brewery Museum (Konishi Brewing)
- Kikumasamune Sake Museum
Official information
- MAFF registration page (Japanese) (opens in a new tab)
- Registered product panel (PDF) (opens in a new tab)
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