Tajima Beef (Hyogo): season, origin and where to buy

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 2 or higher, and the meat itself is tender.

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/0002/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.

Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

Some shop links on this page are affiliate links; we may earn a commission at no extra cost to you.

It is sold through a system of designated registered shops, and can also be bought at shops run by producers.

FAQ

Tajima Beef comes from Tajima cattle, a line improved over many years in the mountains of northern Hyogo, raised within Hyogo Prefecture. Only carcasses graded at or above a set level may carry the name, and the meat itself is notably tender. It is also the base from which Kobe Beef is selected.

Tajima Beef is produced in Hyogo Prefecture.

Tajima 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.

Tajima Beef was registered as a Geographical Indication on December 22, 2015 (Registration No. 2). The registered producer group is 神戸肉流通推進協議会.