Tajima strain of Japanese Black

E553316

The Tajima strain of Japanese Black is a highly prized lineage of Wagyu cattle renowned for producing exceptionally marbled, tender, and flavorful beef, most famously marketed as Kobe beef.

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Statements (46)

Predicate Object
instanceOf Japanese Black cattle
Wagyu lineage
cattle strain
ancestralTo many Kobe beef animals
associatedWith A5-grade Wagyu beef
Kobe beef NERFINISHED
belongsTo Bos taurus
breedingGoal fine marbling texture
intramuscular fat development
breedingRestrictedTo registered Tajima animals
color black
considered elite Wagyu bloodline
countryOfOrigin Japan
exportInfluenceOn international Wagyu breeding programs
geneticContributionTo high-grade Wagyu beef
geneticLineageOf Kobe beef cattle
hasTrait fine muscle fiber
high intramuscular fat percentage
relatively small frame
slow growth rate
historicallyDevelopedIn Hyogo Prefecture NERFINISHED
linkedTo high carcass value
premium beef pricing
locatedIn Hyogo Prefecture NERFINISHED
marketedAs Kobe beef
notableFor high marbling
rich flavor
tender beef
originatedFrom Tajima region NERFINISHED
partOf Japanese Black breed NERFINISHED
Wagyu cattle NERFINISHED
pedigreeRecordedBy Hyogo Prefecture cattle registry NERFINISHED
primarilyUsedIn Japanese domestic beef market
raisedFor premium beef markets
raisedIn Hyogo Prefecture NERFINISHED
recognizedAs foundation strain for Kobe beef
regulatedBy Hyogo Prefecture government NERFINISHED
requires controlled feeding regimens
specialized management practices
selectionEmphasis marbling score
meat quality over size
subjectTo strict geographic restrictions
strict pedigree controls
usedFor beef production
valuedFor consistent marbling quality
eating quality of beef

Referenced by (1)

Full triples — surface form annotated when it differs from this entity's canonical label.

Kobe beef cattleBreed Tajima strain of Japanese Black