Ribeye of Wagyu Kobe Japan. Kobe is a Japanese city and in the surrounding region Tajima-gyu cattle are bred, which are genetically predisposed to give extremely marbled meat, that is, rich in intramuscular fat.

Tajima-gyu cattle (a term that indicates the cattle of the Tajima region, since gyu in Japanese means, in fact, bovine) are not raised only in Kobe, but also in other regions of Japan, such as Omi, Sanda Mishima and Matsusaka.

In the West we hardly ever speak of Tajima cattle, but of Wagyu, which means more Japanese sheep (wa: Japanese, gyu: bovine). Wagyu is however a generic term, which in reality does not identify any specific race. There are four Japanese cattle breeds: Japanese Black, Japanese Brown, Japanese Poll, and Japanese Shorthorn. The most valuable, used in the Tajima region, is the Japanese Black (the name derives from the color of the very dark coat of these cattle).

Excellent in any way you prepare it ....

shelf life 45g