Tajima is a type of Wagyu with a high level of marbling. Even among Japanese Black cattle, this bloodline is the most renowned for producing the highest marbling percentage and the best quality marble. Tajima cattle are generally smaller in size, grow at a slower rate, and are expected to yield higher-quality beef. Originally from the Hyogo Prefecture in Japan, Tajima cattle are responsible for producing the world’s finest beef. All beef that is certified as Kobe beef comes from purebred Tajima cattle, raised, nurtured, and slaughtered in the Hyogo Prefecture. Historically and today, Tajima is highly regarded for Fullblood breeding both in Japan and internationally.
Australian Wagyu Ribeye MS6/7 Tajima
The Australian Wagyu Tenderloin MS7/8 Tajima is the rarest and most tender cut of beef, carefully selected from the renowned Tajima Wagyu breed. With perfect marbling at a Marble Score of 7/8, the tenderloin boasts a smooth texture, natural sweetness, and delicate aroma, making it the top choice for food enthusiasts who appreciate elegance and class.
Key Features:
-
Premium Marble Score MS7/8: The exquisite marbling gives the beef its characteristic tenderness, melting in your mouth.
-
Tenderloin – The rarest and finest cut: Representing a very small percentage of the total cow’s weight, the tenderloin is known for being the most tender part of the beef.
-
Smooth texture with minimal excess fat: Perfect for those who enjoy tender beef without it being overly fatty.
-
Elegant flavor with a light sweet aftertaste: The moderate fat content allows diners to fully experience the subtlety and class of Wagyu beef.
There are no reviews yet.