読みもの
The difference between Japanese beef and domestic beef

Japanese beef can be roughly divided into Japanese beef, domestic beef, and imported beef. Kobe beef, Matsuzaka beef, Yonezawa beef, etc. are brand beef among wagyu beef. Japanese Black, Holstein, and Jersey are cattle breeds.

Differences between Japanese beef, domestic beef, and imported beef

Japanese beef

An ancient Japanese meat breed. In 1944, Japanese Wagyu beef was certified.
Only the following four types.・Japanese Black ・Japanese Brown ・Japanese Shorthorn ・Japanese Polled *About 90% of these are Japanese Black.

domestic beef

Cattle born and raised in Japan other than Wagyu (the above four types).
Even foreign or imported cattle become domestic cattle if they are fattened in Japan for more than 3 months.

imported cattle

Meat imported from overseas.
By definition, it includes cattle that have been fattened in Japan for less than 3 months after being imported live, but if you want to ship it as imported cattle, it is cheaper to import meat, so import cattle and sell them as imported cattle. It's not actually for sale.

About brand beef

Like Kobe beef , most of the names are named after places, but it is not simply because they grew up in the land. It has its purpose and definition.

Japanese brand beef can be divided into " Wagyu " and " Dairy ".

inscription pattern Cow	sum Cow system		Features	Main brand beef
		Japanese black cattle	It is a representative of Wagyu beef and accounts for about 90% of Wagyu beef. In the old days, it was mainly produced in Chugoku and the Kinki region, and was used for meat, but now it is widely distributed throughout the country. It has strong heritability, good yield, and easy marbling. [English name: Japanese black]	Kobe beef (Hyogo prefecture) Matsusaka beef (Mie prefecture) Omi Beef (Shiga Prefecture) Yonezawa Beef (Yamagata Prefecture)
		Japanese brown hair	The flesh is similar to that of Japanese black cattle. It is also called "red cow" because of its brown fur. There are two types of cattle: the Kochi line, which is an improved version of the Korean cattle line, and the Kumamoto line, which is a crossbreed of Wagyu cattle raised in Kumamoto Prefecture with Devon and Simmetal. The establishment process of the lineage and the meat quality are different between the Kochi lineage and the Kumamoto lineage. [English name: Japanese Brown]	Tosa beef (Kochi prefecture) Higo Beef (Kumamoto Prefecture)
		Japanese Polled	Made from Aberdeen Angus (polled cattle) and Japanese black cattle, it was certified as "Japanese Polled" in 1944. A cow without horns that is raised only in Yamaguchi Prefecture. The coat color is darker black than the Japanese black breed. Fast growth and good yield. [English name: Japanese Polled]	Horned Wagyu Beef (Yamaguchi Prefecture)
		Japanese Shorthorn	An improved breed of Shorthorn. It has excellent grazing ability and is bred only in the Tohoku region because it is suitable for the grazing style in the Tohoku region. It grows quickly and has a relatively large physique as standard. It was certified as Wagyu in 1957, and is the youngest breed of Wagyu. [English name: Japanese Shorthorn]	Hakkoda beef (Aomori Prefecture) Towada beef (Aomori Prefecture) Tankaku Wagyu Beef (Iwate Prefecture)
	Dairy seed line	dairy seeds	Holstein breed (black white spotted cattle). Originally inhabited in various parts of Europe, it is the oldest breed in the world. It originated from the Holstein region of Germany when it was imported to America and was bred as a dairy breed. Females are dairy cows and males are beef cattle.	Shirakawa Beef (Fukushima Prefecture) Nasu Plateau Beef (Tochigi Prefecture) Tottori Beef (Tottori Prefecture)

About Wagyu from Hyogo Prefecture

Tajima beef, which is the root of Japanese beef in Hyogo Prefecture, is a unique strain among Japanese black cattle, and has produced brand beef such as "Kobe beef", "Matsuzaka beef" and "Omi beef".

Click here for more information about Tajima beef → " History of Kobe beef "

Based on Tajima beef, Hyogo prefecture has the following brand beef.