Tamba-Sasayama Beef: Great Taste That Comes From Attention To Detail

Tamba Sasayama Beef is a type of wagyu produced in the Tamba Sasayama region of Hyogo Prefecture. Learn more about the features of this delicious Japanese wagyu beef and how to enjoy it in a meal.

270 Cattle Shipped Every Year! What Is Tamba Sasayama Beef?

Famous all across Japan, Tamba Sasayama beef originates in the Sasayama area.

"Tamba Sasayama gyu" refers to the black-haired Tajima breed of wagyu cattle born in Hyogo Prefecture and raised in Sasayama. At least 270 cattle are shipped annually. This beef is highly sought after due to its limited availability.

One of the secrets behind the tasty flavor of this beef is Tamba Sasayama's favorable climate. The distinct difference between the temperatures during the day and night is characteristic of the Sasayama Basin. The contrasting temperature, the suitable climate of each season, and other essential factors, such as clean water, make this area ideal for raising wagyu cattle.

In addition to Tamba-Sasayama's natural surroundings, the Japanese Agricultural Co-operative's original cattle feed is an important part of the attentive caretaking of wagyu cows. This meticulous process produces beef that has a superb flavor and a tantalizing aroma.

How to Savor Tamba Sasayama Beef

Livestock farmers are very particular about the appearance of Tamba-Sasayama beef. The cattle are raised with care to the smallest details, including improving the fatty richness of the meat and bettering the beef at a cellular level. When heat is applied, the fat marbled portion called "sashi" almost completely dissolves—leaving a soft, melt-in-your-mouth texture lingering in your mouth.

Of course, all cuts of the velvety beef have a superb flavor. With its appealing color and delicious aroma, it can even be eaten raw, as a topping of tataki-style dishes (thinly sliced meat over rice) and onigiri rice balls. It's no surprise that this breed of wagyu is renowned for its distinctively rich taste and for its marbled fat and silky, smooth texture.

The true flavor of the meat must, first and foremost, be enjoyed. Lightly sear the outside of the marbled cuts or eat it as is—with a sprinkle of salt on top.

You'll be able to taste the local producers' passion and attention to detail to the cattle with every bite. Enjoy this top-grade meat either as yakiniku (grilled meat), steak, shabu-shabu (traditional Japanese hot pot with sliced meat and vegetables and sauce on the side), sukiyaki (Japanese hot pot with simmering meat, vegetables and soy sauce, sugar, and cooking wine for flavor) or in other ways.


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