Requirements for Awaji beefCattle have been raised in the Tajima area and Awaji island of Hyogo, to be used for plowing rice paddies and fields, and for carrying cargo in the Hyogo since ancient times. In recent years, as the culture to eat beef spread, cattle farmers have been raising cattle to ship their cows as Japanese black cattle with good quality meat and high fecundity. They are raised and shipped as Kobe beef and Matsuzaka beef, or calves for veal. In fact, Kobe beef and Matsusaka beef are the same variety called Tajima beef cattle. |
Careful livestock raisingWhen Nakata visited Nishioka’s farm, Tajima cattle were leisurely enjoying the blue skies outside their sheds. For the 8 months until they are shipped, the cattle are raised with great care on hay from the fields and special feed, to ensure they do not become ill. It takes another 2 years for them to be ready to be shipped as Awaji beef. |
ACCESS
- Association for Awaji Beef Branding Promotion
- Awaji-shi, Hyogo