Sasayama’s Boar Meat When asked about the very Tam...
Tamba Sasayama Beef-A Great Taste That Comes from Attention to Detail
270 Heads of Cattle Shipped in Every Year! What Exactly is Tamba Sasayama Beef?
Tamba Sasayama Beef, famous all across Japan, originates here in the Sasayama area.
Presently, the Tamba Sasayama-ushi (cow) refers to the black Tajima-ushi breed of Wagyu cattle born in Hyogo prefecture and raised in Sasayama. Every year at least 270 heads of cattle are shipped here, and this is highly sought after beef, due in part to its limited availability.
One of the secrets to the tasty flavor of this beef, is Tamba Sasayama’s favorable climate, which can’t be duplicated anywhere else.
A marked difference between daytime and nighttime temperatures is a characteristic feature of the Sasayama basin. This temperature difference, the suitable climate of each season, and other essential factors such as clean water, make this area ideal for raising Wagyu cows.
In addition to Tamba Sasayama’s natural surroundings, the Japanese Agricultural Co-op’s own original cattle feed serves as the foundation for the careful raising of Wagyu cows, producing beef that has both a superb flavor and a tantalizing aroma.
A Delicious, Melt in Your Mouth Taste! How to Best Enjoy the Flavor of Tamba Sasayama Beef
Tamba Sasayama beef’s appearance isn’t the only thing that farmers are particular about. The cows are raised with care and attention given to the smallest of details, such as improving the quality of the meat’s fat and even focusing on improving the meat at a cellular level.
When heat is applied to the meat, sashi, the marbled fat portion of the meat almost dissolves, and the soft, melt in your mouth texture is born.
Of course, all cuts of the beef have a superb flavor. It has an appealing color and delicious aroma, and can even be eaten raw, used in dishes such as tataki (a bowl of rice covered with finely chopped meat or fish) and onigiri rice balls.
Tamba Sasayama beef has a distinctive rich taste and aroma, and its marbled fat has a silky, smooth texture. Bite into the meat and your mouth overflows with this delectable taste.
The meat’s true flavor, first and foremost, is something to be enjoyed. So very simply, if you just lightly sear the outside of the meat you can eat it as is, or sprinkle a little salt on top.
Feel the confidence, pride, and attention paid to detail by the producers of this beef, and eat it as yakiniku (grilled meat), steak, shabu-shabu (hot pot dish with thinly sliced meat and vegetables boiled in water), sukiyaki (hot pot dish containing meat, vegetables, soya sauce, sugar and cooking wine) or in any of the many other ways it’s prepared.