Tajima cattle are a breed of Kuroge Washu (Japanese Black) from Hyogo Prefecture, and they serve as the source cattle for Japan's top three Wagyu brands. Tajima cattle are considered the highest quality among Wagyu. Live Tajima cattle are called "Tajima Ushi," while once processed into meat, they are referred to as "Tajima Gyu" or "Tajima Beef." Wagyu is one of Japan's finest gourmet products, renowned worldwide. Among them, the three most highly regarded brands for their exceptional quality are "Kobe Beef," "Matsusaka Beef," and "Omi Beef." The source cattle for these three brands, which are known as Japan's top three Wagyu, are none other than "Tajima Ushi." In addition to these three brands, other famous Wagyu brands such as Yonezawa Beef, Miyazaki Beef, Hida Beef, Saga Beef, Maesawa Beef, Sendai Beef, and Kagoshima Beef are all Black Wagyu cattle that have been fattened and improved from calves sourced from Hyogo Prefecture's cattle markets, with Tajima cattle as the base cattle. Today, it is said that 99.9% of all Japanese Black Wagyu in Japan are descendants of Tajima cattle.