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I googled and found out more about Tajima cows this morning.
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"Tajima-gyu" cows originally came from Tajima, a mountainous region in the north of Hyogo Prefecture which is bordered by the sea. .
Tajima cows are genetically strong and are highly prized as purebred seedstock cattle in the breeding of Wagyu cattle throughout Japan. They have also been used for crossbreeding, so many excellent Wagyu brands such as "Kobe beef", "Matsusaka beef" and "Omi beef" have inherited their genes.
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However, mating and crossbreeding between Tajima cows raised in Hyogo Prefecture and other breeds of Wagyu cattle from other prefectures is still avoided today in order to maintain completely pure bloodlines. These cattle are supported by the love and pride of farmers who are trying to protect some important heritages, namely Tajima cows and Kobe beef.
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Tajima beef has a BMS range of 3 to 5. What we had yesterday was grade A4 wagyu served at a pocket friendly price of $21.80++.
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