Worth Taking Note
Tajima beef is one of the most expensive beefs in the world, but it didn't start out that way. In the old days cows were part of the family in the mountainous area of Hyogo Prefecture. They lived under the same roof as the family (there is a small area in the entranceway of homes) and were indispensable in tilling and farming the terraced rice paddies of the region.
Japanese people rarely ate meat until after WWII. As meat gained popularity and word got out that Tajima cows were delicious, it became popular nationwide. Now almost any Japanese beef that you will eat is likely the product of crossbreeding a Tajima cow with other cows.
Now the beef is separated into different grades. It is said that the most delicious beef has its fat evenly distributed throughout the beef. If you look at a cross section of the beef it the fat is spread out like a complex thin spider web.

How was it?
Delicious!!!!!!!!!!! I have never had meat so tender. Mix it with cooked vegetables and ummm!

Hyogo Prefecture
The central and nothern Hyogo Prefecture is full of terraced rice paddies. The food culture of the region is a result of the hard work of farmers and their cows on the steep hillsides. In the lower areas of the southern Hyogo Yamadanishki rice for sake (rice wine) is grown.

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