Tajima cattle

The Japanese Black is a prominent breed of Japanese beef cattle and a member of the Wagyu family, which also includes the Japanese Brown, Japanese Polled, and Japanese Shorthorn. These Wagyu breeds emerged from the crossbreeding of native Japanese cattle with European breeds in the early 20th century. The Japanese Black, in particular, was influenced by breeds such as Braunvieh, Shorthorn, Devon, Simmental, Ayrshire, and Holstein.

Cattle were first introduced to Japan from China around the 2nd century AD and were primarily used for labor until the late 19th century. The late 1800s marked the initial importation of foreign cattle, leading to crossbreeding that eventually produced various strains, including the Japanese Black. This breed flourished in regions such as Kyoto, Hyogo, Hiroshima, and Okayama, shaped significantly by European influences.

By 1960, there were over 1.8 million Japanese Black cattle, but their numbers fell to around 707,000 by 2008. Despite this decline, the Japanese Black still constitutes about 93% of Japan's beef cattle population. The Tajima strain of the Japanese Black, originating from Hyōgo Prefecture, is particularly renowned for producing Kobe beef, a highly sought-after and premium meat.

The history of the Japanese Black underscores the fusion of native and foreign cattle, resulting in a breed that has become a cornerstone of Japan's beef industry.