但馬牛, or Tajima beef, is a highly prized breed of cattle from the Tajima region in Hyōgo Prefecture, Japan. Known for its exceptional marbling and tenderness, this beef is a key component of the famous Wagyu classification. The unique rearing methods and local climate contribute to its rich flavor and texture. The Tajima breed is recognized for its genetic quality, which is carefully maintained through strict breeding practices. Only cattle that meet specific criteria can be labeled as Tajima beef, ensuring that consumers receive a premium product. This beef is often enjoyed in high-end restaurants and is celebrated for its melt-in-the-mouth experience.