The Tajima strain refers to a specific lineage of the Japanese Black cattle, known for its high-quality beef production. This strain is particularly valued for its marbling, tenderness, and flavor, making it a popular choice in the culinary world, especially in dishes like Wagyu beef. Originating from the Tajima region in Hyogo Prefecture, the Tajima strain has been selectively bred for centuries. Its genetics contribute to the unique characteristics of the meat, which is often associated with premium quality and high market value. The strain plays a significant role in Japan's agricultural heritage and economy.