Kobe Beef cattle are often mistaken as cows bred in Hyogo and Kobe, which when slaughtered become Kobe Beef by default, but this is a major misconception. Kobe Beef cattle are determined by strict selection from thoroughbred Tajima Beef cattle, and are of the highest quality. As thoroughbreds, no genes from other breed are present in Kobe Beef cattle.

The reason why Tajima beef is praised by gourmets all over the world is because of the quality of the marbling called "Sashi". This "sashi" is created when the tender and firm muscles of Tajima beef allow the good and moderate fat to stay inside. The taste of the meat itself is good, and the sweetness of the good fat is added to it, making the "Sashi" of Tajima beef truly "melt-in-your-mouth".