The Tajima Beef meeting in Tokyo

I took a day off on 26th,

 I attended the Tajima Beef meeting in Tokyo for the third time.

 Each Tajima cow had its own unique characteristics.

 It is whispered that this is the best Tajima beef food showdown in Japan. I am very grateful to have been able to attend.

 Each cow is different every year, and the comparison is something that will never happen again.

 The thickness of the cows, the temperature, and the length of the aged time has all make a difference , so each meat will not be exactly the same . The way of each person grilling the beef also makes a big difference.

 This is something I have been thinking about a lot recently. Even if the same seasoning is used for a salad or a steak tartare, the finished dish will taste very different if the different people who dress and cut it

 It is also interesting the difference in the person who grill.

 The following is a brief description of the cows I have eaten.

 Shinya Ueda (Ueda Livestock) and Ryo Kawasaki (Yakiniku X (TEN))

 43 months Tajima Gen Sirloin slaughtered 5 days (Mikata, Hyogo prefecture )

 Mr. Katsuomi Koike

 Arranged and purchased Tajima beef [KITANOUCHI Premium Beef] fattened on Ishigaki Island from Mr. KITANOUCHI, President of KRS

 Sirloin

 Chef Ichimiya (Steak Ichimiya)

 Kobe Beef Rib eye roll by Mr. Shozo Tanaka , which we tasted together at Hi-en in Kobe (Yokawa, Hyogo prefecture)

 Mr. Tatsuro Hirakubo (Ushimatsu)

 Mr. Saito’s Yamagata Sennichi Wagyu sirloin from [Tokyo Yoshizawa].

 Mr. Taiga (Kobe Yakiniku Kin Tora)

 Mr. Kazutaka Seido’s fattened Kobe Beef Sirloin from Mr. Kakimoto of Kobe [Ougiya] (Sand-a, Hyogo prefecture )

 Also Baron brought

 Maruse Livestock Breeders Relative on January 29th

 Mr. Yuta Seido’s fattening: Kobe Beef 37months old

 6-month aged bone-in rib roast (Sand-a, Hyogo prefecture )