Clean air and water containing minerals
Sanda is surrounded on all sides by mountains, including the Rokko Mountains. The Muko River runs through the city from north to south, and its many tributaries serve fertile farmland that produces many agricultural products, including ‘Sanda rice.’
The natural environment of Sanda is also ideal for raising cattle, with clean air and water, and fertile farmland.
In particular, the subsoil water from the Muko River system contains minerals suitable for fattening beef cattle, and Sanda’s climate, with its sharp daily temperature differences, tightens the cattle’s bodies and enhances their meat quality.
Traditional breeding techniques from the Edo period
Traditional breeding techniques from the Edo period
In the Edo period (17th through 19th centuries), in the area around Sanda farmers’ cattle were burdened with the annual rice tax as its payment method. In those days, when there were no agricultural machines like today, cattle were used to cultivate the paddy fields, and many farmers kept cattle. Cattle were considered to be a farmer’s prized possession in Sanda area at that time, and whether or not a farmer took good care of his cattle was judged by how fat they were. If a farmer brought a cow that was well-fed and glossy, they were rewarded by the feudal lord for their dedication to agriculture. On the other hand, if they brought a cow that was too thin, they were considered a disgrace to the village. For this reason, the custom to measure the fatness of cattle was widely practiced, and Sanda beef has been famous for its excellent techniques since back then.
After the Meiji Restoration (1868), the port of Kobe was opened to foreign settlement, and the demand for meat increased. Therefore, Sanda cattle were purchased and shipped to Kobe to be made into beef. It is said that Sanda cattle won a great reputation as beef cattle in this way.
(Reference: ‘The Story of New Tajima Beef’, published by “Tajima Beef & Kobe Beef” Festa in Hyogo Executive Committee [2000])
Strict Standards of the Association
Sanda beef, like Kobe beef and Matsuzaka beef, is made from superior Tajima cattle that have been raised for a long period of time by producers in Sanda City or by producers designated by the Sandaniku Meat Distribution Development Association, and passed the standards of the said association.
Sanda beef, like Kobe beef and Matsuzaka beef, is made from superior Tajima cattle that have been raised for a long period of time by producers in Sanda City or by producers designated by the Sandaniku Meat Distribution Development Association, and passed the standards of the said association.
In this way, Sanda beef is raised by farmers in Sanda, which still retains a rich natural environment, using traditional fattening techniques as if they were raising their own children. Sanda beef has a glorious history, having been awarded the top prize in various contests.
Sanda meat, with its famously high quality, has excellent marbling, and its tender, delicate, and dense umami has been highly evaluated by food connoisseurs.
We hope you will enjoy Sanda meat, a specialty of our hometown of Sanda.