Our Commitment to the ROGAMA

We use a charcoal ROGAMA to further enhance the rich flavor of Tamura beef.The kiln's unique features direct charcoal flame and far-infrared radiation heat reaching higher temperatures than gas or electricity, plus convection and radiant heat from the brick's thermal mass maintain an oven like environment throughout the chamber.

This enables high-temperature, uniform cooking of the meat.This results in a crispy exterior and a deeply juicy interior. Above all, the distinctive smoky aroma of charcoal grilling is exceptional.This method prevents dripping and loss of flavor, concentrating the umami for a more delicious taste.Tamura Beef (Tajima Lineage)Tajima cattle are the originators of branded Wagyu and the root of all branded Wagyu.Among these, Tamura Beef represents the pinnacle of quality, raised exclusively from purebred black-haired Japanese cattle, specifically the rare virgin heifers of the Tajima lineage, through ideal feeding practices.Tamura Beef's exceptional taste and high quality are recognized through numerous awards, including the most frequent wins for the Grand Prize in the Wagyu Heifer category at Japan's largest annual beef cattle competition, the “National Beef Cattle Carcass Competition”

held in Tokyo (featuring over 500 entries).

The herd size consistently exceeds 2,200 head. The most outstanding characteristics of these heifers lie not only in their meat quality but also in the superior quality and aroma of their fat.The unsaturated fatty acids inherent in Tajima-line cattle, particularly oleic acid, are the primary factor that brings out the rich flavor and aroma of the beef.