In short, Tajima refers to the cattle themselves, while Kobe Beef is the name given to Tajima cattle that meet a strict set of standards. They are not different animals; the line is drawn within the same bloodline.
What Tajima cattle are
Tajima cattle are Japanese Black cattle raised in Hyogo Prefecture. Every animal that becomes Kobe Beef is selected from this group, and breeding, fattening and processing must all take place within Hyogo.
What it takes to be called Kobe Beef
Only cattle meeting the standards of the Kobe Beef Marketing and Distribution Promotion Association qualify. One rule is a carcass weight of 499.9kg or less, which protects quality rather than volume. Certified beef carries official stamps and a certificate, the Kobe Niku no Sho.
How rare is it
Around 7,000 head a year are shipped as Kobe Beef, less than 0.2% of the beef on the Japanese market. The name cannot simply be claimed.
FAQ
Q. Are Kobe beef and Kobe Beef different things?
A. They refer to the same thing. Kobe Beef is the formal name; Kobe beef is used informally.
Q. Does all Tajima beef become Kobe Beef?
A. No. Only Tajima cattle that meet the standards for carcass weight and meat quality may carry the name.
At Wagyu Steak HIRO we serve that Kobe beef as steak and as hamburg steak hand-kneaded in our kitchen. See the dinner menu.
Source: Kobe Beef Marketing and Distribution Promotion Association