Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands(known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Given this paragraph about Kobe beef, tell me what type of cattle it is from
Kobe beef is from Japanese Black cattle.