Japan’s Pride: Matsusaka Beef! Features and Best Ways to Enjoy this Renowned Wagyu

• [text_no_translate=Table of Contents]
• Introducing popular gourmet food in Matsusaka City, Mie Prefecture!
• A work of art made of meat! Matsusaka City's specialty, "Matsusaka beef"
• Fat is the key! The characteristics of Matsusaka beef
• Make the most of Matsusaka beef's deliciousness! Three recommended ways to eat it
• Enjoy the well-balanced flavors of Matsusaka beef!

Introducing popular gourmet food in Matsusaka City, Mie Prefecture!

Matsusaka City is located in the center of Mie Prefecture. It is attractive for its abundant nature and historical townscape, but it also has a lot of delicious food, such as the famous Matsusaka beef and B-class gourmet food! This time, we will introduce the specialties of Matsusaka City over 7 parts ♪ We will also be releasing an article on other carefully selected gourmet foods soon! Some of the items are available as return gifts for Matsusaka City's hometown tax donation, so be sure to check it out until the end.

A work of art made of meat! Matsusaka City's specialty, "Matsusaka beef"

Making Matsusaka beef sukiyaki

Matsusaka City is known as a city of meat, and its specialty is Matsusaka beef. Many people have heard the name, but don't know what kind of meat it actually is.

In this first episode, we will introduce the appeal of Matsusaka beef, which is packed with attention to detail, such as detailed conditions and thorough management methods.

What is Matsusaka beef?

Matsusaka beef is beef raised in the area around Matsusaka City, Mie Prefecture . Outstanding cattle are selected from calves born in Hyogo Prefecture, Miyazaki Prefecture, Kagoshima Prefecture, and other areas, and raised as Matsusaka beef. Matsusaka beef is a representative Japanese black breed of wagyu beef, and is counted as one of Japan's three great wagyu beefs due to its deliciousness.

The correct pronunciation is "Matsusakaushi" or "Matsusakagyuu", and the pronunciation with a voiced "sa" is incorrect.

The history of Matsusaka beef

The origins of Matsusaka beef lie in female calves born in the Tajima region of Hyogo Prefecture, which were brought to the Matsusaka region as working cattle (cattle used for heavy labor) by farmers. As the demand for beef increased during the Meiji period, cattle that had previously been used for farming began to be eaten for meat.

In 1935, the first nationwide beef cattle contest, the National Meat Livestock Exhibition, was held in Shibaura, Tokyo, and it won the highest award, the Honorary Award, making Matsusaka beef famous.

Definition of Matsusaka beef

Matsusaka beef is raised in Matsusaka City, but there are several definitions that must be met to be called "Matsusaka beef."

A certification seal with the individual Matsusaka beef identification number printed on it

The Matsusaka Beef Individual Identification Management System is a method of managing detailed data such as the cow's date of birth and where it is raised, and was introduced to deliver safe and secure beef to consumers.

Matsusaka beef sold in stores comes with a Matsusaka beef certificate and a Matsusaka beef sticker, and by searching the internet for the 10-digit individual identification number printed on them, you can find information such as the farmer who raised the beef and its lineage.

What is the specialty Matsusaka beef?

"Specialty Matsusaka Beef" is a beef that has been raised using particularly skilled techniques to further improve the fattening techniques of Matsusaka beef. Calves born in Hyogo Prefecture up to about 12 months old are carefully fattened for a long period of more than 900 days in a method that is also called "aging while alive", and you can enjoy high-quality fat and a melting texture.

Fat is the key! The characteristics of Matsusaka beef

The Matsusaka beef production area is surrounded by nature, including the Ise Plains along Ise Bay and the Kushida River that flows into Ise Bay. The clean water and mild climate are also the secrets to the deliciousness of Matsusaka beef.

The biggest feature of Matsusaka beef is the fine marbling that is invisible to the naked eye. This marbling is what gives Matsusaka beef its flavor and texture, which is said to be the best in Japan!

Matsusaka beef and beef fat on a plate

Melty fat and soft meat

Matsusaka beef is said to contain more unsaturated fatty acids than regular Wagyu beef. Unsaturated fatty acids melt at a lower temperature than saturated fatty acids, so you can enjoy the delicious fat that melts in your mouth and the tender meat.

In addition, unsaturated fatty acids have the effect of thinning the blood and reducing bad cholesterol, so even if it contains a lot of fat, it is still healthy to eat. (※)

Sweet, deep and elegant fragrance

Matsusaka beef is also characterized by its sweet, rich, and elegant aroma. Wagyu beef has a unique aroma that is a mixture of sweetness and fruity smells called "wagyu beef aroma," and this aroma is best experienced when the beef is boiled in water at 80℃ for 2 minutes. For this reason, it is said that the deliciousness of Matsusaka beef is further enhanced when it is made into "sukiyaki" or "shabu-shabu."

Make the most of Matsusaka beef's deliciousness! Three recommended ways to eat it

Cooking sukiyaki

Sukiyaki

Sukiyaki, where Matsusaka beef fat melts into a sweet and spicy sauce, is a popular way to eat it in the area. The meat's flavor permeates the vegetables, creating a luxurious taste. For sukiyaki, we recommend loin, which has a lot of fat, or thigh, which has a good balance of lean meat and fat.

Shabu-shabu

For those who want to enjoy the original flavor of Matsusaka beef, we recommend shabu-shabu. The fat is removed just enough, so it is perfect for those who want something lighter than sukiyaki or steak. The recommended cuts for shabu-shabu are loin and thigh, just like sukiyaki, but it tastes even better if you use thin cuts made specifically for shabu-shabu.

steak

If you want to enjoy the juicy taste of Matsusaka beef, we recommend the steak. It is thick but crisp, and you can directly taste the deliciousness of Matsusaka beef. The recommended cuts for steak are the sweet and juicy sirloin and fillet. First, try seasoning it simply with salt and pepper.

Enjoy the well-balanced flavors of Matsusaka beef!

Matsusaka beef being grilled on a hot plate

Top-class Matsusaka beef, fattened by skilled craftsmen, is perfect for anniversaries and celebrations. Another great thing about it is that the meat has a good balance of tenderness, marbling, and aroma. If you want to enjoy the deliciousness of Matsusaka beef, please come to Matsusaka.

[References]

※ The secret to the deliciousness of Matsusaka beef - Matsusaka City Official Website, the city of meat