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through stores owned by the
Matsusaka Beef Cattle Association. To prevent cheap meat from being sold under the Matsusaka name, all authentic stores have an "Association Member's Certificate". The Mie Prefecture Matsusaka Shokuniku Kosha public corporation implemented a system for tracking the cows to ensure authenticity. All cattle are given a 10-digit ID. The date of birth, location of birth, date it was slaughtered, shipping information, and the bloodline of each cow can be found by entering the ID on a website.
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The cows take roughly three years to mature. In order for the meat to be sold under the
Matsusaka name, it must meet strict standards. Only virgin female cows can be sold as Matsusaka beef and all calves must be of a breed registered by the Matsusaka Beef Management System. Most of the meat is sold
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would raise smaller and more muscular, female cows to do agricultural work. When westerners introduced them to eating beef, farmers began to raise the cows to have traits that were more favorable for human consumption. The "National Beef
Exposition" awarded Matsusaka with the medal of high honor in
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is a method that involves simmering thin slices of meat in a pot with a sauce of sugar, sake and soy sauce. After the meat has been cooked, it is removed from the pot, dipped in a raw egg and eaten. The melting in one's mouth sensation comes from the unsaturated fatty acids in the beef.
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275:"[editorial] Matsusaka Beef, the Ultimate Wagyu: a Visually-Arresting and Delicious Work of Art"
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While
Matsusaka beef can be eaten as a steak, there are more traditional methods of cooking the meat.
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Before the 19th century, beef was not typically a part of the average
Japanese diet. Farmers in the
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is prepared with very thin slices of meat which are quickly dipped in a kelp broth and then eaten.
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77:. About 2500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices.
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in Japan. It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three
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1938. The award helped make
Matsusaka more well known. The beef became famous for its
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231:. Japan National Tourism Organization.Accessed January 2018.
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Matsusaka-ushi, Matsusaka-gyū also "Matsuzaka beef"
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53:cattle reared under strict conditions in the
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175:"In Japan, A Steak Secret To Rival Kobe"
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273:Photos: Satoru Naito (June 2016).
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298:"Ultimate Japan Wagyu beef guide"
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172:Strom, Stephanie (18 July 2001).
296:Goode, Brandi (7 October 2014).
25:Matsusaka loin for sale in Tokyo
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16:Type of beef from Japan
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279:Japan Quality Review
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109:Original standards
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285:on 2 August 2016.
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281:. Archived from
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242:"Matsusaka Beef"
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75:Yonezawa beef
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305:. Retrieved
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283:the original
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249:. Retrieved
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193:. Retrieved
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63:Sandai Wagyū
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246:JapanTravel
149:Shabu-shabu
119:Shabu-shabu
322:Categories
307:3 February
251:29 January
229:JapanBrand
160:References
57:region of
190:0362-4331
67:Kobe beef
55:Matsusaka
153:Sukiyaki
103:marbling
91:marbling
71:Ōmi beef
195:16 June
130:Cooking
81:History
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141:gyūdon
328:Beef
309:2017
253:2017
197:2008
186:ISSN
121:meal
69:and
302:CNN
73:or
59:Mie
36:松阪牛
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